Gobble Till You Wobble: Thanksgiving Foods You Can Carry-On According To TSA

Gobble Till You Wobble: Thanksgiving Foods You Can Carry-On According To TSA - The Do's and Don'ts of Pies in Your Bag

Ah, pie. Is there anything more quintessentially American than a hearty slice of apple pie à la mode? We think not. But while pie may be a Thanksgiving favorite, it can also be a TSA nightmare if you don't transport it properly.

First, let's go over the don'ts. Do not, under any circumstances, attempt to carry on an entire pie. We're talking a full 9-inch pie pan filled with sugary fruit goodness. It may be tempting to want a whole pie for yourself, but this is both impractical and risky. Pies are dense and heavy, meaning they could exceed TSA's carry-on weight restrictions. More importantly, the foil pie pan will set off metal detectors, leading to additional screening.

You also want to avoid transporting pies with particularly moist fillings, like pecan pie. The change in air pressure during the flight can cause liquids to leak or the pie to become misshapen. Plus, perishable fillings like custard are more likely to spoil at room temperature. Stick to sturdier pies that travel well, like apple, cherry, or pumpkin.

Now for the dos: First, opt for hand pies or individual tarts over full pies. The smaller size makes them easy to stack and store in your carry-on. Just be sure to wrap them individually in plastic wrap or foil to prevent mess. You can also use a plastic container to corral them all together.

Mini pot pies or empanadas are another smart choice, as the dough encases the filling completely. They're less likely to spill or get smooshed in transit. You may need to warm them up at your destination, but it's worth it for pie you can easily eat on the go.

And don't forget about pie's best friend, whipped cream! The TSA allows aerosol cans in carry-on bags, so pick up a ready-made can or DIY variety pack and you can create pie a la mode in the air. Add a spritz of whipped cream to instantly elevate your carry-on pie game.

Gobble Till You Wobble: Thanksgiving Foods You Can Carry-On According To TSA - Packing the Perfect Portable Potluck

Ah, the potluck - that beloved tradition of communal feasting and shared food memories. But attempting to transport a homemade hotdish or slow cooker special to an out-of-town gathering can quickly turn into a logistical nightmare. Have no fear - with a bit of strategic planning, you can pack the perfect portable potluck that will travel in style.

The keys are choosing recipes that hold up well en route and use easy-to-pack ingredients. Brenda K. raves about bringing her family's signature broccoli salad - with its combo of crunchy raw veggies, bacon, and mayo-based dressing, it's sturdy enough for the plane or car ride. She portions it out into separate plastic containers with snap-on lids. Mandy S. swears by an insulated food carrier bag to protect her steaming crockpotcreation. She sticks to stews like chili or short rib ragout that won't spill or get watery.

If you'll be going through TSA security, avoid liquid-heavy dishes like casseroles. Opt for baked goods instead - the dense textures of muffins, breads and bars ensure they'll arrive intact. Wrap or box them individually to prevent breakage. For easy transport, Susan K. brings handheld foods like pigs-in-a-blanket and mini quiches baked in a muffin tin. She packs them neatly into a reusable plastic container.

Don't forget the sweet stuff! Cookies, brownies and other baked treats travel like a dream when sealed in plastic wrap or foil. Sarah L.'s family adores her legendary lemon squares, so she always tucks a few layers into her carry-on. For larger scale desserts, Emmett R. relies on his tried-and-true apple crisp baked in disposable aluminum pans. The crisp topping helps keep the filling stable.

Gobble Till You Wobble: Thanksgiving Foods You Can Carry-On According To TSA - TSA-Approved Ways to Travel with Turkey

Turkey is the star of the Thanksgiving show, but getting that big bird through airport security can be a challenge. With proper planning though, you can transport your holiday centerpiece hassle-free. The key is sticking to TSA's liquid and solid food allowances.

Opt for boneless turkey breasts over a whole bird. The compact shape slips nicely into a cooler bag and clocks in under TSA's 3.4 ounce rule for liquid items. Skinless is ideal since the lack of skin keeps moisture locked in. Ice packs will keep the meat chilled en route.

If cooking a whole turkey is non-negotiable, travelers like the Reynolds have success carefully packing one into an empty collapsible cooler. Wrap it in heavy duty foil and slide a few frozen gel packs in alongside. The cooler folds down flat once empty for the return trip.

For easy transport, many swear by turkey roulades. Simply season, roll and tie a turkey breast into a log shape before roasting or smoking it. The cylindrical shape halves nicely for packing. Wrapped in foil, a roulade stays moist and intact for hours.

Pre-cooked options are great for travel too. Sliced deli turkey readily tucks into a cooler bag or lunchbox. Or take inspiration from chef Martha Stewart and roast a deboned turkey in advance. Let cool completely before slicing into portions and freezing. The frozen meat keeps cold packs chilled longer.

Get creative with stuffings and dressings by packing ingredients separately. The TSA allows bread cubes or corn muffins in carry on, so stuff your bird at your destination. Ingredients like broth, eggs, herbs and spices are permitted as well.

For gravy, use turkey stock powders or base pastes, which reconstitute easily with hot water. Commercial gravy in a jar is allowed, provided it's under 3.4 ounces. You can also transport fat drippings frozen in an ice cube tray to make gravy on site.

Gobble Till You Wobble: Thanksgiving Foods You Can Carry-On According To TSA - Carry that Cranberry Sauce Through Security

Of all the Thanksgiving foods that elicit drools and delight, cranberry sauce may be one of the most quintessential. That tart, ruby-red accompaniment positively sings when paired with turkey, stuffing, and all the fixings. But attempting to transport cranberry sauce in your carry-on through airport security can quickly hit a sour note if you don't follow TSA guidelines.

According to experienced travelers like the Sampson family, the key is sticking to smooth sauces without solid chunks or whole berries. Homemade cranberry relishes with orange rind slivers and pecan pieces are beauty to behold on the table, but all those add-ins can tangle up TSA's X-ray machines. Opt instead for refined cranberry sauce that has been strained, blended, or jellied for hassle-free scanning.

When it comes to container choices, think outside the can. Standard canned sauce is allowed, but the rigid shape takes up precious space. Liquid filled plastic containers are a better pick. Pour your sauce into portable silicone molds, small Mason jars, or reusable pouches designed for baby food. The flexible materials squash down in your bag.

For families like the Millers who road trip to Thanksgiving, homemade cranberry sauce in canning jars is the way to go. Stack the jars securely in a box padded with dish towels for cushioning. Come holiday time, the jars double as charming table decor.

Pro tip from frequent flyers: freeze a batch of cranberry sauce in an ice cube tray before your trip. The frozen cubes keep other items in your cooler bag chilled and thaw by mealtime. Or if you need cranberry sauce in a pinch, many airports now have mini fridges stocked with refrigerated and frozen foods for purchase. Look for pre-portioned cranberry sauce cups near the sandwiches and salads.

When in doubt, remember you can always pick up cranberry sauce once you reach your destination. Major grocery store chains carry seasonal canned varieties and start stocking them on shelves earlier every year. Even many local drug stores and convenience marts will offer a small selection this time of year. So if schlepping sauce seems too stressful, plan to grab it later.

Gobble Till You Wobble: Thanksgiving Foods You Can Carry-On According To TSA - Green Beans Galore - TSA Rules for Veggies

Of all the iconic Thanksgiving foods, few elicit quite as many mixed emotions as the dreaded green bean casserole. For some, it’s a beloved tradition passed down for generations. For others, just the thought of its mushy beans and gloppy condensed soup topping is enough to trigger grimaces. But whether you’re a casserole fanatic or foe, if you’re attempting to fly with this Thanksgiving staple, it pays to know the TSA rules.

The first thing to understand is that, yes, you can in fact pack green bean casserole in your carry-on and take it on a plane. The TSA classifies casseroles as solid foods, which are permitted through security checkpoints. Just be sure your casserole is packed in a sealed container to prevent any spills or leaks in flight. Sturdy plastic ware or silicon molds work great and conform to carry-on bag dimensions.

For casserole connoisseurs like the Peters family though, TSA-approved containers just don’t provide the nostalgic appeal of their decades-old glass baking dish. They get around the problem by shipping the empty baking dish ahead to their destination. Then they transport the cooked and cooled casserole components separately. The creamy soup base slips into a leak-proof bottle or jar. The crunchy fried onions go in a plastic bag. They add the fresh green beans on site and assemble everything before baking.

What about other green veggies like Brussels sprouts or broccoli? Seasoned travelers recommend roasting vegetables ahead of time for tender, travel-friendly textures. To retain moisture, wrap roasted veggies in parchment then foil. If transporting raw, opt for more compact veggies like green beans or cauliflower florets over loose lettuces. Sturdy roasted or steamed veggies can be reheated gently at your destination with no loss of flavor.

No matter what form your green veggies take, resist the urge to douse them in butter before packing them up. Greasy, oily foods are more likely to get your bags pulled for additional screening. Save the butter, olive oil or other dressings to add once you’ve reached your Thanksgiving meal. And if you’re really concerned about your food making it through TSA trouble-free, keep quantities modest. One or two servings won’t raise eyebrows like giant casserole pans might.

Gobble Till You Wobble: Thanksgiving Foods You Can Carry-On According To TSA - Getting Gravy Past the Gates

For those who consider gravy an indispensable component of the Thanksgiving spread, maneuvering those savory drippings past TSA can cause gravy-related anxiety. But with the right strategies, you can successfully get every last drop of your lovingly prepared gravy through security.

Gravy aficionados like chef Anthony D. never travel without his signature giblet gravy, enriched with the livers and gizzards from his free-range turkeys. His pro tip is to start the gravy at home, but finish cooking once he reaches his destination. At home, he sautés aromatics and simmers the neck and giblets to make a concentrated stock. He strains the solids and chills the liquid to transport, then whisks in a roux on-site for an ultra-rich gravy.

For gravy on the go, Miriam R. relies on commercial gravy concentrates that just require water. She portioned the powdered mix into reusable silicone molds for easy transport. Come meal time, just add hot liquid for an instant gravy. Miriam warns against attempting to carry on opaque gravy in jars. The mystery liquid is likely to get flagged.

Fans of chunky, homemade gravy may need to get creative. Traveler John S. swears by freezing the cooked gravy in ice cube trays before his flight. He packs the frozen cubes in an insulated bag with other perishables. The gravy keeps items chilled and is travel-ready by dinner time.

Instead of sauce, Chris P. hits the anti-anxiety trifecta of convenience, portability and flavor by transporting concentrated turkey drippings. He chills the defatted pan drippings after roasting his bird, then packs them into a silicone mold. A few cubes of the frozen fat easily transport and make dynamite gravy on arrival.

Gobble Till You Wobble: Thanksgiving Foods You Can Carry-On According To TSA - Mashed Potatoes on the Move

Ah, mashed potatoes - the ultimate comfort food for many on Thanksgiving. That pillowy mound of spuds is the perfect vehicle for gravy and provides a soothing counterbalance to all the other complex flavors on the table. But mashed potatoes are deliciously delicate, prone to drying out, getting gummy and losing their cloud-like texture during travel. Follow the tips below for fluffy spuds that can go the distance on your holiday trip.

Veteran road trippers like the Matthews have perfected the transport of mashed potatoes over decades of driving to Thanksgiving gatherings. Their secret weapons? A little lemon juice and a tightly-sealed thermos. The acid from the lemon juice keeps the potatoes from oxidizing and taking on an unappetizing grey tinge. A wide-mouth insulated thermos maintains serving temperature and steam to prevent drying. Wrap the sealed thermos in towels inside a box for stability.

For air travel, tuber aficionados recommend packing mashed potatoes in an airtight jar or container and hand carrying your spuds onto the plane. The pressurized heated cabin will keep your potatoes cozy en route. Just be sure to let the potatoes cool completely before packing to prevent dangerous pressure build-up.

If checking a bag, insulate your potatoes by packing them nested inside your cooking pot surrounded by dish towels. Your checked luggage will still undergo temperature fluctuations, so keeping your spuds covered helps them retain moisture.

Mashed potato mixes are a great travel-friendly shortcut. Add hot water or milk at your destination for instant mashies. But anti-instant devotees insist that starting from real potatoes yields incomparably creamier, richer mashes. If you must start from scratch, choose sturdy, starchy russets. Avoid waxier, moist potatoes like red or Yukon golds, which become gluey when reconstituted.

For lightweight packing, the Singh family brings dehydrated potato flakes and adds butter and cream on arrival for fresh, decadent mashed potatoes in minutes. Pack your spud fixins' separately - potato flakes in a zip-top bag, butter in an airtight container. For an extra silky, smooth texture, warm your milk or cream before mixing in the potato flakes.

If you'll be staying with family before the big meal, recruit your hosts to prep the potatoes ahead of time. Travelers like James W. FedEx dry goods like potatoes and butter to his family's homes weeks in advance. His sister makes the mashed potatoes early on Thanksgiving day, so they're hot and ready for dinner.

Gobble Till You Wobble: Thanksgiving Foods You Can Carry-On According To TSA - Stuffing in Your Suitcase - Yes, You Can!

Stuffing is a sacred Thanksgiving tradition for many, as integral to the holiday as watching football or fighting with your uncle. Some folks insist on grandma's time-honored sausage sage stuffing recipe that's been passed down for generations. Others look forward to a progressive twist on the classic from a trendy new restaurant. No matter your stuffing preference, transporting this fluffy yet fragile side dish requires skill. With the right strategies though, you can safely get your stuffing fix over the river and through the woods to Thanksgiving dinner.

While it may be tempting, do not attempt to cook stuffing in advance and transport it fully prepared. The dry starches continue absorbing liquid even after baking, causing the stuffing to become dense and dried out. For the Peterson family, the solution is DIY stuffing stations. "We pack the core components and assemble on-site," says matriarch Beth Peterson. They transport seasoned bread cubes, broth, eggs, and aromatics separately, providing the raw ingredients for everyone to build their own personalized stuffing.

For those less keen on raw stuffing assembly, another technique is to fully prepare, but don't overcook it at home. Bake just until the center is still slightly underdone. Then transport the stuffing in an oven-safe baking dish wrapped in foil. Finish cooking it just before mealtime for fluffy, moist stuffing with crisp edges. The residual heat from the center will continue carrying over while in transit.

When choosing ingredients, bite-sized bread cubes cut from a crusty loaf transport better than pre-cut cubes, which tend to mush out. If cooking a turkey, save the neck and giblets to simmer into an intensely flavored stuffing stock. Opt for sturdy veggies like celery, onions, carrots and hardy herbs. Skip perishable items like oysters or sausage, which are best added fresh on-site.

While most stuffings rely on poultry broth, travelers rave about using mushroom broth as a unique twist. The umami-rich stock pairs deliciously with vegetarian stuffings. Look for powdered, paste or concentrate versions that pack easily and reconstitute on-site with water. Or intensity store-bought broths by simmering them with aromatic soup mirepoix before transport.

Gobble Till You Wobble: Thanksgiving Foods You Can Carry-On According To TSA - Turbulence-Proofing Your Pumpkin Pie

For pie connoisseurs, no Thanksgiving meal is complete without a perfect slice of pumpkin pie topped with a billowy swirl of whipped cream. However, transporting this holiday essential can easily lead to tears and tantrums if your pumpkin perfection ends up a pulpy mess before dinner even starts. Arm yourself against pie-related disasters by turbulence-proofing your pastry with these time-tested tips.

Frequent flyer Mackenzie swears by using mini mason jars or canning jars to contain each slice individually. "The wide mouth gives me easy access to get the slices out, while the sealed lid and glass jar protect the pie from getting jostled around in my bag," she says. For utmost security, she wraps each jar in a socks or folds of clothing inside her carry-on.

Road warriors like Casey take a DIY approach by packing pie ingredients separately. At her destination, she whips up the filling from canned pumpkin and spices, then either bakes a pie shell from scratch or uses a ready-made crust. "That way I don't have to worry about transporting a pre-baked pie," Casey explains. "Plus, I get to enjoy the smell of pie baking on Thanksgiving morning!"

To create an ultra-dense filling that can withstand turbulence, some follow Martha Stewart's lead and cook their pumpkin filling down until it's almost a custard. Once chilled, the slice holds its shape. Wrap it in plastic before carefully packing it snugly into a container cushioned with cloth napkins or hand towels.

Insider advice from pastry chef Julia - blind bake your pie crust before adding the filling. Partially pre-baking the crust helps seal in moisture and prevents the bottom from turning soggy during transport. She chills the pie first to set the filling, then wraps the whole pie in a few layers of plastic wrap. For road trips, she packs the pie securely into a picnic basket or cooler surrounded with towels.

Air travel pro Nicole swears by packing her slices into cupcake liners or mini tart tins. "The fluted paper liners help keep the pie contained even if the filling shifts a bit. You can find plastic travel versions that are reusable and super durable for flights," she says. She stacks the tin cups in a rigid plastic container with a tight fitting lid.

No matter your packing method, pie purists agree - wait until you reach your destination to add the finishing touch of whipped cream. Its airy texture makes it impractical to transport without collapsing. Bring powdered whipped topping and a hand mixer or whisk to whip it up fresh instead. Add a spritz just before serving for picture perfect pie every time!