Looking for some advice or a bit of inspiration to help you through preparing the big Thanksgiving Day dinner this year? We asked local chefs for cooking tips and also what they’re most thankful for.

“Have a game plan that allows you to shop and cook ahead. Balance the menu with cold, room-temp, stove-top-reheat, and oven-reheat so you're not juggling at the last minute.”
- Carla Hall, chef, Alchemy by Carla Hall

"Make extra for leftovers! It's the best part of thanksgiving and a lot of times a leftover can be a whole meal. Take some leftover stuffing, layer it on the bottom of a pan, put any leftover turkey bits across, spread some cranberry relish that's left and stick in the oven for 30 minutes. Voila, delicious meatloaf type dish and it's just a combination of a lot of little things."
- Spike Mendelsohn, chef, We the Pizza/Good Stuff Eatery

“Try to get as much done the day before as you can. Your guests want to see you, and if you're chained to the kitchen it's hard to relax and enjoy.”
- Tiffany MacIsaac, executive pastry chef, Neighborhood Restaurant Group

“Plan the meal ahead of time and keep it simple; also brine the turkey, it will be much more moist.”
- Guillermo Pernot, partner and chef, Cuba Libre

“Many people don't know this, but one of the best ways to cook a turkey is in a paper bag in the oven. Check out these easy directions... Delicious!”
- Gregg Fortunato, executive chef, Buddha Bar D.C.

“Do as much as you can ahead of time. If you can smoke your turkey, do so — it frees up oven space. No later than Sunday before, write out your menu with all the steps and shopping lists involved. Figure out what you can do ahead and write a prep list for each day. For the big day, write an oven schedule and make sure you can fit all your food in the oven. Lastly, for the bird, take it out of the oven at least 30 minutes before carving so you have 45 minutes or so of free oven space after the bird comes out. This is when you can reheat all the things you did ahead.”
- Dean Gold & Kay Zimmerman, owners, Dino

“Typically my advice for any holiday involving family is to drink heavily but I think that is a given. So I will wholeheartedly recommend Thanksgiving cooks to Think Like a Chef, to coin a phrase from Tom Colicchio. And what I mean by that is, prepare as much as possible the day before so that you have more time to entertain and to prepare for the unexpected. Most thanksgiving side dishes will reheat brilliantly. Also brine your turkey and root for whoever is playing against the Cowboys.”
- Barry Koslow, executive chef, Tallula and Eatbar

“The best advice that I give is that if you want to try new things and new recipes, test them all before the big day. You run the risk of things not working and being upset with yourself like my wife, Deborah, did two years ago trying to make a new corn pudding for the first time. No one knew of her mistake because the dish didn’t make it to the table, but I spent the better part of an hour consoling her instead of doing what we’d both prefer: watch football. Seriously, like any event, menu planning is the key for successful holiday meals — after all, it’s not every day that you cook for 10-20 people. Do as much as you can ahead of time. There is nothing wrong with trying out the new dish in the middle of the week and making adjustments if needed. You will be much happier with your final presentation.”
- Steve Mannino, executive chef, Rustico

“A little bit of bacon goes a long way...”
- Nicholas Stefanelli, executive chef, Bibiana 

“My advice for anyone cooking Thanksgiving dinner is to seek out an heirloom organic turkey from a small local farm. Separate the legs from their turkeys and cook them and the breasts separately. Roast the breast until it is rosy and juicy and not any more. Confit the legs or braise them. It will yield the most interesting and best cooked turkey.”
- David Varley, executive chef, Bourbon Steak

“Don't roast the whole bird! Break it down, roast the bones, and make your gravy. Cure the legs, then braise confit style in duck fat. Take the breasts, season and sear them, then roast them on a bed of mirepoix, citrus, and herbs. Baste them with butter as they cook.”
- Bryan Moscatello, chef, Zola and Potenza

“Have a good chinois (fine strainer). It's an easy way to make sure your gravy isn't lumpy”
- Ed Witt, chef, 701

“When it comes to Thanksgiving dinner it is important to take your time while preparing all of the menu items to ensure that everything comes out well. In order for this to happen, break down your menu and have a prep list with your recipes, and a checklist so you don't forget anything. This is the technical setup. But in my heart, the most important ingredient is the involvement of as many family members as you can in the preparation of the dinner. Kitchens are the heart and soul of all homes in the world, and the more family and friends that are brought together in the preparation of a feast such as this, the better. One last point is to ensure that you get anything you can ready the night before, in order for you to have the time during Thanksgiving to take advantage of your family and friends.”
- Dave Morel, chef, Legal Sea Foods 

Thanksgiving isn’t just about the delicious food. It’s also at time to express gratitude and appreciation to what we have in our lives. Here’s what the chefs had to say…  

“I'm thankful that I will get to spend the holidays with my family instead of working.”
- Carla Hall

"Family. Always family. We're so close and it's great that we all work together (even though it gets rough at times) I'm so happy we all decided to go into business together. Also, in a very very small way I am so thankful for my Tivo machine. I get to watch everything when I get home at midnight. It's awesome."
- Spike Mendelsohn

“Besides my loving, supportive husband, I'm thankful for all the career opportunities and recognition we have been so fortunate to receive in the past year!”
- Tiffany MacIsaac

“That my family is healthy and the reviews for DC CL are wonderful.”
- Guillermo Pernot

“We had a very difficult year last year personally and professionally. We paid off a big loan that was a stone around the restaurant's neck, we did some really major stuff we never did before together, we are still in love with each other (most days), we are looking forward to bigger and better things in the year to come. So, we have a lot to be thankful for.”
- Dean Gold & Kay Zimmerman

“This year I'm most thankful for my daughter Josephine. She was born two months premature and spent six weeks in the NICU. She fought off an infection, had a blood transfusion, and overcame a generally difficult introduction to the world. She is home now and doing great.”
- Barry Koslow

“This year and every year, it is always the same thing, friends and family. This is the third year that I along with a part of our family joining us from New York will gather with friends in Falls Church. Having traditions and making new ones is part of the holiday season that I enjoy and that I look forward to doing year after year.”
- Steve Mannino

“Everything and everyone I have in my life!”
- Nicholas Stefanelli

“I am most thankful this year for loved ones, both friends and family. And Pappy Van Winkle bourbon.”
- David Varley

“The opportunity to refresh Zola. We took our existing artisanal approach and focused on marrying old-world techniques with innovative preparation. We created a series of seasonally adapted menus, locally sourced of course, all designed to delight. I am most proud of the Chef’s Tasting Room experience — I hope memorable from the first taste to the last bite!”
- Bryan Moscatello

“I'm thankful for being able to do what I love for a living and being surrounded by people who feel the same way.”
- Ed Witt

“I am most thankful for the opportunity that my company Legal Sea Foods has given me this year to cook in a restaurant as beautiful as our 7th Street location in the heart of Washington, D.C. I'm moved from Boca Raton, Fla., and just I'm loving my new home restaurant and city.”
- Dave Morel