Ingredients

We all have our turkey questions when November rolls around. Some people stuff the bird before roasting, while others run straight to the deep-fryer. But how does a professional do Thanksgiving?

Ina Garten has answers to all of the normal every-year type questions that are bound to come up so that we can throw the best turkey-day feast imaginable. Garten answered several turkey-day questions for The Huffington Post, covering everything from turkey prep to the cranberry sauce.

Want quick answers without sitting through the seven-minute video? Well, here are some highlights.

If you're wondering whether you should have a fresh or frozen turkey, Garten says fresh is always better.

Wondering if you should brine the turkey? She says that brining is great, but a dry brine is much better since you don't have to deal with a watery mess and lack of fridge space.

If you're not sure whether to roast or deep-fry your turkey, Garten recommends roasting, although her reasoning is that deep-frying scares her. She didn't say if it was for health reasons or because the process is slightly dangerous. Avoid both scenarios by roasting, anyway.

As far as the giblets are concerned, Garten prefers to toss them. But if you like them, you like them.

Wondering if you should use the plastic pop-up thermometer? Garten says that once that thermometer has popped, the turkey is already overcooked, so best to avoid using it altogether.

Carve your turkey ahead of time if you want to follow Garten's example. She says it's best not to get your party clothes dirty!

Serve your gravy both with the turkey and at the table. In her opinion, you can never have too much gravy at Thanksgiving.

As for the stuffing, Garten feels it's best to cook it outside the turkey, all on its own. That way, you don't have to overcook the turkey to get the stuffing just right.

Now that we've covered the turkey, check out the video to catch the side-dish advice from this cooking expert.

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We all have our turkey questions when November rolls around. Some people stuff the bird before roasting, while others run straight to the deep-fryer. But how does a professional do Thanksgiving?

Ina Garten has answers to all of the normal every-year type questions that are bound to come up so that we can throw the best turkey-day feast imaginable. Garten answered several turkey-day questions for The Huffington Post, covering everything from turkey prep to the cranberry sauce.

Want quick answers without sitting through the seven-minute video? Well, here are some highlights.

If you're wondering whether you should have a fresh or frozen turkey, Garten says fresh is always better.

Wondering if you should brine the turkey? She says that brining is great, but a dry brine is much better since you don't have to deal with a watery mess and lack of fridge space.

If you're not sure whether to roast or deep-fry your turkey, Garten recommends roasting, although her reasoning is that deep-frying scares her. She didn't say if it was for health reasons or because the process is slightly dangerous. Avoid both scenarios by roasting, anyway.

As far as the giblets are concerned, Garten prefers to toss them. But if you like them, you like them.

Wondering if you should use the plastic pop-up thermometer? Garten says that once that thermometer has popped, the turkey is already overcooked, so best to avoid using it altogether.

Carve your turkey ahead of time if you want to follow Garten's example. She says it's best not to get your party clothes dirty!

Serve your gravy both with the turkey and at the table. In her opinion, you can never have too much gravy at Thanksgiving.

As for the stuffing, Garten feels it's best to cook it outside the turkey, all on its own. That way, you don't have to overcook the turkey to get the stuffing just right.

Now that we've covered the turkey, check out the video to catch the side-dish advice from this cooking expert.

Ina Garten's Perfect Thanksgiving Dinner

We all have our turkey questions when November rolls around. Some people stuff the bird before roasting, while others run straight to the deep-fryer. But how does a professional do Thanksgiving?

Ina Garten has answers to all of the normal every-year type questions that are bound to come up so that we can throw the best turkey-day feast imaginable. Garten answered several turkey-day questions for The Huffington Post, covering everything from turkey prep to the cranberry sauce.

Want quick answers without sitting through the seven-minute video? Well, here are some highlights.

If you're wondering whether you should have a fresh or frozen turkey, Garten says fresh is always better.

Wondering if you should brine the turkey? She says that brining is great, but a dry brine is much better since you don't have to deal with a watery mess and lack of fridge space.

If you're not sure whether to roast or deep-fry your turkey, Garten recommends roasting, although her reasoning is that deep-frying scares her. She didn't say if it was for health reasons or because the process is slightly dangerous. Avoid both scenarios by roasting, anyway.

As far as the giblets are concerned, Garten prefers to toss them. But if you like them, you like them.

Wondering if you should use the plastic pop-up thermometer? Garten says that once that thermometer has popped, the turkey is already overcooked, so best to avoid using it altogether.

Carve your turkey ahead of time if you want to follow Garten's example. She says it's best not to get your party clothes dirty!

Serve your gravy both with the turkey and at the table. In her opinion, you can never have too much gravy at Thanksgiving.

As for the stuffing, Garten feels it's best to cook it outside the turkey, all on its own. That way, you don't have to overcook the turkey to get the stuffing just right.

Now that we've covered the turkey, check out the video to catch the side-dish advice from this cooking expert.