Holiday Prep Tips from Local Experts

Does the thought of hosting a holiday meal, with all the menu planning, grocery shopping, kitchen prep work and cooking, make you want to turn the calendar to January 2? First, take a deep breath and exhale all that dread. While we can't guarantee a completely stress-free season, these culinary tips from local professionals might make your time in the kitchen less traumatic. We might also suggest you have a bottle of your favorite seasonal spirits at the ready, just in case of an emergency.

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Always do a test run on any new recipe before the big celebration. That way you can work out any kinks that may arise.

Before cooking your turkey, rub butter and herbs (chopped thyme, sage or rosemary) under the skin of the breasts, inside the bird and between legs and wings. Your turkey will come out juicy, with a crispy and well-browned skin.

Chef Kerri Rogers

Get as much done before the holiday as possible. Those casseroles that make their way to your table? They’ll hold in the fridge overnight! Put together all the ingredients for your favorite mac-n-cheese ahead of time, then pop it in the oven on the big day for an easy time-saver.

Chef Miles Burnett, Head Chef, Crane Ramen

Blanch green vegetables early and warm them up just before serving when needed. Roasted vegetables can be prepared in advance and then let to rest at room temperature (covered) for up to two hours. Reheat just prior to serving.

Most cheeses taste better at room temperature. An hour or two before your guests arrive, build a cheese board with a variety of cheeses, nuts, dried fruits, etc. Loosely cover with clean, lint-free kitchen towel. Place perishables (such as hummus or fish spreads and dairy-based dips, etc.) in the refrigerator in the dishes you plan on serving them in. Put out immediately before serving.

Chef Tom Gray, Executive Chef/Owner, Prati Italia, Town Hall

For the holidays, I always prepare my sides a few days in advance, cover them with aluminum foil and use a Sharpie to write the cook time and temperature needed to reheat it. That way I can focus on making a last-minute sauce for my dinner.

Try this easy champagne cream sauce for any seafood dish.
Combine 2 cups heavy cream and 2 cups champagne in a medium saucepan. Cook at a medium heat, but do not boil. Add 1 teaspoon cayenne pepper and 1 teaspoon white pepper and stir. Melt 2 tablespoons butter in a separate small pan and add 2 tablespoons flour. Stir until the raw flour smell is cooked out. Whisk into the cream-champagne mixture to slightly thicken.

Chef Garrett Ley, The Fish Co.

Have ready-to-serve portions of ice cream prepared before the party begins. Put a container of ice cream in the refrigerator, then freeze a baking tray lined with parchment or plastic wrap. When the ice cream is softened just a bit in the fridge, scoop it onto the frozen tray. Use a nice round ice cream scoop and work quickly. Garnish the ice cream with sprinkles or chocolate topping and refreeze. When you are ready to serve it, use a Ziploc bag over your hand to grab the ice cream from the tray.

Chef Nancy Slatsky, Jax Cooking Studio

Try dry brining your turkey by coating it generously with salt and seasonings two days before the big feast – a much easier alternative to wet brining.

Cut down prep time and avoid the hassle of peeling garlic by microwaving the cloves for 20 seconds. The heat causes the peel to come right off.

Jacques Klempf, Owner, Cowford Chophouse

Set yourself up for success with the right tools and craft cocktail basics – a mixing glass, strainer, shaker tin, muddler, peeler, bar spoon, and hand juicer. These don’t have to be top of the line, just enough to get you started on the right foot.

Stock your liquor cabinet with the right spirits. Have some basic add-ins on hand, such as sweet and dry vermouth, triple sec, Campari or Aperol, and some bitters. These basics allow you to make a variety of drinks that your guests are guaranteed to enjoy.

Chris Allison, Bar Manager, Cowford Chophouse

If the gathering is beginning to feel overwhelming, then outsource some aspect of it. Hire a caterer or order a larger quantity of a dish from your favorite restaurant.

Above all, have fun. Gatherings of any sort are about the element of enjoyment. If the host is having fun, then everyone is having fun. Planning ahead with written notes could assist in doing that. For personal parties, I like a handwritten journal. It makes it more meaningful and I can refer back to it in the future.

Chef Rosaria Cammarata