From Sweet Tea Brines to Perfect Wines: Chef-Approved Thanksgiving Tips

Thanksgiving is right around the corner. Whether you’re a newer chef (like me), a side dish sidekick, or a seasoned hosting pro heading into Turkey Day with confidence that only comes with time, there’s always room for new and improved techniques. 

From maximizing oven space to giving this year’s bird a sweet, Southern twist (yes, we’re talking tea), check out these Turkey Day tips from chefs around the region. 

For Chef Wil Drake, founder of Hero Doughnuts, Thanksgiving is all about smart prep work. Growing up with just one oven, he learned to maximize time and space while still cranking out an excellent meal. His advice? Get as much done ahead of time as possible.

Chef Wil recommends making cold items like cranberry relish and potato salad about two days before Thanksgiving, which, he says, actually makes them taste better since the flavors have time to meld. 

For hot dishes, Wil suggests baking everything the day before—squash casserole, sweet potato casserole, cornbread pudding, green bean casserole, pies, you name it. Let them cool, then store them in the fridge (except for pecan pie, chef Wil says that one can stay out at room temp).

“On Thanksgiving day, remove the ‘hot sides’ from the fridge and leave them out at room temp for a couple of hours,” chef Wil adds. “During this time prepare your turkey to be cooked. When the turkey is finished cooking, remove it from oven, tent it with foil, and let it rest for at least 30 minutes before carving. While the turkey rests, cover your hot sides with foil and re-heat in a 350-degree oven for around 30 to 45 minutes, or until heated through”

He adds: “That’s how we do it.”

If you’re tired of dry turkey, chef de cuisine Emma Glasrud from Nashville’s Carne Mare has a game-changing trick. Instead of roasting the whole bird, chef Emma prefers to slow-braise the thighs and legs. 

She recommends braising them the day before, then using the braising liquid for a rich, flavorful gravy. But there’s one more secret: add a splash of espresso to your gravy, which offers an unexpected depth and nuttiness that balances all those rich Thanksgiving flavors.

This tip not only saves time on the big day, but also guarantees incredibly tender turkey with an unexpected twist. 

When it comes to Thanksgiving turkey, Virgin Nashville chef Adam Terhune knows how to put a Southern spin on things. His secret ingredient? Sweet tea.

This unexpected addition to the turkey brine infuses the bird with a subtle sweetness that beautifully complements traditional savory flavors. Plus, sweet tea helps create a perfectly crispy, caramelized skin, and the tannins in the tea help tenderize the meat. 

This sweet tea-brined turkey is best paired with classic Southern sides like mac and cheese, cornbread stuffing, and cranberry sauce (don’t worry, the canned stuff is welcome around here). 

Great food deserves great wine, and Mark Patykewich, sommelier at The Katharine Brasserie and Bar in Winston-Salem, North Carolina, has you covered. His pick? Beaujolais, a festive wine from France that’s perfect for Turkey Day. These wines are released on the third Thursday of every November, so Thanksgiving usually marks one of the earliest dates you can consume it following fermentation.

Having just returned from the Beaujolais region myself, this is what will be around my table, too. Mark prefers to pour a lighter bodied red for Thanksgiving, like the Cru Beaojolais, Fleurie. This, he says, pairs beautifully with turkey, but also has enough of a backbone to stand up to all of the sides and accompaniments. 

If you aren’t a fan of Beaujolais, Mark recommends trying a Pinot Noir from the Pacific Northwest – it’s light enough for turkey but still has that beautiful red-fruit flavor. 

One thing about Thanksgiving: the leftovers are just as good as the main event. While you can simply reheat a plate from the day before as-is, many folks prefer to get creative with their leftovers (see chef Jonathan Ferguson’s labor-of-love gumbo). 

The Bower New Orleans chef Marcus Woodham has a brilliant idea for a post-holiday brunch: Turkey & Waffles.

“Leftover turkey & cranberry sauce? No problem,” chef Woodham says. “You’ve got the makings for elevated Turkey & Waffles. Just buy your favorite waffle mix and add orange zest and rosemary. Then simmer your turkey in gravy until it shreds apart, make an emulsion with your leftover cranberry sauce, Dijon and some other ingredients and voila! You can even add a fried egg to it for a heartier breakfast.”

This Thanksgiving, take a cue from these chefs and add some new flavors to your holiday traditions. Whether you’re prepping in advance, trying out a sweet tea brine, or turning leftovers into something spectacular, these tips will help you pull off a stress-free, unforgettable meal. 

Happy Thanksgiving, and happy cooking!