Serving Thanksgiving dinner at home can be a daunting task for even a spicy homemade chef.
But do not panic – you will be armed with some tips from professional cooks that will save time and maybe even offer some assurance to your dinner guests that they can continue and relax because you know what you  Learn more:
Make dishes in advance
Do not try to cook a turkey and make all sides on Thanksgiving ̵1; you will burn out quickly and be exhausted at dinner.
Many foods can be made before time without sacrifices for taste or quality.
Kathy Fang, a recipe developer, as well as the chef / owner of tech favorite Fang Restaurant in San Francisco, recommends cooks at home to consider preparing some baked items like macaroni and cheese, au gratin potatoes, candy yams and pies at least a few days in advance.
"In this way you free up the turkey oven and only need the oven to heat the food," she explained. "For dishes that have a cheesy topping, leave the cheese and add before warming just before serving."
Sauces and filling
Fang also recommends that you get as much as a two-day start to making salad dressings, compots, marinades, cranberry sauce and sauce to save a very crucial time on Thanksgiving Day. The filling can be started technically as soon as you buy the bread as you want to be old during your holiday.
"Thanksgiving stuffing is really something that's actually improved when done in advance," said Christopher D & Ambrosio, Executive Director chef at The Barn and The Farmhouse in Bedford, New York. "Take dried or inactive bread – preferably something with an assortment of nuts or raisins – and suck it in milk and eggs, season with chopped sage and thyme and spice with parmesan cheese. Bake it an hour before dinner begins and after you finish."
"For me, the most unsuspecting star in the Thanksgiving meal is a sauce," said Greg Biggers, head of the Margeaux Brasserie in Chicago. "Let's be honest: a good sauce is poured on everything and is often shut down to the last minute, which makes it a lot to suck. I always like to start this a few days before time so it's time to sit and all tastes really come together and taking the stress out of making it time. "
Dessert is a course you can jump at super early, as if you want it?
"A light one is a casserole," said Margeaux Brasserie confectioner Ashley Torto. "You can make yourself in advance and freeze. You can even make the dough, crawl it in your pie plate and freeze it in this way. You can bake the pie a day or two in advance. They are doing well and it opens space in your oven on Thanksgiving Day. "
Prepare Your Ingredients
Even dishes that have to be prepared on the day for the meal can be started earlier this week.
"You can prepare and chop anything but fruits like apples or pears that oxidize," explained Fang. "So vegetables can all be prepped before time. I like to wait to chop herbs the day to make sure they are fresh."
Buy your turkey now
"First, I would not buy a frozen bird; it should always be fresh," D & Ambrosio insisted. "Turkeys are already dry and skinny as it is, so buying frozen will certainly not help." The New York Times found that a new turkey may be in the refrigerator for three days if it is vacuum-packed.
If you get a frozen turkey – and most Americans do – make sure it has enough time to thaw . In the fridge it will take about 24 hours per kilo of turkey according to USDA.
Defrosting a 16 pound turkey takes about four days and may remain in the fridge two days before cooking. Buy your turkey this Saturday and it will have plenty of time to tina. If you get a bigger bird, the better you buy it, the better.
Turkey still freezes on Thanksgiving? Here is.
And decide how to fix it
There are many ways to prepare and roast your turkey, and some require advanced preparation.
If you burn, make a plan for when to start. If you go to the spackcock route, be sure that turkey will be thawed by Wednesday so you can butterfly and dry brine it overnight.
Read more at Chowhound: A beginners guide for cooking Thanksgiving dinner.  Cook different dishes in the same oven
"Use of aluminum foil is a great way to cross the oven while it's dry roasting like turkey," revealed D & Ambrosio. "This allows the dishes to stay moist and make careful care as the foil protects and promotes a moist environment in the oven."
"Turkey takes the longest to cook, so it must go first," instructed Fang. "Usually over four hours depending on the size of the bird, as mentioned."
Place turkey in the lowest place to create space above it so that you can bake, heat and burn objects on the top frame. When the turkey is about an hour away from finishing, you can start cooking hot potatoes, such as sweet potatoes, green beans and macaroni and cheese, which takes about 30 minutes. When finished, load other items and rotate them when finished.
When the turkey is ready, it must rest for at least 10 to 20 minutes before you cut it. During that time you can throw anything else in the oven that needs heating or cooking, such as roasted vegetables.
Remember: Half-home and potluck is more than OK
Even though you have sold this vacation to everyone as a time to present a homemade meal, it's no shame to adopt semi-sheltered and / or potluck methods with additional Shortcuts if you feel that they save you some time and stress and allow you to enjoy the day a bit too.
This may mean serving a store cup or simply asking someone in advance to get something easy, like a drink or some dinner rolls.
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