Getting a (Turkey) Leg up on Thanksgiving Prep

Prep Now for Stress-Free Hosting

You just put away your Halloween decorations- yay! But now is not the time to rest on your laurels…Thanksgiving is coming up in three weeks and you’re hosting. Whether you’re having six people or 20, here are some things you can do in the leadup to turkey day that will make your life a little more stress-free.

Three Weeks Before

Work on your guest list

Determine who is bringing what (if anything)
Think about seating

Decide on your menu

Order your turkey for pickup Thanksgiving week - Figure 1- 1 ½ lbs of turkey per person
Review recipes to see what can be made early
Make copies so originals don’t get dirty
Start grocery list (this will be a running list)
Clean out your freezer (you’re going to need the space)
Check your pantry for staples (flour, sugar, etc.)

Two Weeks Before

Do a serving dish/dinner plate/utensil/wine glass inventory. Do you need a new gravy boat or some cute appetizer napkins?
Start thinking about table decor. Scour Pinterest for cute ideas or place an order for floral centerpieces at your local florist
Make pie crusts and freeze.

O’So Pro Tip from Martha Stewart: Freeze your pie crusts in your pie plates and just thaw and fill the day before. Here is Martha’s full timeline for even more tips from the Queen!

One Week Before

Clean out your fridge
Prep the bar (see below for a great holiday punch recipe!)
Make your first trip to the grocery for non-perishables/pantry staples
Consider getting a cooler for day-of space saving in the fridge

Tuesday before Thanksgiving

Pick up your turkey
Set your table (if you can)
Make your second trip to the grocery store for remaining items (and also for flowers if you are making your own arrangements)
Make your cranberry sauce
Thaw out your pie crusts
Clean your house

The Day Before Thanksgiving

Think like a chef! Prep and chop veggies, herbs, cheese, etc.
Use these handy deli containers and label for easy prep.
Make your stuffing and any casseroles. Wrap tightly and refrigerate.
Make your desserts.
Take out your serving dishes and label for easy prep tomorrow.
Prep your punch and refrigerate.
Plan tomorrow’s timeline. Determine what time you’ll be serving dinner and back into the time you’ll put your turkey in. Think about oven and stove top space.

Thanksgiving Morning

If making homemade rolls, make them now (super impressed)
Prepare your appetizers
Take your turkey out of the fridge at least one hour before putting it in the oven to take the chill off

A Few Hours Before Mealtime

Prep your mashed potatoes (if you’re feeling crazy, try making them ahead of time with this recipe)
Put your turkey in the oven (cook times depends on size of course)

- 8-12 lbs: 3-3 ½ hours

- 12-14 lbs: 3 ½ - 4 hours

- 14-18 lbs: 4- 4 ¼ hours

Put your appetizers and punch out!
Make sure your dishwasher is empty

30 Minutes before Mealtime

Take out anything from the fridge that is served cold but needs to have the chill taken off.
Add finishing touches to the table (salt/pepper, butter, cranberry sauce).
Take turkey out of the oven and tent with aluminum foil. Let rest for 20-30 minutes before carving (as long as your gravy is hot, it’s less important that your turkey is piping hot).

To keep sides warm while your turkey is finishing up, consider a warming tray.

Give thanks that you survived Thanksgiving meal prep!! Enjoy with your loved ones.