Skip the sandwiches and use up the remains of your Thanksgiving bird with one of these inspiring recipes
Chatelaine
We all know that the turkey is the main attraction, but these other dishes are sure to leave an impression
Food & nutrition editor Monda Rosenberg goes over choosing the right roasting pan, keeping the breast meat moist, cooking time and temperature and how to tell when the bird is ready.
Food & nutrition editor Monda Rosenberg explains why you should forget carving at the table, the three simple cuts you should make and how to arrange the turkey on a platter.
Food & nutrition editor Monda Rosenberg explains using pan juices, thickening the gravy, adding the secret ingredient and what you can do about lumps.
