Grabbed a quick coffee with my friend — and Food52 co-founder — Amanda Hesser to talk all things Jennifer Fisher x Food52 Toothpick and swap a few last-minute Thanksgiving tips. Here are a few hot takes from the expert herself.

• “It’s one meal. Chill out.” Treat Thanksgiving like a bigger roast chicken—same principles, just more bird.

• “Take the turkey out at 155°.” It rises to 165° on its own. The real golden key.

• “A meat thermometer is non-negotiable.” This is how you avoid dry turkey.

• “Thanksgiving needs acidity.” Brighten the whole table with a sharp vinaigrette—think apple cider or red wine vinegar.

• “Salad isn’t optional.” You need crunch + acid to keep the meal alive.

• “Frozen pearl onions are the move.” For creamed onions—don’t punish yourself.

• “Homemade green bean casserole or bust.” Skip the cans; fried shallots on top are the whole point.

• “Spatchcock if you want it even.” Or break the turkey into parts—anything to avoid overcooked breasts and undercooked legs.

• “Ham belongs on the table.” Especially if you’ve got family tradition behind it.

• “Caramelize your canned pumpkin.” Her mom’s trick: it looks classic but tastes next-level.