37 Genius Cooking Hacks That Will Make All Of Your Favorite Holiday Recipes Taste Even Better

Nothing says Host Of The Year like having a warm, festive cocktail ready for guests the second they walk through the door. Add in the fact that it’ll make your whole home smell dreamy, and I’m ready to sign on the dotted line. If you’re pressed for stovetop real estate, a slow cooker (or Instant Pot) will work just as nicely.

Recipe: Classic Mulled Wine

Turkeys can be notoriously tricky to cook to perfection, and that's because many variables — like weight, shape, and even oven hotspots — factor into roasting your holiday bird. Some ovens, like GE Profile's, even have a dedicated Whole Turkey Mode, which makes the whole process totally fool-proof. But if you prefer to do things the old-fashioned way, use this chart to figure out exactly how long to cook your turkey for crispy skin and perfectly-moist meat.

Most importantly: Make sure to use a proper meat thermometer in lieu of the pop-up "thermometer" that comes in your turkey. More times that not, that thermometer will pop up late (or not at all!) and trust me...no amount of gravy can save a bird that dry.

While it might be tempting to bake your cookies ASAP, trust us on this one: The longer you wait — and some experts recommend up to 36 hours — the better they'll come out, both in terms of texture and flavor. The secret to any successful holiday meal is doing as much as you possibly can in advance, anyway, so just bump this one up and do it a little earlier. You and your guests will be so glad that you did, and don't be surprised if anyone asks for your "super-secret" cookie recipe.

Sounds weird, but it works, ok? The more water you use when making a pie dough, the easier it'll be to handle and roll out. But! More moisture also means the dough will be tougher once cooked. To solve this dilemma, Cooks Illustrated suggests replacing some of the water with vodka. The alcohol will evaporate during baking and you'll be left with a super flaky crust. (In case you're still skeptical, we've tried it and it works!)

I’m not saying you’ll be totally unsuccessful if you don’t do this…I’m just saying that you’re 10x more likely to nail it if you make a game-plan. Consider it your host’s cheat sheet for planning every step along the way, and you’ll be rewarded with minimal hiccups or near-catastrophes.

I know, I know, waiting is the worst, but letting your bird rest seals in the juices — so don't start carving too quickly. And there's no need to cover the cooked turkey with foil — doing so might actually make the skin soggy instead of crispy. So, just let the turkey rest uncovered. It's a big ol' bird, so heat will escape more slowly than you might imagine.

When you’re juggling a complicated puzzle of re-heating/cooking/plating/hosting and trying not to look too stressed out, creating a tablescape that you’re proud of shouldn’t be an impending to-do on your list. Get everything set out the night before so you can focus on the important stuff the day-of.

Spatchcocking or butterflying the turkey, AKA removing its backbone and flattening it, will lead to a more uniform and much quicker roast. The technique to DIY it can be a bit tricky, so if you're not feeling up for the challenge, you can always ask your butcher to prep the bird for you. (Just remember to tip for the extra service and/or be extra kind — the holidays are an especially challenging time for those who work at grocery stores)

Recipe: Spatchcocked Roast Turkey

Maybe your aunt will bring a soupy pumpkin pie, or maybe you’ll be pleasantly surprised! You never know if you never try, and the most important part is that you’ll have one less thing to do. So please — don’t be afraid to phone a friend.

This is one of the best ways to control the mess — especially with kids — and still have fun. You could totally mimic this technique by piping through a plastic bag (with a corner snipped off), but if you have squeeze bottles, the extra control is very much worth it.

You can go as ornate (or minimal) as you want here — setting out a few fun, pre-mixed cocktails will definitely get the party started on the right note, but even just chilling some beer, wine, and non-alcoholic beverages over ice in a user-friendly, grab-and-go format will allow you to focus on the larger tasks instead of constantly needing to replenish beverages.

1) Add a piece of candied ginger to your glass to make the champagne fizz longer and give it a hint of ginger flavor.

2) Drop a few pomegranate seeds into each glass to make it extra pretty and festive.

3) Pour a bit of liqueur into each glass (crème de cassis or St. Germain are both excellent choices) to turn it into a fancy, low-effort cocktail.

Baking stones retain heat super well and help to regulate your oven temperature in a crucial way. While you could totally get by without one on the average day, during the holidays (when you’ll be opening and closing the oven door pretty much constantly), a baking stone will create a much more reliable cooking environment for all of your dishes.

Pour those mashed taters into your trusty slow cooker and…actually, just forget about them. They’ll be nice and warm when it’s time to eat, and you’ll have more space on your stove to work with.

This one is a super low-effort trick that yields an insanely tasty result. And no holiday table is complete without a side of mac...right?!

While I'd normally sigh at the onset of freezing temps, this hack makes the wintry chill mostly worth it. Avoid that dreaded midway-through-cooking refrigerator overhaul by storing items like beverages and pre-made side dishes outside or in a cold garage — if your geography allows this. Just make sure you monitor the temperature when dealing with items that require proper refrigeration for food safety reasons.

Maybe an obvious tip, but worth repeating! This will free up precious oven space and will make your day much less stressful.

Ah, the magic of aluminum foil. Let’s face it: ovens can be complicated, especially if you’re preparing a meal in one that you’re not used to. At the first sign of burning, make a DIY shield to prevent any easily-burned parts from lighting up.

All you need is a food processor or blender of any size. Once it's crushed, you can use peppermint powder in your hot chocolate, add it to vanilla icing, or use it to top ice cream.

A tried and true tip, straight from grandma.