Your turkey is done at 165 degrees (and more Thanksgiving affirmations)Good morning, and Happy Thanksgiving! This is it, the grand finale, the closing stretch of the home-cooking marathon that is Thanksgiving dinner. Or maybe it’s just a dinner party, and you’re making the margaritas. Margs? Yes! Margs! Your Thanksgiving only gets better when there’s a cocktail to kick it off. That could be a manhattan, a French 75 or a gin and tonic, the easiest way to set everyone at ease. Make dirty martinis to order, or make a big batch of martinis at once. Or make mulled wine if you’re ready to usher in Christmas. Featured Recipe MargaritaBut before you start having cocktails, I want to make sure you’re set with your turkey. If you need direction, here’s Melissa Clark’s Turkey 101 video and the classic turkey recipe she has deemed “perfect.” Here are answers to the most frequently asked turkey questions, including the biggie: At what temperature is my turkey done? (That would be 165 degrees, measured by inserting a thermometer into the thickest part of the thigh.) We also have a video showing you how to carve the turkey. If you’re reading this and your turkey is still frozen, you’re having something else for dinner. (Consider Ina Garten’s roast chicken.) Back to cocktail hour: You’ll need snacks. Deviled eggs are a classic, as are bacon-wrapped dates. Guacamole is a natural match for those margaritas. Andy Baraghani’s green feta dip from his gorgeous Thanksgiving menu is begging to be made. And here’s a recipe — or, more accurately, inspiration — for a beautiful charcuterie board. Lastly, if you bought apples for pie but need a recipe, Sue Li’s apple pie, from her new collection of six stunning Thanksgiving pies, will help you make one that looks great but requires no special skills (read: lattice weaving, crust crimping). Or go with apple crumble, easier and quicker because there’s no crust to prepare. Above all, have a good time. Nothing needs to be perfect; your home is not a restaurant. It’s a place to hang out, eat, drink and hoot with laughter. I’m dearemily@nytimes.com, if you’d like to reach out. Sending you warm wishes for the biggest food day of the year on behalf of all of us at New York Times Cooking. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
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