Thanksgiving is one of my favorite times of year, but even as a professional chef, I know how quickly preparing a holiday feast can become overwhelming. My philosophy? A memorable Thanksgiving doesn't mean making everything from scratch. It's about choosing where to spend your time, getting a little help where you can, and enjoying the people around your table.
This year, I'm taking my own advice and letting the Good Eggs Kitchen handle some of the cooking. With a little planning, a few chef-approved tricks, and some delicious shortcuts, you can spend less time in the kitchen and more time celebrating.
Here are my favorite tips for making Thanksgiving a little easier and a lot more enjoyable.
1. Plan your oven space
One of the biggest Thanksgiving challenges is timing. The good news? Once your turkey comes out of the oven, it needs about 30 to 40 minutes to rest before carving. That's the perfect window to reheat your sides, warm your rolls, and put the finishing touches on dinner.
My advice: Work backward from serving time and know exactly what needs oven space and when.
2. The secret to a better turkey? Dry brining.
If there's one technique I recommend, it's dry brining. Inspired by the famous "Judy Bird" method, this simple approach delivers flavorful meat and beautifully crisp skin without the mess of a traditional wet brine.
Generously season your turkey with kosher salt and refrigerate it uncovered for 24 to 72 hours before roasting. The salt helps season the meat and retain moisture, while the uncovered rest helps dry the skin for better browning.
Just check whether your turkey has already been salted or brined before adding more salt.
3. Get ahead on the little things
A little prep early in the week makes a big difference on Thanksgiving Day.
Wash and dry your greens, chop vegetables for salads and crudités, and organize ingredients for each dish. Store everything properly in the refrigerator so it's ready when you need it.
My goal is always to have most of the chopping done before guests arrive. The less time I spend at the cutting board, the more time I get to enjoy the party.
4. Make dessert ahead, or leave it to the experts
Pies are one of the easiest things to prepare in advance. Many fruit pies can be assembled and frozen unbaked, then baked straight from the freezer with an adjusted baking time.
If you're making your own crust, I love Erin Jeanne McDowell's all-butter pie dough recipe.
And if baking isn't on your agenda this year? There's nothing wrong with bringing a beautiful artisan pie to the table.
5. Choose your shortcuts wisely
Here's something I've learned after years of cooking: You don't have to make every dish yourself to create an incredible meal.
Pick one or two dishes you genuinely enjoy preparing and let someone else take care of the rest. Whether that's chef-made sides, freshly baked rolls, or a ready-to-heat centerpiece, a few thoughtful shortcuts can make all the difference.
I'll be doing exactly that with a little help from the Good Eggs Kitchen.
A final thought
Thanksgiving should be about gathering, sharing good food, and making memories, not spending the entire day worrying about what's in the oven.
So give yourself permission to simplify, ask for help, and enjoy the celebration. After all, the best part of Thanksgiving isn't how much you cooked. It's who you get to share it with.
Happy Thanksgiving!
Chef Anne
