Thanksgiving can test even the most seasoned home cook, but a few professional habits go a long way. Made In’s chefs shared how they handle the day—from choosing the right turkey to timing the meal and bringing crowd-pleasing dishes. Think of this as your behind-the-scenes guide to a chef-level Thanksgiving, no restaurant experience required.
Turkey Tips
When it comes to the main event, every chef has a method. From spatchcocking and brining to breaking the bird down piece by piece, these pros reveal how they guarantee juicy meat, crisp skin, and full flavor—no matter your technique.
“I find dry brining gets the skin crispier, and we all know when skin is delicious, that's the best part!”
“I spatchcock for more even, faster roasting. Plus it's easier to import more flavor by opening the body.”
“The Stainless Clad Roasting Pan holds not only the herbs and veggies, but also a bit of liquid in the bottom to help maintain moisture and basing while cooking.”
-Brooke Williamson, Playa Provisions
“I think the best way to prep a turkey is to break it down and remove the breasts and leg/thigh quarters. This allows the cook to take the breast to a lower desired doneness (165F) and the leg quarters to a higher desired doneness (185F) since the connective tissue in the legs needs to break down more and they have more fat to keep them juicy. Breaking your bird down also lets the cook use the backbone and wings to make a proper stock for gravy, not to mention the actual cooking time of the meat is much shorter.”
-Evan LeRoy, LeRoy & Lewis
"You have to brine! I like an overnight brine with salt and brown sugar, plus all the usual herbs and garlic. It’s a mild recipe that allows for an 18-pound turkey to go overnight.""I prefer spatchcocking the turkey and cooking it on a grill or smoker. Must be the South in me, but the cook is so even and the meat is so much juicier this way."
-Mark Bolchoz, Cane Pazzo
“First and foremost, when possible, buy local and fresh turkeys. Typically, you can go to your local farmers market and order from local ranches/farmers. Check any local grocery stores; they too may have a connection to a fresh local turkey. If you cannot buy a fresh turkey, make sure you get your turkey in time to brine and air dry it. This way, you’ll have the maximum flavor and juiciness while keeping nice crispy skin. I prefer a simple over roast with aromatics and butter, leaving great drippings for a flavorful gravy.”
-Philip Speer, Comedor
“I actually love to make turkey leg confit borrowing a recipe from David Lebovitz. It is easy to make, and you can make it way ahead of time.”
-Jam Sanitchat, Thai Fresh, Gatti
How to Level Up Your Menu
The sides and extras are where chefs really play. Whether it’s bright herbs, layers of texture, or unexpected cultural twists, these ideas will help your Thanksgiving table feel fresh without losing the classics that make it comforting.
“(For mac and cheese), I love to go crazy and make several different types, from adding bacon to shrimp & broccoli, the sky’s the limit.”
-Tavel Bristol-Joseph, Emmer & Rye Group
“Grill your green beans, chill them down, and serve with Meyer lemon tahini, herbs, and nigella seeds — a simple way to turn a traditional side dish into something fresh and special with a Callie twist.”
-Travis Swikard, Callie, Fleurette
“Simple ways to level up a side dish or dessert: honestly, putting it in a nice vessel or plate (um hello, just grab your Made In Serving Platter) but I also love layers- for example, sauteed green beans but with a fried garlic bread crumb top for that texture and extra flavor or individual desserts in cups (chocolate mousse with whipped creme fraiche). When things are smaller they just feel cuter.”
-Amanda Rockman, Rockman Coffee + Bakeshop
“I love paying homage to my culture by adding dashes of latin ingredients to the holiday staples and choosing this dish to take to a get-together. Think of a cranberry chutney with chile piquín and roasted carrots with salsa macha and crema.”
-Melissa Alvear, Mercado Sin Nombre
“Having grown up in Puerto Rico, I like to offer a touch of the island to the Thanksgiving table. Pernil is a dish that involves slow roasted and marinated pork shoulder, typically a dish reserved for the Christmas holiday, it is so good that it makes its way alongside the Thanksgiving table as well. Pernil adds crispy bits and tender chunks of pork that when mixed with traditional sides, creates a new memory to the festive holiday. The true question, do you prefer turkey or pork?
-Daniel Faccio, Mercado Sin Nombre
“I like to make sure every meal includes the five key flavor elements — spicy, salty, sweet, sour, and bitter. When those flavors are balanced, the whole menu feels more complete and satisfying.”
“A quick stir-fry approach with garlic, chiles, or herbs can transform any veggie dish into something vibrant and flavorful. I also like a hefty salad with lots of texture, combining both cooked and fresh components.”
-Jam Sanitchat, Thai Fresh, Gatti
“When I plan a menu, I think about texture, brightness, and temperature just as much as flavor. A table feels more dynamic when there’s contrast — something rich next to something crisp or citrusy or a cool salad beside a hot, aromatic dish. At Siti, we play with Southeast-Asian layers of sweet, spicy, and tangy, so for Thanksgiving, I might glaze a roast turkey with tamarind or drizzle sambal butter over vegetables.”
“Sides are where you can have fun. Take something familiar and give it an unexpected accent — roasted carrots with coconut-lime dressing, green beans tossed in a chili-lemongrass vinaigrette, or mashed potatoes brightened with a little ginger and kaffir lime. I always finish with texture, like crispy shallots, toasted nuts, or something fried. That last bite of crunch makes all the difference.”
-Laila Bazahm, Siti, El Raval
“Fresh herbs are the easiest and most cost-effective to liven up with a side. Fresh parsley, tarragon, and chives are delicious additions to fall dishes. I also love to use marigold leaves for a pop of color and flavor. Don’t be afraid to save your celery leaves/greens for a hit of flavor.”
“When it comes to menu planning, I like to crowd source! Get an idea of what people want and like and start to plan a menu around that.”
-Philip Speer, Comedor
“In my opinion, keeping it simple and focusing on using high quality products/ingredients is the best way to go about it when it comes to side dishes. For example, roast some high quality squash and finish it with citrus, olive oil, and some finishing salt. Or serve a big salad with a ton of fresh herbs, an interesting vinegar, and olive oil. The fewer ingredients the better!”
-Jeremy Salamon, Agi’s Counter, Pitt’s
How to Avoid Overwhelm
Even professionals admit that Thanksgiving can get chaotic. Their secret? Planning like a pro and prepping ahead. Here’s how they keep calm, stay organized, and still manage to enjoy the meal.
“Write down the menu, then find your recipes, make a grocery list and section out time to get the food. But not the day before folks! Some items you can freeze (like pie dough shaped in the pan) or make ahead of time and keep in the fridge and bake off fresh day-of.”
-Amanda Rockman, Rockman Coffee + Bakeshop
“Something I swear by is thinking about the ‘exit strategy’ in advance, which basically refers to the steps from the oven/stove to the table. For example, what utensils and servingware will you need when the turkey is done cooking to move, carve, and finally, serve it. If those steps are thought through and planned out ahead of time, you'll be in a better position when the dishes are done cooking and guests are ready to eat.”
-Jeremy Salamon, Agi’s Counter, Pitt’s
“If you are using recipes, make sure to read through every direction and ingredient list. Make a list and recheck the list against anything you may have in your kitchen. Physically look and don’t try to go off memory.”
“Knock all your shopping out in one day, and try not to go back to the store! This begins to get very overwhelming.”
“Make lists and follow them! Break your prep up hour by hour. Clean and organize your kitchen as you go. A lot of the overwhelming feelings often come from clutter and having less room than you’re used to. Plan for this.”
-Philip Speer, Comedor
“I try to do as much as I can ahead of time. I pick dishes that can be prepped or fully cooked in advance, so all I need to do on the day is reheat. There are plenty of great dishes that taste even better the next day.”
-Jam Sanitchat, Thai Fresh, Gatti
How to Be the Best Guest
If you’re not hosting, you still have a role to play. From what to bring (hint: bubbles are always welcome) to how to show up with something meaningful, these chefs share how they make a great impression—without taking over the kitchen.
“If you're showing up to a Thanksgiving party I think the best thing to bring is a bottle of champagne. It screams festive and is both a warm and appreciative gesture for the host. I love the Champagnes of Marie Courtin and Francoise Bedel, that are pure, rich, and complex.”
“If you're looking to find something to pair with the turkey and its sides, the conventional idea has been Beaujolais, but I've been drawn to Grenache in recent months, both for its expressive fruit, crack of spice, and its lithe texture. A Tribute to Grace makes some of my favorite versions of Grenache in the US, but if you feel like a splurge, Théo Dancer's Aragón in a magnum will show you're seriously interested in turning dinner into a party.”
“The non-alcoholic world is full of fabulous options. My favorite, at the moment, is everything the folks at Muri in Copenhagen are making. You can't go wrong with their Passing Clouds, which is dry, aromatic and floral, and spiked with gooseberry, woodruff and quince.”
-Arjav Ezekiel, Birdie’s
“(Carribean) ambrosia is such a great dish to bring for dessert. As a guest, it’s easy to put together and is best when it’s made ahead of time.”
-Tavel-Bristol Joseph, Emmer & Rye Group
"If I’ve been let off the hook for making a side, I try to bring some large-format wine for Thanksgiving. Some good Lambrusco magnums or an easy-drinking chillable jeroboam (huge) bottle are always crowd-pleasers and just feel like a good time for the holidays."
-Mark Bolchoz, Cane Pazzo
“I like to bring a cocktail. I actually have an entire cooler that I pack up for either a martini bar — different gin and vodka, vermouth, dirty or not. I have the options and the tools to make a perfect martini. Being the party bartender is a quick way to meet everyone at the gathering.”
-Amanda Rockman, Rockman Coffee + Bakeshop
“I like to share my family’s traditions with others. If the hosts and party are amenable,
I like to bring something that my family loves to eat. My Mimi’s Sherry Onions are first
on that list.”
-Philip Speer, Comedor
“For Thanksgiving, I always love to hit up the crowd favorites such as mashed potatoes, gravy, and cranberry sauce BUT I do like to add my latin heritage to the main protein, which I prefer to cook if I am a guest in someone's home. Some of my favorite ingredients to add are achiote, masa, and the acid of limes to brighten up my main dish.”-Andres Garza, Mercado Sin Nombre
“I usually bring a pork roast with greens or a Thai-inspired “stuffing,” made with sticky rice and sausage. I also love making Brussels sprouts, sautéed simply with olive oil or butter, garlic, salt, and pepper. Don’t cook them too long. They should still have a little bite, just like Thai stir-fried vegetables.”
-Jam Sanitchat, Thai Fresh, Gatti
Every chef approaches Thanksgiving differently, but the goal is the same: great food made with care. From spatchcocked turkeys to bright, herb-packed sides, these Made In chefs prove that the right tools make all the difference. Shop Made In’s Thanksgiving Collection to make sure your kitchen is ready for the holiday’s biggest feast.
