I'm Roasting Two Turkeys for Thanksgiving – it's the Key to Stress-Free Hosting (Yes, Really!) According to Top Chefs

I love cooking, but the hard thing about turkey is that you don’t get to practice very often. Most people only cook a turkey dinner once or twice a year, which means there’s not much room for trial and error.

The people who do get to perfect their techniques, though, are restaurant chefs, who crank out the best turkey roasting pans year after year.

So, ahead of my first Friendsgiving event, I called up a few pros to find out their simplest, and most stress-free turkey cooking tips. Their advice made me realize that hosting Thanksgiving just needs to be a little strategic.

Stress-Busting Turkey Tips from Top Chefs

1. Roast Two Turkeys

Chef Dave Woolley from cult-favorite restaurant, Mellow Mushroom, recommended that I actually roast two separate turkeys. I was shocked at first, but once I learned the reason, I was utterly convinced.

'The reason I recommend making multiple turkeys is so that you can make the best gravy, which is where I put the most effort during the whole process', Chef Woolley explains.

'I use one whole turkey to make the stock for the gravy, and I cook it a few days before Thanksgiving.' Chef Woolley uses the turkey drippings to make an umami-rich stock for his gravy. At this point, he recommends adding a small pinch of MSG and butter in addition to the turkey fat to make a brown roux. 'The nuttiness of the brown butter gives the flavor to the gravy.'

2. Roast in Parts

Other chefs I spoke with recommended roasting the same turkey but in two rounds – another simple trick that makes life so much easier

Joe Fox, Executive Chef at Firmdale Hotels, explains: 'When buying the turkey, ask your butcher if they can remove the legs and debone them for you – if not, you can do this at home. I recommend cooking the breast and legs separately; this will save you time and oven space on the day and prevent the dreaded dry turkey, as the differerent parts of the bird cook so differently.

'Roll the boned legs, tie them with string, and slow-cook at 140°C /280°F for about 2 hours, depending on their size. You can then reheat them on the day. On the day, roast the turkey crown, skin side up, on a bed of root vegetables. Give it plenty of time to rest under foil while you make the gravy and finish everything else.'

4. Create a Cold Brine

Don't create extra washing up for yourself by boiling the brine. Chef Massimo Falsini of Michelin Star Caruso's, recommends mixing a cold brine ahead of the big day.

'When I make turkey, I am very precise and use ratios. Per 1 gallon of purified water, I mix 1 tablespoon of baking soda, 4 oz Sea-Kosher Salt, 2 oz of Whistlepig Maple Syrup (Macy's), and the juice of 1 orange and 2 lemons. This brine can be prepared cold. For a turkey, I typically need about 2 Gallons, and I use a good, large bag to brine the turkey.'

5. Invest in an Ice Chest

Chef Galen Zamarra is a James Beard award-winning chef, restaurateur, and industry consultant – and he answered my biggest concern about hosting in my small city apartment.

'One of the biggest challenges is space. Your fridge might hold a turkey, but it probably will not have room for a vessel large enough to brine the turkey,' acknowledges Galen. 'I like to use an ice chest. I keep the brine in a bag with the turkey in it. And have the bag and everything in an ice chest with ice surrounding the bird to keep it cold before roasting.'

6. Make Flavored Butter Your Secret Ingredient

Chef Jozef Youssef is the creative mind behind Kitchen Theory, a culinary design studio specialising in immersive dining. Jozef is a mastermind on multisensory experiences, but his turkey hack is surprisingly easy to recreate at home.

'Adding a layer of butter between the skin and flesh makes it super delicious... but why use plain butter when you can make miso butter? Just soften 100g of butter to room temperature and mix in 25g of miso.' It's easy when you know how.

7. Never Forget The Thermometer

I'm a trained cook, but still I worry about serving under- or over-cooked meat to my guests. Chef Massimo Falsini of Caruso's, has the final word on this. 'In terms of making sure your turkey cooks to the right temperature, an instant-read thermometer is essential for traditional Thanksgiving meats,' he says

Chef Falsini recommends the RFX wireless thermometer from Thermoworks – which is quite an expensive item in the range. However, he assures me that it gives a 'most accurate read to ensure your meat is juicy and flavorful, exactly how you like it.'

Shop Chef-Approved Turkey Gadgets

From top-rated thermometers and our tested turkey roasting pans, these kitchen appliances elevate the prep to an effortless level.

If you're looking for more tips, I'd recommend reading up on the expert advice our News Editor, Martha, has rounded up on how to host Thanksgiving like a pro.

Now that my turkey strategy is sorted, I'm dreaming about these designer-approved Thanksgiving table decor ideas. The delicious food and elegant vibes combined are sure to make the day feel effortless and enjoyable for everyone.