Happy Thanksgiving – The New York Times

There’s only one thing you really need to know is Thanksgiving is underway, and it applies whether you’re cooking or filling your seats, whether you’re a guest or a host, and whether you’re working a shift or stuck at an airport. It’s like this: Everything will be fine.

Everything will be fine because you will repeat that phrase over and over like a mantra until it comes true, until it becomes a device that protects you from any bad weather that gets in your way. friend. Kitchen disaster, rude relatives, late guests, broken pies, scorched mashed potatoes, not enough wine – that’s okay. These things happen.

Allow them to happen. Practice radical empathy, for others and for yourself today. And don’t worry about anything.

Fact, from those of us at New York Times Cooking: Your turkey is cooked when its internal temperature, measured in the deepest part of the thigh, is 165 degrees. I take mine out of the oven at 160 or 162, knowing the temperature will continue to rise as the bird rests on my counter beneath its fun foil lid. But I’ve also seen numbers close to 180 over the years and (see advice above) have eased my stress on that. Sliced ​​and moistened with stock, then served with plenty of gravy, an overcooked bird can still make for a great meal.

(Don’t panic if you don’t have a thermometer. Use a fork or paring knife to stab the skin of your thigh. If the water comes out clear, you’re fine. If your leg is loose in the hole, you’re fine.)

Tip: Give your bird a break before carving so it settles down. Planned for at least 20 minutes, although I did it for an hour without a hitch.

If you’re looking for help with your cooking today, take advantage of the resources above New York Times cookingincluding ours FAQ about Thanksgivingours Best recipes for the party and our best last minute recipes. We also have a guide to help you grilled meat and carved turkey, and to make gravy, cranberry sauce, Brussels cabbage, wrapper, Potatoes and mixture.

I am very grateful for that. I’m also grateful to you for being a part of The Times. Had a great vacation.

Wound: The Packers’ full-back Aaron Rodgers said yesterday that he’s been playing with a broken thumb since Week 5, which might account for some of those mediocre performances. Rodgers says he is not considering surgery.

Fight: Seven Michigan State Soccer Players is facing charges over a brawl with Michigan players after the Wolverines’ win last month. Authorities charged six of the players with misdemeanors and Khary Crump with aggravated assault.

Today’s matches: Portugal meets Ghana. Brazil, one of the favorites of the tournament, played its first match against Serbia. Follow all the matches.

“Glass Onion,” the sequel to the humorous, twisting film “Knives Out,” is now in theaters. Daniel Craig plays Benoit Blanc, the master detective with the Foghorn Leghorn voice, who is once again summoned by wealthy eccentrics to solve a mystery. This time, the host is a technology billionaire (Edward Norton) invites friends to play a murder mystery game on his private island.

“The plot twists and turns, stretching the logic to the breaking point while demonstrating adherence to the rules.” AO Scott writes in The Times. “I can’t say much about what happens in ‘Glass Onion’ without offering some surprises, but I can say that some of the fun comes from guessing wrong what will happen next.”

Yesterday’s Pangram from Spelling Bee was name check. This is today’s quiz.

This is Small crossword todayand a clue: Thanksgiving sauce (five letters).

And this is Wordle today. After, use our bot to become better.

Thank you for spending part of your morning with The Times. See you tomorrow.

PS The Athletic, the sports website owned by The Times, is expanding its coverage of women’s sports, start with WNBA.

This is front page today.

There are no new episodes of “The Daily.” Above Modern Love podcastmarriage open collision.

Matthew Cullen, Lauren Hard, Lauren Jackson, Claire Moses, Ian Prasad Philbrick, Tom Wright-Piersanti and Ashley Wu contributed to The Morning. You can contact the team at [email protected].

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