Turkey tricks What the pros know can help you

By Bill Daley - Chicago Tribune

Holidays can be a hassle for everyone, even the pros. The difference is the pros all have worked out little tricks — what the French call trucs — to make feasts such as Thanksgiving a little saner. These tips are so simple you can easily adopt them in your kitchen.

Clear the decks: “The dishwasher and sink should be empty,” Nathalie Dupree said. “Any last-minute pots and pans should go in a cooler filled with hot soapy water in an out-of-the-way place. They will soak clean, and the dishes can be cleared without having to wash them first, delaying and cluttering everything.”

Go personal, not traditional: “In order to make people feel really welcome, I make sure that there is something special for everyone: a dish of turnips for someone who loves turnips, mashed potatoes with cream for the spud-o-phile, a special cheese for someone who loves cheese, pear pie for the one who loves pears,” said Marlena Spieler, an American cookbook author based in England. “Personal stuff makes your own holiday more personal, and less cookie-cutter-correct-traditional.”

Simplicity counts: “Because Thanksgiving food is so delicious and we've all got so many favorites, I think the best thing to do when you're planning the meal is also the hardest: Keep it simple,” said Dorie Greenspan, author of “Baking: From My Home to Yours” and other works. “It's so easy to plan a meal with more dishes than you, your oven or your refrigerator can handle. Plan a doable menu, and then, when you're sure you can manage it, think about adding a dish or two from your Thanksgiving wish list.”

Do your prep: “Cook as much ahead as possible, such as cranberry sauce, stuffing, braised leeks, pie,” said Barbara Kafka, author of numerous cookbooks, including “Roasting: A Simple Art.” “Remember that cold outdoor weather can serve as an extra refrigerator.”

Maximize appliances: “If you have the luxury of two ovens, you can be reheating your sides in one and cooking your turkey in the other,” said chef Ming Tsai, host of “Simply Ming” on public television and owner of Blue Ginger restaurant in Wellesley, Mass. “Or, better yet, you can microwave your sides. This works especially well for sides like creamed spinach that don't have a lot of texture to them.”

Think about lefovers: “I buy cartons, like Chinese food containers, and pack up doggie bags for people to take goodies home,” Spieler said.

Getting help: Toll-free hot lines and Web sites offer answers to cooking and food-safety questions during the holidays:

U.S. Department of Agriculture Meat and Poultry Hotline: 888-674-6854 or www.fsis.usda.gov. Food-safety specialists answer calls 9 a.m. to 3 p.m. weekdays year-round — except Thanksgiving Day, when hours are 7 a.m. to 1 p.m. Service also is available in Spanish. The Web site has a 24-hour automated response system, Ask Karen; recorded information is available 24 hours a day. Plus, a live chat is available weekdays from 11 a.m. to 2 p.m. (not on Thanksgiving Day).

Butterball Turkey Talk-Line: 800-288-8372 or butterball.com. Home economists and nutritionists answer questions in English and Spanish. 8 a.m. to 8 p.m. weekdays through Nov. 25; 8 a.m. to 6 p.m. weekends and 7 a.m. to 6 p.m. Thanksgiving Day. After hours, a recorded message with answers to frequently asked questions is available at the 800 number. On the Web site, you can send a question via e-mail and expect a response within 24 hours. The site also includes money- and time-saving tips, plus guidelines on Turkey Day preparations.

eatturkey.com: The National Turkey Federation offers Thanksgiving recipes and cooking tips.