Thanksgiving is my favorite holiday of the year. It’s the one time when everyone, regardless of background or belief, gathers around the table to celebrate gratitude, good food, and great company. For me, it’s also an opportunity to bring out all the beautiful things I don’t use on a daily basis: my finest china, my favorite linens, and the silver I’ve collected over the years.

 

The secret to a flawless Thanksgiving is organization. I start with the guest list. The right mix of people makes all the difference. Once I’ve confirmed who’s coming, I move straight into list-making mode. I make lists for everything: the menu, the table décor, the grocery shopping, and even the timing of when each dish goes into the oven.

 

If I want an organic turkey, I let my butcher know at least a week in advance. By the weekend before Thanksgiving, or at the very latest Monday, I do all my shopping. The goal is to never to step foot in a grocery store again that week. Shopping the day before Thanksgiving is like trying to buy gifts on Christmas Eve—absolute bedlam.

 

That weekend, I also plan the table. Sometimes I go very minimal and contemporary, using small white pumpkins as place card holders, crisp white linens, and clear glassware for a clean, elegant look that lets the food shine. Other times, I lean into a more traditional aesthetic and bring out my sterling silver and fine china. I’ll layer natural textures like moss, dried leaves, twigs, and cranberries along the table for an earthy, organic feel.

 

I count napkins, polish silverware, and make sure I have enough of everything. On Tuesday or Wednesday, I set the table and arrange my flowers, which I also order in advance. The floral design depends on whether I’m serving family-style or buffet-style. If the food is going on the table, I keep the flowers minimal. If the serving is elsewhere, I go big with candles and arrangements.

 

My philosophy is simple: if you’re hosting, you should be glued to your chair at the dining table, not chained to the kitchen stove. Thanksgiving is not an easy menu; not everyone has two ovens and a warming drawer. Timing and planning are everything.

 

For the first course, I like to serve a spicy pumpkin soup. It’s elegant, delicious, and easy to make a few days ahead. You can reheat it on the stove and pour it tableside from a coffee pot or small tureen. One of my favorite touches is serving soup in hollowed-out baby squash—it’s a beautiful presentation and the roasted shells can even be repurposed the next day for pumpkin fritters. I believe nature always provides.

 

I follow that with a light salad of shaved raw Brussels sprouts with toasted almonds, Parmesan, and a truffle-lemon vinaigrette. It can be made the day before and tossed with the dressing on Thursday. It’s crisp, fresh, and a great balance to the soup.

 

Then comes the star: my turkey. I’ve made the same one for twenty years because I’ve really figured it out. I start by brining the bird in salt water, which ensures it stays moist. I season the cavity generously, slip butter under the skin, and stuff it with my signature sausage and macadamia nut stuffing. The stuffing is rich, savory, and absolutely delicious. I always make extra in a separate dish because everyone wants seconds.

 

Before roasting, I soak cheesecloth in a mixture of white wine and chicken stock, then drape it over the turkey. The bird rests on a bed of carrots, onions, parsnips, and its own gizzards. I roast it slowly at 350 degrees, basting the cheesecloth every half hour. About thirty minutes before it’s done, I remove the cheesecloth, so the skin turns golden brown. Once cooked, I carve it before serving, cover it with foil, and keep it warm so it’s ready to go.

 

The side dishes are just as important. I make the best roasted potatoes in the world—parboiled, scored, dusted with flour, and roasted in olive oil (or goose fat if you can find it) until crisp. I toss the potatoes with whole cloves of garlic, shallots, and rosemary for the final fifteen minutes. I serve roasted carrots with a hint of cumin. I keep everything simple and flavorful, no marshmallows in sight.

 

Dessert can be homemade or ordered; there’s no shame in buying a great pie from your local baker like Fireman Derek’s. I love a Cape brandy tart, but a pumpkin pie works just as well.

 

The day of, I like to have nothing left to do but cook the turkey and enjoy. I like to serve dinner just as the sun sets and the candles begin to glow. I open bottles of white wine, make a festive cocktail, and savor the meal I’ve orchestrated with love and care.

 

When the evening ends, I strip the turkey carcass, saving the bones for soup the next day. There’s nothing better than waking up to a pot of turkey barley soup simmering on the stove, a warm reminder of a day well spent in gratitude and good taste.