Follow our planing guide for a no-fail Thanksgiving meal!
2 Weeks Out:
Confirm head count.
Plan your menu.
• Know your kitchen’s limitations, and make things as easy on yourself as possible. If you’re preparing several dishes, try to overlap ingredients, cooking times, and temperatures as much as possible.
• When possible, include dishes that don’t need to be baked.
• If you have limited oven space, choose an alternative method for cooking your turkey, like our Classic Fried Turkey or Citrus Grilled Turkey.
• Don’t forget to delegate! Have other family members contribute their favorite Thanksgiving sides.
Make a detailed grocery list.
Determine which items on your menu can be prepped and prepared ahead.
Call and reserve your turkey. If you can get a fresh one, it won’t take up space thawing in your refrigerator.
Shop for any nonperishable items on your list. Be sure to stock up on containers for leftovers.
Make sure you have enough napkins, plates, flatware, and glassware for your guests.
Weekend Before:
Clean out your refrigerator.
Shop for perishable items, and make sure they are properly stored.
Monday & Tuesday:
Make ahead anything that can be stored in the refrigerator.
If cooking a frozen turkey, start the thawing process in the refrigerator.
Wednesday:
Pick up your turkey (if fresh) and any other last-minute items.
Prep vegetables. Wash, trim, and chop what items you can, and be sure to dry them thoroughly before storing in the refrigerator.
Assemble your stuffing and casseroles. Store in the refrigerator.
Make desserts.
Set the table.
Thursday:
Prep and cook your turkey first.
• It will most likely have the longest cooking time. If you’re frying or grilling your turkey, use the oven to bake your other side dishes while the turkey is cooking. If not, start cooking your turkey earlier in the day to free up your oven for last-minute baking and rewarming.
• If you have several dishes baking in the same oven, set multiple timers with sticky notes attached so you’ll know when each dish needs to be taken out.
Know what dishes are best served cold, at room temperature, or right out of the oven, and stagger their baking accordingly.
While your turkey rests, make gravy.
If you’re serving a warm dessert right after dinner, bake or reheat it while you and your guests are still eating.
