Hosting Thanksgiving is not for the weak. There are so many logistics involved—creating the guest list, setting the menu, taking into account dietary restrictions, grocery shopping, prepping and cooking, setting the table… the list can go on and on.
Even though there is so much to do, there is one thing you should do to make the day go smoother: Keep things simple. And simple doesn’t mean not special.
“Thanksgiving is about enjoying time with the people that you care about, not creating a perfect meal,” says Executive Chef Andrew Cooper of La Quinta Resort & Club. “Simplify where you can, and savor the moment.”
We asked professional chefs for their tips on how to simplify and streamline the big event so that you can both host and also actually enjoy the day. See what they had to say below.
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1. Keep the Menu Simple
Many people tend to go overboard and plan on too many dishes at Thanksgiving, which can be overwhelming. Peleg Miron, executive chef at Waldorf Astoria Beverly Hills, says pick your favorite three to four dishes and skip the rest.
Stick to the crowd-pleasers, Chef Lenny Kaholo Ushidate at Prince Waikiki, suggests: “I like to focus on doing fewer things really well. I pick a handful of dishes I know everyone loves and skip the rest. “
If you want a specific formula, try this one: “I break down my Thanksgiving menu to two protein dishes, two starches, two sides, and two sauces,” says Executive Chef Colin Sato, of restaurant Mugen at ESPACIO The Jewel of Waikiki.
2. Know Your Cooking Abilities
Now is not the time to audition for Top Chef. “Definitely know your comfort level and try to stick with dishes you are familiar with and recipes that are foolproof,” says Ritchard Cariaga, executive chef at Ka’ana Kitchen at Andaz Maui at Wailea Resort.
3. Write Everything Out
“I like to write out a menu, shopping list, and prep list,” says Shaun Acosta, executive chef at MKT Restaurant & Bar at Four Seasons Hotel San Francisco. “Writing out a menu gives you an opportunity to map out your prep and see if you have missed anything. We all forget things and a shopping list will hopefully reduce the chances for last-minute runs to the store. A prep list is also an important one. A list allows you to plan what items can be done ahead of time and what needs to be done the day of. It also feels good to cross things of your list!”
Christopher McLean, executive chef and beverage director at The Wigwam, also adds special notes for food items on his lists. “Food items should be noted as to when to thaw them, cook them, if making in advance, as well as when to put them in the oven to reheat on the day of,” he says. “This is very helpful as there is usually limited oven space at home. Gather all recipes in advance as well to save time in the kitchen and spend more time cooking than looking.”
Creating a timeline of when to prep and cook each dish, whether it needs to be placed in the oven or not, will help you manage your time in the kitchen wisely.
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4. Prep, Prep, Prep
“If I can brine the turkey in advance, or debone it to make a roulade, I’ll do that a day or two beforehand,” says Cooper. “That way, I can just sous vide the turkey the day of and avoid getting up at the crack of dawn on Thanksgiving morning. The biggest challenge is often the lack of counter and oven space on Thanksgiving Day. By prepping ahead and using disposable containers, I can simply reheat dishes or finish them with garnishes when it’s time to serve. Sometimes I even serve right from those containers, or quickly transfer them to serving dishes, whatever makes it easier in the moment. I always prepare desserts ahead so the pies have time to set and the house is filled with sweet fall aromas by the time guests arrive.”
Kevin Rossi, culinary director of The Post and West End Tavern, says that once people show up it can get distracting quickly, so try to prep the casseroles, roasted vegetable dishes, and all the slicing and dicing ahead of time—that way you can focus on the final touches like finishing the turkey, mashed potatoes, and gravy when they arrive.
5. Strategize Grocery Shopping
Grocery shopping during Thanksgiving can be really hectic, so it’s helpful to create a game plan. Executive Chef Hany Ali at Europa Village recommends creating a master grocery list and purchasing non-perishables and frozen items in advance, and then buying the fresh produce and dairy the week of.
It also helps to plan out when and where to shop. Mid-week or early mornings are ideal since that’s when stores are fully stocked and crowds are minimal, says Daphane DeLone, pastry chef at Connie & Ted’s.
“I also recommend mapping out your grocery route and trying to hit the busiest or most popular stores first, then shop a few days in advance to avoid the last-minute rush,” says Executive Chef Wenceslao Zavala of Omni Hotel San Diego.
And don’t forget to check your pantry inventory before you leave, adds Executive Chef Joe Cook of FIG Restaurant at Fairmont Miramar Hotel & Bungalows. That way, you’ll be saving time and money.
6. Get Everyone Involved
It doesn’t have to be a solo effort, and asking people to help can be a fun bonding experience. “Enlist your family to help prepare the meal. I find cooking to be a true joy, and love for my whole family to be enjoying time together in the kitchen, each working on their favorite festive dish,” says Executive Chef Marcus Stewart of Shore Lodge.
Head Chef Daniel Pfeifer-Kotz of Lemon Grove at The Aster says a sous chef or shopping buddy to help divide and conquer will save time, keep things organized, and makes everything more fun.
You can even ask your guests to bring something, like sides or desserts, suggests Ben Martinek, culinary director of Pendry Newport Beach. It will make the day feel more like a collaborative celebration.
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7. Try Different Cooking Methods
The sous vide technique can make prep and cook time faster. “For me personally, I like to sous vide the turkey breast,” says Allan Alquisalas Jr., chef de cuisine of Ka’ana Kitchen at Andaz Maui at Wailea Resort. “I realize this may not be practical in most homes, but I feel it’s the best way to get an evenly cooked product.”
You can also slow-smoke or roast the turkey on a grill or smoker. “Traditionally, the bird goes in the oven, which means you lose oven space for all of your other dishes,” says Executive Chef Emily Brubaker of Omni La Costa Resort & Spa. “If you are able to get that bird onto a grill or smoker you have all the space in the kitchen for everything else.”
8. Prioritize Oven Space
Figuring out what can fit in the oven can seem like working on a jigsaw puzzle. Chris Knouse, executive chef at Castle Hot Springs, recommends preparing casseroles and side dishes in advance so you can focus on the turkey. Once it’s resting then you can reheat the other dishes.
9. Use Every Part of the Ingredient
“Sustainability plays a big role, using every part of the vegetable, turning leftover bread into stuffing, composting what’s left,” says Chef Partner Massimo Falsini of Caruso’s. “Reducing waste is not only responsible, but it also makes cleanup and planning so much easier.”
10. Stock Up on Sheet Trays
“Sheet trays are a cook’s best friend,” says Yulissa Acosta, chef de cuisine of Hearth ‘61 at Mountain Shadows Resort Scottsdale. “It’s a different approach to ‘one pot meals.’ You can roast all of your side veggies on one tray and bake your stuffing on another at the right temperature. There are less pots and pans in need of washing and your Thanksgiving sides are still going to be delicious.”
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11. Use Foil Pans with Lids
“After cooking all day, the last thing you want to do is clean the dishes, so I recommend buying foil pans with lids, which can be used to save leftovers,” advises Executive Chef Andrew Newberg of Arizona Biltmore.
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12. Keep Decor Minimal
Don’t feel like you need to overdo it on the tablescape—a few candles, bud vases, or a nice arrangement will do.
Or lean into fall with mini pumpkins! “A fun, quick table-setting hack is miniature pumpkins—they’re adorable, inexpensive, and could be utilized later for making soup, grilled cheese, and pumpkin soup,” says Ian Ward, creative director/general manager of Ponyboy at The Pearl Hotel.
13. Set the Table in Advance
“Set your table in advance and lay out all your silverware, platters, and serving utensils ahead of time to ensure everything is ready and accounted for,” says Joseph L. Paire III, executive chef at Claremont Resort & Club. If you do it earlier in the day or even the night before you won’t be scrambling last minute when guests arrive or are already there.
14. Keep Guests Occupied
“I make sure guests have plenty of snacks or small bites to enjoy with cocktails,” says Knouse. “It keeps everyone happy and out of the kitchen while I’m finishing up. Keeping your guests occupied helps the day run more smoothly.”
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