Thanksgiving 2012: Resources, Tips and Ideas for a Perfect Meal

Cooking the Thanksgiving Day turkey has led to anxiety for many a cook planning to prepare what is often thought of as the quintessential holiday meal. Will the turkey be too dry? Should you brine? To stuff or not to stuff: That is the question.

The Butterball Turkey Talk-Line, which is based in Naperville, has more than 50 professionally-trained home economists and nutritionists on hand to answer more than 100,000 questions between November and December. They are already hard at work to answer any and all questions.

Locally, cooks can find some assistance at The Chopping Block. The cooking school and retail store has the supplies and know-how to help expert and novice chefs over the holidays.

The school offers a "Thanksgiving Crash Course" on how to prepare a full meal on Turkey Day and includes a class for vegetarian cooking. Holiday pies are also available to order for pick-up on Nov. 20.

Lincoln Quality Meat Market is now taking orders for turkeys from 10 to 18 pounds. Larger turkeys and specialty parts can be requested by calling the store at 773-561-4570.

Countdown to Thanksgiving Checklist:

• Clean out the fridge and freezer and make room for food items.
• Buy nonperishables needed for the meal and for setting the table, such as placemats, table linens, canned food items, etc.
• Buy perishable items you will be cooking this week.
• Prepare as many items as possible, such as preparing pie dough, bread and turkey stock.

Other Helpful Websites

• RealSimple.com
• Epicurious
• The Food Network

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