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Welcome to The Cheater’s Guide to Thanksgiving. While countless tips cater to those crafting homemade desserts and artisanal bread, this guide is for those who need a little assistance—even from unexpected places. Some may label it as “cheating” (as if that’s a negative), but leveraging modern tools and grocery store shortcuts to create a spectacular traditional feast—with far less effort—is nothing short of genius.
Despite its unfair reputation in the culinary world, the microwave is an invaluable ally for large gatherings like Thanksgiving. Beyond its well-known ability to reheat leftovers, it can also be used to cook certain dishes from scratch. Contrary to popular belief, the results are neither subpar nor unsafe. In fact, your microwave can elevate your Thanksgiving experience.
Your microwave is perfectly safe, by the way
If your initial response to this article is, “microwaved food is unhealthy,” this piece might not resonate with you. However, I have just the right read for you. To explore why microwaves are perfectly suitable for cooking, Mytour’s Senior Health Editor is debunking microwave myths right here. My favorite takeaway from the article is, “In fact, because microwave cooking is so rapid, it’s regarded as one of the most effective ways to retain food’s nutrients.” Now, let’s return to preparing meals for our loved ones with care.
Your microwave offers you much-needed flexibility
The biggest challenge in the Thanksgiving food equation is the intersection of “large quantities” and “extended cooking times.” With every dish requiring multiple servings, the increased volume demands more preparation and cooking time, leaving little room for error and often overwhelming your cooking space. I’m not suggesting you microwave everything—far from it. Instead, use it to expedite part of your menu, freeing up the oven for non-microwavable items like turkey.
Contrary to its reputation as a cold, impersonal appliance, your microwave can be used with care and affection. And what better way to show love than by avoiding stress-induced arguments with your mother-in-law?
Prepare in advance, reheat, and add a crispy finish
This approach is essentially the “Stay composed and proceed” mantra for dinner party cooking—prepare in advance and reheat when needed. I wouldn’t recommend microwaving for Thanksgiving if it compromised the taste, but there’s a proper way to do it. After all, the goal is to make the food taste as if it were freshly prepared that day. Let’s ensure it does.
The key is to prepare one or two dishes a day ahead. When it’s time for dinner, simply reheat them in the microwave. Ideal candidates are dishes with ample moisture, such as mashed potatoes, certain fresh vegetables for steaming, well-hydrated stuffing, and some casseroles.
Ensure the dish is microwave-safe. Add a teaspoon or two of water, either sprinkled or lightly sprayed, and cover it with a slightly vented lid or wrap. Heat in short intervals of 30 seconds to a minute, depending on the dish. Check and stir the edges inward if possible, then assess if more time is needed. For casseroles or stuffing that benefit from a crispy top, transfer them to the oven and broil for two to three minutes before serving.
Surprisingly, mac and cheese isn’t my top choice for microwave reheating. In my experience, it tends to dry out after refrigeration and becomes overly greasy when reheated.
Cook from scratch using your microwave
Beyond just reheating, the microwave can serve as a full-fledged cooking tool. Here are some Thanksgiving sides and desserts that can be prepared much faster in the microwave compared to traditional methods.
Prepare the roux for soups and sauces
A roux, the butter-and-flour mixture that gives gravy its rich, smooth texture, can also develop deeper flavor when browned. Making it in the microwave can reduce stovetop cooking time by about 50%. Combine fat and flour in a microwave-safe measuring cup, heat for four to six minutes, whisk, and continue heating in one-minute intervals until the desired color—from light blonde to deep brown—is achieved. Visit this link for more details. Use this roux for gravies or soups on the stove, or continue cooking it in the microwave as described below.
Finish your gravy
With a roux ready, you’re well on your way to perfect gravy. Add a cup of warm turkey stock (or milk for béchamel, or another broth) to the measuring cup, whisk thoroughly, and microwave for 30 seconds. It will begin to thicken. Continue heating and adding liquid until you reach the desired consistency, microwaving in 30-second to one-minute intervals. Stir in seasonings, cooked meat pieces, and herbs as usual.
Steam vegetables
I typically use this method for peas and corn, the perfect companions to mashed potatoes. For other vegetables, ensure they’re uniformly chopped, then place them in a bowl or serving dish with a bit of water. Lightly season with salt and spices—you can always adjust later. Cover with a vented lid and microwave. Cooking time varies, but start with about a minute for two cups of veggies. Stir, cover, and heat again if needed. They’re done when tender to your preference. I recommend stirring in a dab of salted butter while they’re still hot.
Prepare curds and custards for dessert
Surprisingly, the microwave excels at making delicate desserts like citrus curds and custards. Instead of laboriously stirring over a stove for 15 minutes, microwave the mixture in one-minute bursts, whisking between intervals. In about five to seven minutes, you’ll achieve a smooth, perfectly cooked emulsion ready for a tart shell. Stop heating when the mixture is slightly runnier than desired, as it thickens upon cooling. For extra assurance, strain the custard through a sieve to remove any stray egg bits.
