Hey chefs,

It’s time. The Super Bowl of the culinary world: Thanksgiving. The season is officially upon us, and with it comes the glorious chaos of timers beeping, ovens roaring, and every square inch of counter space occupied. But with the right strategy (and a few culinary-school secrets), you can turn that chaos into actual magic.

Below are some of the most important Thanksgiving tips and tricks I learned in culinary school—practical, foolproof techniques chefs rely on during the busiest service of the year. These habits will set you up for a calm, confident, outrageously delicious Thanksgiving feast.

Let’s get cooking…

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1. Start With a Game Plan (Chefs Don’t Wing It!)

In a professional kitchen, mise en place isn’t just a suggestion—it’s survival. Treat Thanksgiving the same way.

Map out every dish. Write down prep steps. Decide which items can be made days ahead (spoiler: a lot of them). A written game plan transforms the day from frantic to seamless.

Pro tip: Assign oven times and temperatures. You’d be shocked how many dishes can bake at 350°F if needed.

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2. Season Earlier Than You Think

Salt isn’t magic unless it has time to do its job.

Brine your turkey 24–48 hours in advance. Salt your vegetables early. Even stuffing tastes better when the aromatics are seasoned as they cook—not as an afterthought. Seasoning in layers is the difference between “good” and “who made THIS?”

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3. Build Flavor, Don’t Chase It

Culinary school teaches you this fast: there’s no shortcut to layered flavor.

Brown your mirepoix for stuffing. Toast your spices for sweet potatoes and pies. Deglaze the turkey pan for a gravy so good people will talk about it until Easter.

Those little steps? They turn basic dishes into restaurant-caliber ones.

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4. Make Stock Like a Chef

You know what chefs don’t do? Wait until the turkey is done to make gravy.

Make a flavorful turkey or chicken stock in advance. Use roasted wings or drumettes for extra depth. Come Thanksgiving Day, you already have a golden, gelatin-rich base for gravy, stuffing, and basting.

This is one of the biggest stress-savers of the entire holiday.

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5. Respect the Resting Time

In culinary school, if you cut into meat before it rests, you get the look—every chef knows the one.

Your turkey needs at least 30–45 minutes to rest.

Your roast needs it.

Even your pies benefit from cooling fully so they slice beautifully.

Use that time to heat rolls, finish sides, or sneak a forkful of stuffing.

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6. Outsmart the Oven Bottleneck

Everyone hits the same problem: one oven, ten dishes.

But here’s the secret—a lot of Thanksgiving food doesn’t need the oven at the last minute.

Mashed potatoes hold beautifully in a slow cooker.

Stuffing reheats like a dream.

Sweet potatoes can sit at room temp for hours.

Rolls reheat in minutes.

And gravy? Keep it hot on the stovetop.

Build a menu that goes with your equipment—not against it.

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7. Texture Is the Hidden Hero of Thanksgiving

The best Thanksgiving spreads balance soft, creamy, crunchy, juicy, crispy, and tender.

Add fresh herbs last-minute for brightness.

Add roasted nuts or fried onions for crunch.

Finish vegetables with lemon to cut richness.

Use flaky sea salt on top of everything (seriously—everything).

Thanksgiving is rich by nature, so build contrast intentionally.

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8. Don’t Apologize for Using Shortcuts

Culinary school teaches technique, not snobbery.

If buying pie crust saves your sanity, buy it.

If your gravy breaks and you secretly fix it with a packet… chef’s kiss, I support it.

Thanksgiving is about being together around the table—not proving a point.

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9. Taste Constantly (The Real Secret of Chefs)

At school, we taste so often that it becomes automatic.

Home cooks? Not so much.

Taste your mashed potatoes before they hit the bowl. Taste your green beans. Taste your gravy three times. Taste your stuffing at each stage.

This is how chefs guarantee every dish is balanced and seasoned.

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10. Remember: You’re Creating a Memory, Not a Michelin Meal

Your table doesn’t need to look like a magazine.

Your gravy doesn’t need to be “perfect.”

If someone goes back for seconds, you’ve already won.

Thanksgiving should be joyful—a celebration, not a competition.

And honestly? A little chaos is part of the charm.

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In the End…

Thanksgiving isn’t about flawless plating or hyper-perfect execution—it’s about feeding the people you love with confidence, intention, and a whole lot of heart. If you lean into good prep, trust your palate, and let the small moments of chaos become part of the memory, you’ll create a meal that feels just as magical as it tastes.

You’ve got this, chef.

Happy cooking, and happy Thanksgiving!