Table of contents for A Joyous Thanksgiving 2024 in Real Simple

GRATITUDE SEEMS LIKE a simple enough concept. After all, one of the first things we learn as kids is to say thank-you. It’s a cornerstone of polite interaction! As we move into young adulthood with the habit firmly in place, saying thanks can become rote, required. As grown-ups, when pressures pile up, schedules become busy, and our never-ending to-do lists get priority in our work-addled brains, we don’t always do much better. We often go through the motions, appreciation-wise, or forget about it entirely. But now seems like a good time for all of us to hone our thanks-giving skills. What, Exactly, Is Gratitude? Good question, says Eric Zillmer, PsyD, professor of neuropsychology and director of the Happiness Lab at Drexel University. He teaches classes on positive psychology and…

IT’S NO WONDER that roasting a big, unwieldy turkey on Thanksgiving can feel intimidating. Most of us tackle the task just once a year for family and friends, who bring their own expectations to the table (love you and your high standards, Aunt Sally!). And the decisions! Fresh or frozen? Wet or dry brine? Spatchcock or nah? Gah! We gobbled up—sorry, gathered up—expert tips to help you make the best bird possible and, most important, to relieve some of that pressure. Because, say it with us: Unless the turkey catches fire or is still frozen when you carve it, you have succeeded. (And even if those things happen, it’ll make for a good story. But they won’t, because you’ll have read this article!) Determine Your Bird’s Weight Class Erika Nakamura,…

ONE OF THE EASIEST ways to make Thanksgiving less stressful is to not overthink the wine. We spoke with three professionals who have deep knowledge and experience: Ray Isle, executive wine editor at our sister brand Food & Wine and author of The World in a Wineglass; Katja Scharnagl, beverage director at the acclaimed restaurant Koloman in New York City; and Cha McCoy, a certified sommelier and the founder of the Communion, a wine shop and event space in Syracuse, New York. They all said, in essence, that we can chill about the vino. Whether you’re hosting or bringing a bottle to the festivities, here are their fail-safe tips. Forget Pairings “Ignore the food and think about the people.” That’s Isle’s philosophy when choosing wine for Thanksgiving. Instead of expending…

FRONT COVER Greg Dupree BACK COVER clockwise from top: Christopher Testani; dfrolovXIII/Shutterstock; Fortyforks/Shutterstock P. 1 Susan Brooks-Dammann/Stocksy P. 2 Greg Dupree P. 3 (from left) Artem Podrez/Stocksy; Anne Bentley; Kelsey Hansen PP. 4–5 Maksym Belchenko/iStock/Getty Images Plus CHAPTER 1 PP. 6-7 James Andrews1/Shutterstock P. 8 Babeth Lafon P. 9 Jay Wilde P. 10 Bethany Nauert, Design by Studio Murnane for the home of Joy Cho P. 11 Babeth Lafon (2) PP. 12–13 Artem Podrez/Stocksy PP. 14–15 SeventyFour/iStock/Getty Images Plus PP. 16–18 Kim Cornelison (2) P. 19 (from left) Rawf8/iStock/Getty Images Plus; Lowes.com PP. 20–23 Stephen Kent Johnson (4) CHAPTER 2 PP. 24–25 shine.graphics/Shutterstock PP. 26–29 Monica Garwood (2) PP. 32–33 Anne Bentley (7) P. 35 Victor Protasio P. 37 CWP, LLC/Stocksy PP. 38–39 Monika Lemeshonak/Shutterstock PP. 40–41 Rudzhan Nagiev/iStock/Getty Images Plus…

In the Entryway GIVE THE PEOPLE SOME SPACE! Clear out what you can from the coat closet or hall tree so guests have room to hang their winter hats, scarves, and puffy sleeping bags—er, jackets. MAKE YOUR SHOE STANCE CLEAR. Shoes on or off? There’s no right way; it’s up to you. If you prefer them off, tell guests and offer them socks or slippers for their comfort. Make sure you have a nearby bench or seat for easy perching. TAKE DRINK ORDERS. Travel makes everyone thirsty. Water, wine, or a cocktail can hit the spot. As you welcome your guests and they take off their coats, ask if you can get them anything. GET A SPARE KEY MADE. If your boarder will be staying for a while or you…

Do This … Give up on the idea that the firebox will ever be entirely soot-free—it’s impossible. Every few uses, scoop the fully cooled ashes into a metal bucket. A bit of leftover ash is okay and can even help kindle your next flame. Embers can stay hot for days, so use a bucket with a tight-fitting lid to snuff out the cinders, and place the bucket on a noncombustible surface, such as a stone hearth. MONTHLY During prime season for your fireplace—typically now through February—clean off the surrounding areas at least once a month. (Soot is the devil’s glitter—it spreads.) Collect stray soot using your vacuum’s brush attachment, then wipe down the hearth with a dry soot sponge. Tackle stubborn debris on brick, stone, or tile with this method:…

NEARLY EVERYONE who celebrates Thanksgiving sits down to the same classics: turkey (Americans buy about 46 million!), a starch-o-rama of sides, and maybe that canned cranberry sauce with the uncannily perfect ridges. But what makes the day truly special is our family traditions. In the spirit of sharing, we’ve gathered a cornucopia of rituals from REAL SIMPLE staffers and friends. A Sweet Start My family is a mix of Alaska Native (Inupiaq) and Native American (Waccamaw Siouan), and for as long as I can remember, we’ve had a saying: “Native Americans eat pie for breakfast.” We have no idea where it came from, but it’s a good enough excuse for us. We bake the day before and eat pie in the morning before we cook. HANNAH DOROUGH, REAL SIMPLE’S…

IF YOUR GRAVY IS TOO SALTY… Add some dairy, like a tablespoon or two of unsalted butter or heavy cream, says Tanya Holland, chef and owner of Brown Sugar Kitchen in Oakland, California, and host of the podcast Tanya’s Table. “You could also simmer a potato in the gravy,” she says, “which may absorb some salt.” Just remove the potato before serving. IF YOUR GRAVY IS KIND OF TASTELESS… Thankfully, there are plenty of ways to perk up gravy. First, consider whether it needs salt and pepper, and if so sprinkle in more. A splash of white wine, Worcestershire sauce, or soy sauce can also deepen flavor. Tara Bench, founder of the blog Tara Teaspoon and author of Live Life Deliciously, shares one of her favorite fixes: “Whisk in some…

Wild Side THE LOOK Relaxed and romantic. THE ELEMENTS Market-fresh mums (in lilac, pale orange, and burgundy), dahlias, and orange strawflowers. Just-picked persimmon and nandina branches, Japanese maple leaves, viburnum, and crocosmia seed heads. THE VESSEL A wide bowl on a pedestal. THE LESSON Go low and wide so it doesn’t block conversations. Table Talk THE LOOK Moroccan spice market, simplified. THE ELEMENTS Spider mums, dahlias, Blushing Bride protea, snowberries, heptacodium, pink Himalayan salt, yellow curry, whole nutmeg, and cardamom pods. THE VESSELS Dark pottery and metal vases and bowls. THE LESSON Stagger mini displays down the center of the table. Choosing a neutral palette and sticking with a single color for the flowers turns a mix of elements into a cohesive centerpiece. Still Life THE LOOK Modern and monochromatic. THE…

WHETHER YOU like it or not, it’s time to gather with your nearest and dearest to share food, fellowship, and conversation. You’ll likely talk about all sorts of things: current events, parenting styles, Harry Styles, how much garlic is too much, and why your niece felt compelled to get those new violet hair streaks, for example. To save your table from stilted chitchat, painful silences, and debates that get a little too spirited (especially when the wine is flowing), we talked to Mark Robert Waldman, a neuroscience researcher and coauthor of Words Can Change Your Brain: 12 Conversation Strategies to Build Trust, Resolve Conflict, and Increase Intimacy. He’s full of actionable advice. REAL SIMPLE: When readers of your book see “conversation strategies” in the subtitle, they might expect advice…

Garlicky Herb-Butter Layered Potatoes ACTIVE TIME 25 MINUTES TOTAL TIME 1 HOUR, 45 MINUTES SERVES 6 6 sprigs thyme, plus leaves for serving7 Tbsp. unsalted butter, cut into pieces2 cloves garlic, smashed1½ tsp. kosher salt¼ tsp. freshly ground black pepper3 medium Yukon Gold potatoes (about 1½ lb. total)2 medium sweet potatoes (about 1 lb. total) RUB thyme between fingers to release oils; place in a saucepan. Add butter, garlic, salt, and pepper. Cook over medium, stirring often, until butter melts, 3 to 4 minutes. Remove from heat. Let stand for 15 minutes. MEANWHILE, preheat oven to 400°F. Thinly slice Yukon Gold and sweet potatoes into 1/16-inch-thick slices (preferably using a mandoline). REMOVE thyme from butter and discard. Reserve 1 tablespoon herb butter in a small bowl; set aside. Brush bottom…

Apple-Pumpkin Baked Oatmeal This breakfast is like fall on a plate, combining classic seasonal flavors for maximum comfort. BY LIZ MERVOSH ACTIVE TIME 10 MINUTES TOTAL TIME 55 MINUTES SERVES 8 Cooking Spray 2½ cups old-fashioned regular rolled oats1 15-oz. can pumpkin puree1 large apple, shredded on largest holes of a box grater1 cup whole milk2 large eggs, beaten½ cup pure maple syrup, plus more for serving2 tsp. pumpkin pie spice2 tsp. pure vanilla extract1 tsp. baking powder½ tsp. kosher salt½ cup chopped walnutsVanilla whole-milk Greek yogurt, for serving PREHEAT oven to 375°F. Lightly coat an 8-inch square baking dish with cooking spray. STIR together oats, pumpkin, apple, milk, eggs, syrup, pumpkin pie spice, vanilla, baking powder, and salt in a large bowl until combined. Scrape oatmeal mixture into…