There’s only one thing you really need to know as Thanksgiving gets underway, and it applies whether you’re cooking or filling a seat, whether you’re a guest or a host, and whether you’re working a shift or stuck in an airport. It’s this: Everything is going to be all right.

Everything’s going to be all right because you’re going to repeat that phrase like a mantra until it becomes a fact, until it turns into gear to protect you from whatever foul weather comes your way. Kitchen disasters, rude relatives, guests who are late, failed pies, scorched mashed potatoes, not enough wine — it’s fine. These things are normal.

These things can happen. Radiant empathy is possible for you and others. And don’t worry ’bout a thing.

Truth, for those of us at New York Times Cooking: When your turkey reaches 160 degrees, it is finished. I take mine out of the oven at 160-162, knowing that the temperature will rise as it rests on the counter under its foil cap. But I’ve also seen numbers closer to 180 over the years and (see the advice above) tamped down my stress about that. An overcooked bird can still be delicious when it is roasted and served with lots of gravy.

(Don’t panic if you don’t have a thermometer. You can use a knife or fork to puncture the skin on the thighs. If the juices run clear, you’re good. If the legs are loose in their sockets, you’re good.)

Advice: To allow the bird to settle, rest it before carving. Plan for at least 20 minutes, though I’ve gone as long as an hour with no ill effect.

If you’re looking for help in your cooking today, avail yourself of the resources on New York Times CookingPlease visit our website. Thanksgiving FAQs, our best recipes For the feast and our best last-minute recipes. Guides are also available. roast For making the turkey, you will need to carve it. gravy, cranberry sauce, brussels sprouts, pie crust, potatoes And stuffing.

I’m thankful for those. I’m also thankful to you for being a part of The Times. Have a wonderful vacation.

Injury: The Packers quarterback Aaron Rodgers said yesterday that he’d been playing with a broken thumb since Week 5, which might explain some of those mediocre performances. Rodgers says he’s not considering surgery.

Fight: Seven Michigan State football players are facing charges over a brawl with Michigan players after the Wolverines’ win last month. The Authorities charged six players with misdemeanors, and Khary Crump was charged with felonious assault.

Today’s matches: Portugal meets Ghana. Brazil, among the tournament’s favorites, plays its first match, against Serbia. Follow all matches.

“Glass Onion,” The sequel to the hilarious and twisty whodunit “Knives Out,” The film is now playing in theaters. Benoit Blanc plays by Daniel Craig, the Foghorn Leghorn-accented master detective who is summoned once more by rich eccentrics in order to solve a mystery. This time the host is Edward Norton, a tech billionaire who invited friends to play a crime scene.-His private island hosts a mystery game.

“The plot twists and loops, stretching logic to the breaking point while making a show of following the rules,” A.O. Scott writes in The Times. “I can’t say much about what happens in ‘Glass Onion’ without giving away some surprises, but I can say that some of the pleasure comes from being wrong about what will happen next.”

The pangram from yesterday’s Spelling Bee was Namecheck. Here is today’s puzzle.

Here’s today’s Mini Crossword, and a clue: Thanksgiving sauce (five letters).

And here’s today’s Wordle. You can then use our bot for even more.


Thank you for sharing a part of your morning with us. The Times. Tomorrow, see you.

P.S. The Athletic is a sports website owned and operated by The Times, is expanding its women’s sports coverage, starting with the W.N.B.A.

Here’s today’s front page.

There’s no new episode of “The Daily.” The Modern Love podcast features open marriages.

Matthew Cullen, Lauren Hard, Lauren Jackson, Claire Moses, Ian Prasad Philbrick, Tom Wright-Piersanti and Ashley Wu contributed The Morning. The team can be reached at themorning@nytimes.com.

Subscribe here to receive this newsletter in your email.