Thanksgiving Preparedness Guide

Hosting a holiday at home can be very stressful, and overwhelming. Especially if it's your first time. Even for seasoned pros, sometimes a crucial step might be overlooked, causing chaos on the big day, or in the few days leading up to it. 

A run on groceries by the public, can cause your favorite brand of an item to be missing from your grocer's shelves, or you might go to cook your turkey on the big day, only to realize... it's still frozen!

Whether you're new to holiday entertaining, or a seasoned professional, use this Thanksgiving Preparedness Guide to make sure all your dishes make it to the table on time, with as little stress as possible. 

2 Weeks Out

- Begin menu planning. Take a few days and start to select recipes you want to make. Choose a good mix of family favorites, and some new recipes to breathe a breath of fresh air on the holiday. If you nail down your menu now you will avoid duplication, ease stress, and make the big day much easier. 

11 Days Out

- Now, once you've tightened up your menu, you'll want to determine what you can make ahead. For everything else, plan how long each recipe will need to cook in the oven or on the stove, so you can prioritize things and easily avoid needing more burners, or conflicting oven temperatures. 

10 Days Out

- Write out your grocery list. You'll want to make more than one! Your first list should be things that can be bought well in advance, i.e. canned goods, baking supplies, other non-perishables (disposable plates, napkins - if you use those), and those popular Thanksgiving items that might sell out closer to the big day.  Your second list will be for items to pick up just a few days before the holiday, i.e. cheese, bread, produce, etc.  It is a good idea while making your lists to separate the list into departments in the store, i.e. Produce, Dairy, canned goods, frozen, baking supplies, etc.  This will create ease in shopping, reduce running back and forth across the store, and you'll be glad you did!

-Assign items from your menu to family members, and other guests. If you are having anyone bring anything to your table, now is when to tell them. Be sure to be crystal clear on what they are bringing (and not bringing) to avoid duplication, and holes in your menu. 

9 Days Out

- Clean out the Fridge. Throw it all out. You know, the scrap of this and that you've been holding on to. Anything that's expired, or that you won't use between now and the holiday needs to go. It's the only way to make room for your ingredients, and the finished dishes as you lead up to the big day. 

7 Days Out

-Check your kitchen tools and equipment. Are you sure you have everything you need to create this menu? Now is a good time to double check! The number of pots, and pans that you'll need, pans, dishes, place settings and tools (does your can opener still work properly? Wine opener? Did you keep that meat thermometer from last year?)

-Pantry overhaul. Double check your grocery list to the contents of your pantry to avoid overbuying things you don't need, and also avoid underestimating things you will take for granted (olive oil, salt, pepper, etc) If you have plenty of it- cross it off the list. If you need it - add it to the list!

- Grocery Haul Number 1. If you haven't already, today is the day you will buy your turkey. Pick up all your canned goods, disposables, baking supplies, non-perishables, and all the pesky items that sell out the day before. 

6 Days Out (Time's ticking!!)

- THAW YOUR TURKEY! If you have bought a frozen turkey, today is the day it MUST go in the fridge to defrost. If you miss this window - you may be working with a frozen bird Thanksgiving morning. 

5 Days Out

- Check your serving dishes. Today is the day you'll match up all your serving platters and bowls with the dishes you intend to make. Do you have a bread basket? Is there a large enough baking dish for the green bean casserole that you ran out of quickly last year? Doing this now will provide you adequate time to go out and acquire anything you may need.  Make sure to use a sticky note or index card to mark what dish goes in what platter. This will help avoid any confusion in the last few minutes as you are setting the table. 

-Start Cooking! Anything that can be made today, should be made today. Chicken or turkey stock for gravy, casseroles (stick them in the freezer), cranberry sauce, relish, dressings, sauces. You'll be glad you got a head start.

4 Days Out (Crunch Time)

- Grocery Haul Number 2. The time has come for your last run out in the public (if you planned properly!) You'll want to buy all your produce, other meats, cheeses and perishables. Make sure to double check your first list for anything the store may have been out of your first time through. Don't forget to grab it now!

3 Days Away (We're getting hungry)

- Brine your turkey. If you're working with a recipe that requires brining (I HIGHLY RECOMMEND) then do that today! Always check our recipe to be safe!

-Start Cooking (again) - anything else that could be made here, start making it. It's a perfect opportunity to keep the head start you have. 

2 Days Out 

-Defrost!! Anything that you made in advance and froze - now's the time to pull it out to the refrigerator to thaw. This will decrease the amount of cooking time you'll need on the day. 

-Prep, Prep, Prep! Anything you can do today to make your life easier later you should do. Clean and chop vegetables, pre-measure ingredients and spices into zip lock bags (make sure to "bag and tag" what it's for). If you haven't made your dressing yet, cut and toast your bread. Doing all these things today will give you more confidence on Thanksgiving Day. 

1 Day Out (It's the light at the end of the tunnel)

-Prepare your dough if you're making fresh bread. Let it proof overnight and you'll be ready to bake first thing in the morning. 

-Check your schedule and timeline. Make sure things haven't changed or shifted, and double check your cooking times to make sure you start everything on time tomorrow. 

-More cooking! Any casseroles left to make? Do that now!

-Double check your ice and drink supply. You don't want to run out mid-dinner. 

-Start Baking! Your fruit pies, custard or cream pies, and the beloved pumpkin pies can all be made today. 

-Set your table: Choose your linens, and make sure your place settings are washed and ready to set. Select your candles, and things like salt and pepper shakers. Go ahead and create your centerpiece or floral arrangements. 

Thanksgiving Day

Morning:

-Chill your drinks. No one wants a warm Pepsi

- Bake the bread. If you're making fresh baked bread, now is the time to do it!

-Prep your potatoes. Making mashed potatoes later? Peel them and cut them up now, and put them in a pot of cool water to store until you're ready to cook.

4 Hours to Dinner:

-Pre-cook your veggies. Blanching or pre-cooking vegetables will shorten the cook time later, and free up the stove for when you need it most right before dinner. 

-Cook the bird! Most turkeys need about 2-3 hours (or more - check your recipe) to cook, and an hour to rest before you serve it. Check your schedule and if now's the time  - get the bird in the oven!

3 Hours to Dinner:

-Start setting out anything that's been pre-made to come to room temperature. Dressings, casseroles, butters, pies (not cream or custard), sauces. Anything that will need to be reheated or served at room temperature needs to come out now. 

2 Hours to Dinner:

-PREGAME: everyone loves appetizers. Put out some snacks in the living room and den, or wherever people are gathering. Make a cheese board, some mixed nuts, a veggie platter. Setting out some light snacks will keep hungry grazers out of the kitchen and out of your way!

-Whipped Cream! If you're making fresh whipped cream for your desserts, do that now and store in the fridge for later. 

1 Hour to dinner: 

- You Don't Rest (But the turkey does). If we've followed our timeline, your turkey should be done now, and you need to let it rest for 30 minutes. After it has rested, carve, and cover with foil. 

-REHEAT: Anything that has been pre-made needs to go in the oven now to make them hot for dinner. 

-Make Gravy: If it's pre-made, warm it up now, and add any fresh turkey drippings from the roasting pan. If you haven't pre-made it - do it now!

-Potatoes and Vegetables: Now is the time to finish any vegetable dishes, and cook your potatoes. Whether your sauteing, roasting, or grilling, fresh is best when it comes to veg. 

-Clean up: You're almost there! Now is the time to recruit those people who said "Is there anything I can do" about an hour ago. Washing dishes, pots and pans, wiping down counters, and unloading the dishwasher will make post-dinner clean up a breeze. 

RIGHT BEFORE DINNER:

-Warm your pies: The oven is now off, but still warm, so stick any of the pies (apple, pecan, etc) you want to serve warm in there during dinner.

-Fill up your serving platters. Make sure you have your pre-labeled platters ready to go, and start getting the food into them and out onto the table. 

-Re-heat the gravy: no one wants cold, lumpy gravy.

Now it's time to sit down with your loved ones and enjoy this labor of love. With the right amount of planning and preparations, you should be able to sit and relax and enjoy the rest of the day. 

Make sure to recruit plenty of hands to store the leftovers, and clean up the dishes. 

Make sure to enjoy yourself and truly celebrate the things you are thankful for, and the people who are there to share it with you. 

Happy Thanksgiving!