Thanksgiving 2021 is here!

When is Thanksgiving 2021?

Thanksgiving is an unusual holiday because it doesn’t always fall on the same day of the year. But unlike Halloween and Christmas the holiday always falls on the same day of the week, Thursday.

While this may make planning around the holiday easier every year, many people don’t seem to know why the holiday is scheduled this way.

This year, Thanksgiving will fall on November 25, which is the fourth Thursday of the month. This has been the way that the date for the holiday has been determined since 1941. Before this, the holiday was traditionally held on the last Thursday of November.

Why does the date change every year?

It was Abraham Lincoln who originally decided to mark the holiday by day, rather than a specific date, according to The Old Farmer’s Almanac. After the Civil War’s successful Battle Battle of Gettysburg in 1863, he called upon Americans to observe the last Thursday of November “as a day of Thanksgiving and Praise.” 

Nearly a century later, Franklin D. Roosevelt changed things up, moving Thanksgiving to the third Thursday of November with a Presidential Proclamation. This was done to extend the shopping season ahead of Christmas — a strategic move as the country was inching out of the Great Depression in 1939 — but many Americans opted out of changing tradition.

32 states issued their own proclamations to align with Roosevelt, according to the The Center for Legislative Archives, while 16 states refused to accept the change.

Because of that discrepancy and to avoid further confusion, in 1941, Congress established Thanksgiving as a federal holiday to be celebrated on the fourth Thursday every November.

There was talk of making it the “last” Thursday, but lawmakers wanted to account for the years where November would have five Thursdays.

Easy Ideas for Thanksgiving Food and Drinks 

Whether you’re roasting your first bird for Thanksgiving or hosting for the 26th time, use this handy guide to roast the perfect holiday turkey. This foolproof method has been tested (and tested and tested) — it’s the best. Find our top tips below.

Choose the right size turkey. 

Buy about 1 1/4 lb. turkey per person.

Adjust the cook time based on the size of your bird. 

A 12- to 14-lb. turkey needs anywhere from 3 to 4 hours in the oven. But an 8-pounder will likely only need 2 hours 45 minute. As with cooking anything, the cook time here depends on a number of things, including whether or not the bird is stuffed (this recipe isn’t), how big it is, and if it has been thawed. 

According to the USDA, a frozen turkey requires about 50% more time in the oven than a fully thawed turkey; we highly recommend starting with a fully defrosted turkey. Cooking time will also depend on the accuracy of your oven temperature (some ovens run hotter than others). Find out exactly how long your bird will likely need in the oven. Use an oven thermometer to make sure you get an accurate reading for the oven temperature, and a probe thermometer to make sure your turkey has completely cooked through. The probe thermometer should be inserted into the thickest part of the thigh and read at least 170°. Take the temperature of the breast as well, inserting the thermometer at an angle into the thickest part and look for a reading of at least 165° degrees.

Thaw and bring the turkey to room temperature before roasting. 

If you bought your turkey frozen, be sure to give it at least 1 day in the fridge to defrost fully. Depending on its size, larger birds will likely need 2 days to defrost completely. To avoid nasty poultry juice leaking in your fridge, place the bird inside a large container, tray, or sturdy plastic bag (just make sure there are no holes first!).

While the oven is preheating, bring your bird to room temperature. Starting with a tempered bird ensures more even cooking and reduces likelihood of burning the skin on the bird before the inside is cooked all the way. 

Use a roasting rack. 

Though you don’t technically need one, a roasting rack allows air circulation around the bottom of your turkey in the oven, which reduces the risk of undesirable soggy skin.

Start with a super hot oven, then reduce the temperature. 

We like to blast the turkey with extremely hot heat (450°) for the first 30 minutes to get the skin really crispy and to seal in the juices; we then drop the temp to 350º so that the rest of the bird can cook through without burning.

Secret to perfectly browned skin: Dry brine and use more butter than you feel comfortable with.

A little extra effort goes a long way in getting beautifully browned skin. Once your turkey is totally thawed, pat it completely dry and season with salt and pepper. Let sit in the refrigerator uncovered for 24 to 48 hours. This will allow the skin to release additional moisture prior to cooking, encouraging crispier skin. Stuff and brush with butter before cooking. Before the bird goes in the oven and while it roasts, add A LOT of butter. It’s key for crispy, flavorful, golden skin. If you end up using all of the melted butter on the bird before it goes into the oven, use the drippings in the roasting pan to baste. If you have butter remaining after the initial brushing, baste with that remainder to ensure you get a flavorful, rich, golden, crispy skin. (We all know that’s the best part.)

Be patient.

After your turkey emerges from the oven, let it rest for 15 minutes—just like you would with steak. To keep it warm, cover the bird with some foil. To prevent turning the perfectly golden skin soggy, be sure to create a fold in the foil so that you can “tent” it over the bird so that it does not directly touch the turkey and trap in moisture.