Editor’s note: A version of this story was published in 2021.

Thanksgiving, of course, is America’s ultimate food holiday.

Families and friends will soon gather, one of the most gluttonous meals of the year is coming – and people are complaining about turkey online. Again.

The dish that is more synonymous with the holiday than any other has come under fire in recent years. It has become trendy to call turkey bland and boring, or a waste of coveted space on the Thanksgiving plate, a distraction from the countless beloved side dishes to be devoured.

The anti-turkey discourse was rekindled when New York Magazine’s culture website The Cut wrote a rant against the centerpiece in 2021, mainly citing the difficulty of preparing the enormous chicken for a minimal payout.

No. No, no, no.

Let’s be clear on one thing: There are no bad Thanksgiving turkeys, only subpar holiday chefs.

Here are three very simple solutions to make your turkey shine.

1. Cook the turkey thoroughly!

Clear, right? Yet at the end of November there are countless methods, thousands of recipes and countless tips and tricks circulating. Brine it? Deep fry it? Wrap it in bacon? cooking upside down?

I have had delicious birds prepared in almost all of these ways; my dad likes the bacon wrapping method. But I’ve always kept it very simple. Season it, rub under and over the skin with a mixture of olive oil, salt, pepper, rosemary, thyme, garlic and whatever other herbs you like (if you feel like you’re overdoing it, that’s perfect). Then push some onions and lemons into the cavity of the turkey to enhance the flavor.

The majority of professional chefs I’ve talked to about cooking on bird day suggest the low and slow method: set the oven to 425 degrees, but turn it down to 325 degrees when the turkey goes in. Baste, but don’t baste too much. And most importantly, don’t overcook the turkey! Use a meat thermometer – aim for 165 degrees – and don’t trust the built-in turkey popper or you’ll end up looking for a dry bird. Thirteen to fifteen minutes per pound is a firm rule of thumb, but don’t be afraid to lean toward 13.

2. Plate construction is essential

If you tell me your Thanksgiving turkey was lame, but send me a picture of a plate that’s half turkey, I’ll stop blaming the bird. I blame you. It’s not the turkey’s fault that you don’t understand the architecture of Thanksgiving plates!

No matter how good the bird is, you don’t want to let it dominate the board. Treat it like just another side dish, and before you know it, you’ll be craving another helping as your seconds (and thirds) rise.

3. Go to the dark side

Don’t you dare speak ill of turkey if you only eat white meat. Dark meat is juicier, more flavorful, and more tender than white meat (it’s also more forgiving if overcooked) and is honestly the superior dish. For balance, I prefer a bit of both on my plate.

One final note: Thanksgiving dinner should be whatever you want it to be. Fancy serving a chicken instead of a turkey? Go for it, who am I to judge. No meat? Respect for the vegetarians. And yes, sides are an essential part of the Thanksgiving meal. But that doesn’t mean turkey doesn’t deserve a place at the table or a place on your plate.