You might feel the need to go all out on Thanksgiving, and for good reason—it’s a festive time to gather with your loved ones, eat a lot of food, and indulge in some wine and desserts. But trust us, you really don’t have to go overboard in order to have a good time. In fact, the more intricate and elaborate you make the big day, the more stressful it will be as a host. And who wants to spend the whole day stressing and not enjoying yourself?
We asked professional chefs for the common things that people overcomplicate on Thanksgiving so you can avoid them and host with ease this year. See what not to do below.
Thomas J. Story
Overthinking the Turkey
“People tend to overthink the turkey—just get a good thermometer and relax. You can also switch it up with other main courses like duck, turkey breast, braised turkey wings, or a honey-baked ham.” —Joseph L. Paire III, executive chef, Claremont Resort & Club
Courtesy of Amazona
Making Too Many Dishes
“Many people try to do too much. Focus on one showstopping dish and a few well-executed sides. Simplicity goes a long way.”—Jeffry Chen, executive chef, San Laurel
“Instead, simplify the menu and focus on balance: something roasted, something fresh, and something indulgent. You don’t need five pies, one beautiful, seasonal dessert, like a spiced pumpkin tart or pear cobbler with mesquite crumble, tells a complete story and feels special.” —Matias Caceres, executive chef, Enchantment
Being Too Adventurous or Trendy
“It’s always fun and exciting to try new things, but if you haven’t prepared for it then things can get pretty stressful. Stick with what you are comfortable with and put your best effort into it. Aim for something that comes from your heart without having to be too extravagant.” —Allan Alquisalas Jr., chef de cuisine of Ka’ana Kitchen at Andaz Maui at Wailea Resort
“The biggest mistake is trying something completely new or overly trendy, like brining, deep-frying, or smoking a turkey, without a test run first. If you want to experiment, practice a couple of weeks ahead so you have time to refine it.” —Chris Knouse, executive chef, Castle Hot Springs
Iain Bagwell
Trying to Make Everything from Scratch
“I think people overcomplicate Thanksgiving by trying to make everything from scratch. Some things like pies, rolls, cranberry sauce, and appetizers are fine to buy if it’s not your forte. There’s no shame in saving time on niche items so you can focus on what you do best.” —Emily Brubaker, executive chef, Omni La Costa Resort & Spa
Not Planning Ahead
“We tend to hyper fixate on making our Thanksgiving dinner perfect, but paying attention to the details on the cooking techniques and ingredients is what helps make it easier throughout the prep. Pre-planning and lists make a huge difference on grocery shopping so you’re not buying anything extra or becoming too ambitious with all the dishes you want to prepare. That could make for a stressful situation back at home. Less is more.” —Yulissa Acosta, chef de cuisine, Hearth ‘61 at Mountain Shadows Resort Scottsdale
Stressing Over a Strict Timeline
“Traffic, unexpected delays or simply guests enjoying a good visit will likely shift the dinner time. Trust that the food will be ready when it’s ready and don’t get stuck on a set hour. The true purpose of the holiday is to simply enjoy the time with your family and loved ones.” —Shaun Acosta, executive chef, MKT Restaurant & Bar at Four Seasons Hotel San Francisco
Trying Too Hard
“People try too hard to impress. Thanksgiving isn’t a competition; it’s about good food and even better company. Keep things simple, enjoy the moment and maybe skip deep-frying your turkey while you’re at it.” —Stephen Greer, executive chef, The Rally Hotel, The Original, and Call Me Pearl
Not Thinking About Oven Space
“People often underestimate their oven space and end up juggling dishes that all need to bake at once. Before you start, take note of what can realistically fit in your oven and plan accordingly. Some dishes can be cooked on the stovetop or prepared ahead of time.” —Joe Cook, executive chef, FIG Restaurant at Fairmont Miramar Hotel & Bungalows
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Overthinking Presentation
“Keep your table setting simple: neutral linens, candles, maybe a bowl of seasonal fruit or herbs for color. The goal is to enjoy the day, not stress over every single detail.” —Wenceslao Zavala, executive chef, Omni Hotel San Diego
Doing It All Solo
“People often try to do it all themselves. Instead, take a cue from a restaurant kitchen—divide and conquer! Ask guests to bring their favorite dish so everyone contributes something special. This brings a variety of flavors to your spread and alleviates some pressure on whoever is hosting.” —Larry Greenwood, executive chef, The Garland
Overthinking Cocktails
“People tend to overthink timing and cocktails. My rule? Make a big batch of something festive like a traditional Fish House Punch. When guests have a delicious drink in hand, they’re instantly relaxed and much more forgiving if dinner’s running behind. Also, check your oven temperature with a thermometer before you start. It’s the simplest way to avoid a dry turkey or underdone sides.” —Ian Ward, creative director/general manager, Ponyboy at The Pearl Hotel
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