60 genius tips that will make your holiday cooking so much better

Not all areas of a turkey cook at the same time. If you find yourself with legs that aren’t quite done when the rest of the turkey is, there’s an easy fix. Remove the legs and thighs from the bird and place them in a roasting pan. Place the pan back into the oven (at whatever temperature it’s already set at) and let the pieces continue to cook until they reach 77°C-80°C when a thermometer is inserted into the thickest part of the leg.

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This sugar bomb dessert board will add instant fun to your next get-together, and it requires almost zero prep. Raid the candy aisle and load it onto your favourite platter or cheese board. Fill small dipping bowls with caramel dipping sauce, chocolate sprinkles or hazelnut spread. Use it as a sugary centrepiece for your holiday party.

The holiday season is when many of us home bakers are in the kitchen nonstop. With so many Christmas cookies coming out of the oven, settling for small cooling racks is out of the question. Instead, grab an ironing board, remove the cover and use it as a cooling rack. You’ll be happy for the extra space and how it leaves your counters and tabletops free for other baking prep.

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If your turkey comes out dry or tough, slice the meat and place it in the pan forming a single even layer. Cover the meat with either turkey or chicken stock, then bake at 177°C for 10-15 minutes. This will add moisture to the meat, plus some extra flavour!

Look for a turkey with a well-rounded breast – it’s juicier. Beware of flat spots, which can indicate thawing and refreezing. This raises the risk of food-borne illness.

It’s easy to give double-crusted pies extra texture. Just brush the top crust with water and sprinkle with sanding. When baked, it’ll give your crusts an extra crunch.

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Do you have guests coming that are particular about their turkey? If most or all of the people you’re feeding prefer white meat, consider buying an extra bone-in turkey breast in addition to (or even instead of, if your guests really can’t abide dark meat) a regular turkey. The same goes for lovers of dark meat: Get a smaller turkey and an extra drumstick or two.

Revive an over-dressed salad by transferring it to a salad spinner or colander and shake the excess moisture off. Add the greens back to the bowl and toss with some undressed greens for crunch.

You don’t need to do all your holiday baking the week before the big day. Most cookie doughs can be prepped in advance and stashed in the fridge for two days or the freezer for several weeks. For cutout cookie doughs, form the dough into a log or round and wrap in plastic wrap. For drop cookies, you can either freeze the dough in an airtight container or pre-portion the dough and then freeze. Be sure to label them with the date and cookie type.

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Add some pizzazz to your turkey platter with some lovely roasted veggies. Simply toss a pound of small carrots and two halved lemons with some olive oil, salt and pepper. Roast them for 20 minutes at 246°C, stirring at the halfway mark. Then, arrange the carrots and lemon around the sliced turkey for a pretty presentation.