Thanksgiving Timeline

Checklist

1 -2 Weeks before Thanksgiving (or earlier if you’re very organized!):

Plan your guest list and confirm. This can, of course, be done much earlier and makes life a little easier!
Invite someone that doesn’t have a family to share Thanksgiving with. There is always room for one more.
Plan your menu and all of the trimmings!
Ask each guest to bring a side + the recipe. (this IS Thanksgiving!) Confirm.
Order your turkey (fresh is best, and order sooner rather than later). Approximately 1 pound per person. If you want leftovers, order extra.
Read through all of your recipes and create your shopping list.
As you read through your recipes, remember to consider your guests and those with any food allergies and vegetarian, vegan, gluten-free, dairy-free family members and friends.
Take inventory. Buy any cooking tools, linens, or tableware that you may need. If you need to rent chairs or additional tables, do so.
If linens need to be pressed, send out to the dry cleaner, or press them yourself. (Roll them to prevent creases).
Order the centerpieces for the table, or plan to prepare your own. Purchase candles. Make place cards.
Take advantage of apple picking season. If you’re making fresh apple pies, they can be made ahead (unbaked) and frozen. Wrap them up well with foil before freezing.
Note: Prepare a folder for shared recipes. Make copies after Thanksgiving and give each guest a copy of the recipe book with the date / year. Makes a great gift for the holiday season. Add a group photo, too.

A Few Days Before Thanksgiving:

Clean out the refrigerator to make room for what’s coming!
Shopping! Shop for fresh foods, produce, staples and wines.
Prepare any foods that can be prepared in advanced: Pie crusts can be prepared and frozen in discs. (thaw when you’re ready to roll). Cranberry sauces can also be prepared and refrigerated a few days in advance.
Begin to thaw the turkey in the refrigerator, if a frozen turkey was purchased (place layers of paper towels under the turkey to absorb the moisture)-bottom rack of the refrigerator.
Prepare planning a brine if you’re brining the day before Thanksgiving. The brine can be made and refrigerated. It gives the turkey a nice flavor and tenderizes. (rinse the turkey well before cooking).
Cube bread for the stuffing and leave it out to dry in preparation for the stuffing. Otherwise, the cubes can be toasted.
Organize the bar and coffee/tea areas with glassware, mugs and teacups, included.
Organize before-dinner drinks, wine & appetizer area with napkins and small plates.
Organize serving dishes and serving spoons and forks, carving board, carving knife & fork.
Gather containers, a marker, and bags for family and friends to take leftovers.

The Day Before Thanksgiving:

Pick up the fresh turkey, if purchased, complete any last-minute shopping, and don’t forget the centerpiece.
Create your kitchen space. Grab your recipes, an apron, knife, chopping board and get to it! Mise en place (everything in its place) for each recipe works well, as it creates organization. Using trays for each recipe when you’re cooking a lot works well.
Start Chopping. Chop all of the vegetables for the stuffing and place each ingredient in a bowl or zipper bag, depending if you are going to cook it now or later. Stuffing can be prepared a day in advance and left to stuff the bird.
Make and bake pies and desserts.
Chill the wines.
Do you have a favorite heirloom serving dish?

The Night Before Thanksgiving:

Set up the tables, beautifully.
Determine what time dinner will be served and work backwards to determine what time the turkey will go into the oven.
According to Martha Stewart, 2:00 pm is the perfect time to serve Thanksgiving dinner.
Tidy the house before going to bed & sleep peacefully!

Thanksgiving Morning:

Enjoy a great cup of coffee or tea and organize the day.
Preheat oven.
Remove the prepared stuffing/dressing from the refrigerator and prepare the turkey for the oven. Stuff and bake.
Peel potatoes, cube and place in a pot of cold water and cover.
Check on tables, side dishes, serving pieces, drinks, chill water.

2 hours before dinner:

1 hour before dinner:

Serve drinks and hors d’ oeuvres.
While guest enjoy hors d’ oeuvres, when turkey is done, transfer to a platter and cover with foil and let it cool down.
Reheat or bake side dishes once the turkey comes out of the oven.
Make gravy.
Mashed potatoes: Cook the potatoes and then drain them after they are fork-tender. (If you like, these can be prepared an hour or so in advance. After mashed, place in a buttered casserole dish and cover with foil. reheat in the oven. Or, keep them warm in a Crock Pot).
Serve up the cranberry sauce on the table.
Carve the turkey, seat your guests, and dinner is served!

Count your Blessings. Be Grateful. Give Thanks.

Happy Thanksgiving Everyone!