14 Parlor Games to Bring Back This Holiday Season

Even without television, video games, and the internet, our Victorian predecessors found plenty of ways to entertain themselves around the holidays. They just had to get creative, using everything from flaming raisins to pure imagination to pass the time. Here are 15 classic parlor games to break out if you and your loved ones feel like unplugging during the holiday season. 

1. FICTIONARY 

Whether they’re played in the form of board games or mobile apps, word games are incredibly popular. They were also a hit with Victorian audiences, though the options they had back then were severely limited. Instead of pulling up a game on their phone, players would pull out a dictionary. To play Fictionary, one person reads an obscure word from the dictionary while everyone else jots down their made-up definitions. After the person with the dictionary reads the fake definitions out loud along with the real one, players vote on whichever definition they think is true. Fake submissions earn points for each vote they receive and players earn points for guessing the right answer. If no one guesses correctly, whoever is holding the dictionary gets a point. 

2. SQUEAK PIGGY SQUEAK 

Also known as Oink Piggy Oink or Grunt Piggy Grunt, Squeak Piggy Squeak is a spin off Blind Man’s Bluff. One player chosen to be the “farmer” gets blindfolded and sits on a pillow in the center of a circle of “piggies.” After spinning around a few times, the farmer stumbles over to a random piggy and places the pillow on their lap. When he sits down and says “Squeak Piggy Squeak” the piggy must make a squeaking sound: If the farmer can guess who he’s sitting on based on the noise alone the piggy becomes the new farmer. This game hasn’t proven to be as timeless as Blind Man’s Bluff, but we bet it would still make for a successful icebreaker with modern party guests. 

3. THE MINISTER’S CAT 

The Minister’s Cat follows the formula of many classic word games: Players sit around in a circle and take turns describing the minister’s cat with a different adjective. Each adjective must start with a different letter of the alphabet, starting with “A.” For example, the first player might say, “The minister’s cat is an angry cat,” followed next by, “The minister’s cat is a brilliant cat.” Players are eliminated if they repeat an adjective or fail to come up with a new one.

4. THE SCULPTOR 

This game gives players a chance to show off their inner artist. Players stand still while the person chosen to be “the sculptor” walks around positioning everyone into silly poses. Participants aren’t allowed to laugh, move, or smile. If this happens the sculptor becomes a statue and the player who broke character assumes the role. Everyone should get to be the sculptor at least once, since he or she obviously has the most fun of anyone. 

5. CHANGE SEATS! 

And you thought musical chairs could get rowdy. During Change Seats!, players sit in a circle of chairs, while one player stands in the center of the circle. Whoever is “It” picks someone in the circle and asks him or her, “Do you love your neighbor?” If the answer is “No,” the people seated on either side must quickly change seats, before the person in the center can steal one of their chairs. However, the person being questioned may also answer, “Yes, I love my neighbor, except those who … [are wearing red, have blue eyes, etc.].” At that point, everyone who falls into the category must stand up and try to change seats as quickly as they can, while the person in the middle tries to steal one.  

6. ARE YOU THERE, MORIARTY? 

Are You There, Moriarty? is similar to Marco Polo, except instead of playing in a pool, a pair of players lay face-down on the floor about arm’s length apart. Both participants are blindfolded and each is equipped with a rolled-up newspaper. The game begins when the first player calls out “Are you there, Moriarty?” When the second player responds, the caller attempts to bop him over the head with his makeshift weapon. The newspaper swordfight proceeds until both parties feel too silly to continue. 

7. FRUIT BOWL 

Fruit Bowl is like musical chairs with a delicious twist. Game participants are assigned one of a handful of fruit categories: apple, banana, strawberry, etc. Everyone takes a seat while one player is left standing. That player chooses a fruit to call out—if he or she says “apple,” for example, then all the apples have to switch seats while the person who is “It” scrambles to find a seat as well. The last player left standing takes over the job of calling out names. 

8. PASS THE SLIPPER 

If you don’t have a slipper for this game, any light object you trust your party guests to handle will do. One person sits in the middle of the circle with their eyes closed while people around the perimeter pass along an item. The player at the center opens their eyes at random moments and the passing stops. If he or she can’t see who’s holding the “slipper,” he or she must guess where it stopped. The two players switch spots if the guesser succeeds. 

9. CONSEQUENCES 

If you’ve ever made up a story one piece at a time as a group, you know the basic concept of Consequences. This version can lead to even more hilarious, and often horrifying results. The first player kicks things off by drawing a head (whether human, animal, or mythical) on a sheet of paper, then folds it over to cover the creation. After passing it on, the next player draws a torso, the next legs, and so on. Once the sheet has made the rounds, players can unfold it to marvel at whatever monstrosity they created as a team.

10. THE LAUGHING GAME

The rules of the Laughing Game are straightforward. One player begins by saying the word “ha” with a straight face. The second player continues saying “ha ha,” followed by “ha ha ha” and so forth in a circle. The object is to keeping going as long as possible without cracking up. If a player breaks so much as a smile, he’s out of the game. 

11. WINK MURDER 

Nothing spices up a holiday party like a good murder mystery. To play this game, one participant acts as the “murderer,” while another plays the detective whose job it is to identify him or her. The murderer covertly winks at the other players in the circle, causing them to drop dead. Using his or her deductive reasoning skills the detective has three shots to guess which of the players left alive is the murderer. 

12. ELEPHANT’S FOOT UMBRELLA STAND

Elephant’s foot umbrella stands may not be as common as they were in the Victorian Era, but the game named after them is still fun to play. The leader starts the game by saying “I went to the store and bought…” followed by an object. Whatever object the leader names has to fit a secret rule they’ve decided to follow throughout the game. For example, if the rule is that every object must end with the letter “E,” the leader might say “I went to the store and bought an orange.” Players then taking turns guessing the rule by naming objects they think apply. If a player says “I went to the store and bought a boat” the leader would say something like “They’re all out of boats.” But if they said they bought a kite instead, the leader would approve their purchase without sharing why. The game becomes more fun the longer you play, assuming you’re not the last player to catch on. 

13. LOOKABOUT 

The only thing you need to play Lookabout is an object. The host shows the selected item—whether it’s a shoe, a vase, or a pillow—to the party guests and asks them to leave the room. Once it’s hidden, guests are allowed to return and attempt to locate the object. Players take a seat whenever they spot it, and the last person remaining becomes the next hider. 

14. FORFEITS 

A round of Forfeits is a fast way to loosen up your party guests. To start, everyone forfeits an item of value (keys, phone, wallet, etc.). A player selected to be the “auctioneer” stands at the front of the room and presents each item as if it were to sale. Players can get their item back for a price—the auctioneer might tell them to sing a song, share a secret, or do 100 jumping jacks. In the smartphone era the stakes of this Victorian parlor game are even higher. 

15. SNAP-DRAGON 

This game, while certainly an ice-breaker, is probably best left to the Victorians. To play snap-dragon, party guests, typically together for Christmas Eve, would dunk raisins in a bowl of brandy and set the booze on fire. Players would then attempt to pick out the raisins and pop them in their mouths. There’s not really a point to the game other than to avoid getting burnt. Suddenly spending the holidays glued to your phone sounds like the saner option. 

Massive Salmonella Outbreak Linked to Raw Turkey Just Days Before Thanksgiving

iStock.com/kajakiki
iStock.com/kajakiki

The U.S. has been in the midst of a salmonella outbreak for more than a year, with the bacteria contaminating everything from cereal to snack foods as well as raw poultry. Now health experts warn that your Thanksgiving dinner may put you at risk for infection. As ABC reports, salmonella has been traced back to a number of turkey products, and Consumer Reports is urging the USDA to name the compromised brands ahead of the holiday.

The drug-resistant strain of salmonella linked to the recent outbreak has been detected in samples taken from live turkeys, raw turkey products, and turkey pet food, according to the Centers for Disease Control and Prevention (CDC). Since November 5, 2017, 164 people in 35 states have contracted the infection from a variety of products.

While many of the items linked to the salmonella outbreak have been pulled from shelves, the potentially contaminated turkey brands have yet to be identified. In a news release, Consumer Reports urged the USDA to release this information in time for consumers to do their Thanksgiving shopping.

"The USDA should immediately make public which turkey producers, suppliers, and brands are involved in this outbreak—especially with Thanksgiving right around the corner," Jean Halloran, director of food policy initiatives for Consumers Union (the policy department of Consumer Reports), said in a statement. "This information could save lives and help ensure consumers take the precautions needed to prevent anyone in their home from getting sick."

Even if specific brands aren't flagged before November 22, the CDC isn't telling consumers to skip the turkey altogether. Instead, home cooks are encouraged to practice the same safety precautions they normally would when preparing poultry. To avoid salmonella poisoning, start with a clean work area and utensils and wash your hands and counter thoroughly before and after preparing the bird. But skip washing the bird itself, as this can actually do more to spread around harmful pathogens.

Cook your turkey until the meatiest part reaches an internal temperature of 165°F. And if you're looking for a way to make sure the juiciest parts of the turkey cook through without drying out your white meat, consider cooking the parts separately.

[h/t ABC]

How to Cook a Turkey for Thanksgiving, According to the Experts

iStock.com/mphillips007
iStock.com/mphillips007

In a letter written to his daughter Sally in 1784, two years after the bald eagle was chosen as the country’s national emblem, Ben Franklin referred to the species as a “bird of bad moral character” that steals fish from weaker birds. A turkey, he argued, was a “much more respectable bird.”

But many Americans have a difficult time cooking turkey. Despite their fine moral fiber, turkeys have a reputation for being among the trickiest of birds to prepare. They're big and bulky, and cooking turkey to a safe temperature can easily dry out the meat. Techniques like brining and spatchcocking—essentially snapping the turkey’s spine in order to lay it flat—are best left to advanced chefs. So how can holiday hosts cook turkey to everyone’s satisfaction?

GET TO KNOW YOUR THANKSGIVING TURKEY

A turkey is placed into an oven
iStock.com/GMVozd

It helps to understand what kind of fowl you’re dealing with. “The average Thanksgiving turkey is 12 or 14 pounds,” says Guy Crosby, Ph.D., an adjunct associate professor of nutrition at the Harvard School of Public Health. “That’s opposed to a 3- or 4-pound chicken. And dark meat tends to need a higher temperature to cook than white meat, which runs the risk of drying out the breast when you’re trying to get the rest of it cooked. People also want a nice, crisp brown skin. Balancing all of that with safety is a big challenge.”

Undercooking a turkey can be problematic, particularly if you’d prefer not to serve up a Petri dish of Salmonella to guests. The bacteria that causes food poisoning and all its unpleasant symptoms is commonly found in poultry and has even led to a recent 35-state outbreak of illness due to contaminated raw turkey products that were apparently mishandled by consumers. The good news? Cooking turkey to an internal temperature of 165°F will kill any germs lurking inside.

Still, you want to be careful in how you handle your raw materials. According to Sue Smith, co-director of the Butterball Turkey-Talk Line, you should avoid washing the turkey. “We don’t recommend it because there’s no reason,” Smith tells Mental Floss. “You don’t want [contaminated] water to splatter around the countertops.”

BRINE A TURKEY UNDER ITS SKIN

If you bought your turkey frozen, let it thaw breast-side up for four days in your refrigerator. (A good rule of thumb is one day for every four pounds of weight.) Place the bird in a pan and put it on the bottom shelf so no juices leak on to other shelves or into food.

Once it’s thawed, you can consider an additional step, and one that might make for a juicier bird. Rather than brine the entire turkey—which allows it to soak up saltwater to retain more moisture during cooking—you can opt to moisten the meat with a 1:1 salt and sugar mixture under the skin.

“Turkeys are so darn big that brining it is not something you can do conveniently in a fridge,” Crosby tells Mental Floss. “If you want to add salt to a turkey, the general recommendation is to salt it under the skin.” Crosby advises to use the salt and sugar blend anywhere meat is prone to drying out, like the breast. Let it rest in the fridge for 24 hours, uncovered. (That’s one day in addition to thawing. But check to make sure your turkey didn’t already come pre-brined.)

This accomplishes a few things. By adding salt to the meat, you’re going to let the meat retain more moisture than it would normally. (Cooking effectively squeezes water from muscle tissue, wringing the bird of its natural moisture.) By leaving it uncovered in the fridge, you’re letting the skin get a little dry. That, Crosby says, can encourage the Maillard reaction, a chemical response to heat in excess of 300 degrees that transforms amino acids and sugar, resulting in a tasty brown skin.

Once your bird is ready for roasting, Smith advises you to place the bird on a flat, shallow pan with a rack that raises it 2 or 3 inches. “The rack lets airflow get around the bottom,” she says. If you don’t have a flat rack, you can use carrots, celery, or even rolled tin foil to give the turkey a little boost off the pan.

COOK TURKEY TO A SAFE TEMPERATURE

Sliced turkey is served on a plate
iStock.com/cobraphoto

A 12- to 14-pound turkey will need to roast for roughly 3 hours at 350°F in order to cook thoroughly. But you’ll want to be sure by using a food thermometer. Both Smith and Crosby caution against trusting the disposable pop-up thermometers that come pre-inserted in some turkeys. Invest in a good oven-safe meat thermometer and plunge it right into the deepest space between the drumstick and thigh and get it to a safe 175 to 180 degrees. (The USDA's Food Safety and Inspection Service recommends heating it to no less than 165 degrees.) “By that point, the breast will be over 180 degrees,” Crosby says. If you’ve stuffed the turkey—and roughly half of people do, according to Butterball research—make sure it’s cooked to a temperature of at least 165 degrees.

Once your bird is done, let it sit out for 35 to 45 minutes. The turkey will retain enough heat that it won’t get cold (don't cover it with tin foil, because the crispy skin will get soggy). Instead, a cooling-off period allows the muscle fibers to reabsorb juices and the salt and sugar to bring out more of the flavor.

REHEAT LEFTOVER TURKEY SLOWLY

When it’s time to put the leftovers away, be sure to keep slicing. Individual portions will cool down more quickly than if you shoved the entire bird into the fridge. Eat them within two or three days. If you want to keep it from drying out during reheating, Crosby suggests putting the meat into a covered baking dish with some vegetables, potatoes, or gravy and using the oven on low heat or a saucepan on the stovetop. “You’ll retain more moisture the slower you reheat it,” he says.

Roasting isn’t the only approach, as some of your friends or family members may attest. In addition to the brutal triumph of spatchcocking, some people opt to deep-fry turkeys, grill them, or slice them up into pieces prior to cooking. There’s no wrong way, but roasting will give you the most predictable results.

“Roasting is Butterball’s preferred method,” Smith says. “It consistently turns out a tender, juicy turkey.” Or, as Ben Franklin would say, a much more respectable bird.

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