Thanksgiving season is officially underway, and Ina Garten is stepping in with calm guidance just when home cooks need it most. The bestselling cookbook author and beloved Food Network star released an extended holiday Q&A to help fans navigate the most common Thanksgiving concerns — from resting a turkey to freezing pies to mastering mashed potatoes. With the holiday rush kicking in, Garten shared her answers early so home chefs can breathe easier while planning their menus and prepping for guests.
“I hope these answers help make your Thanksgiving easier and even more delicious,” Garten wrote, noting that if one person asks a question, “three other people are probably wondering the same thing.”
Ina Garten Shares Her Thanksgiving Cooking Tips and Turkey Timing
In her Substack Q&A, Garten tackled one of the most frequently debated topics first: how long to rest a turkey before carving. “Let it rest 15 to 30 minutes, but after that it will start cooling off,” she advised. She also responded to concerns about her popular Brussels sprouts recipe, explaining that while prep can be done in advance, the finished dish should be sautéed just before serving.
For those struggling with holiday desserts, Garten encouraged minimal freezing. When asked whether her Bourbon Chocolate Pecan Pie could be made ahead and frozen, she answered, “It’s so easy to make, and I wouldn’t recommend freezing it.” As for apple crisp, she said it is never quite the same once refrigerated and reheated. “If you really wanted to, you could make it in the morning, leave it at room temperature, and then reheat it.”
Garten also addressed turkey roasting temperatures, recommending an instant-read thermometer placed in the thickest part of the thigh. “When it reaches 160 degrees, remove the turkey from the oven, cover it with aluminum foil, and allow it to rest for 20 minutes,” she explained, suggesting that bread pudding is a better choice than stuffing inside a large turkey to avoid drying it out.
These insights were shared via Garten’s newsletter, where she encouraged fans to write cooking schedules and prepare as much as possible ahead of time.
‘The Barefoot Contessa’s’ Thanksgiving Menu Plan Is Full of Make-Ahead Dishes
Garten also laid out her own detailed week-of-Thanksgiving cooking schedule — something fans frequently request. Monday is reserved for Make-Ahead Turkey Gravy with Onions & Sage and starting her dry-brined Make-Ahead Roast Turkey. Tuesday is for Pumpkin Flan with Maple Caramel, “a great Thanksgiving dessert because I don’t have to reheat it.” Wednesday is dedicated to assembling Leek & Artichoke Bread Pudding and Make-Ahead Goat Cheese Mashed Potatoes. And on Thursday, she roasts the turkey early, carves it an hour before guests arrive, and reheats it in the oven on a platter set over gravy.
“I discovered that I can roast the turkey early, carve it an hour before people arrive, and arrange the pieces on an ovenproof serving platter on top of a puddle of gravy,” Garten said. “Then, I just put the platter in the oven 30 minutes before serving to reheat the turkey.”
She closed her message with a warm wish: “Wishing everyone a happy and healthy Thanksgiving!”
