Hosting Thanksgiving is a breeze when you have a game plan. Here’s what to do now and over the next few weeks to plan the perfect Thanksgiving dinner.
Week 4 - Order Your Turkey!
Invite your guests
Choose your turkey - Decide if you’re going to get a fresh or frozen turkey. If fresh then order now! Regardless of fresh or frozen, count on at least 1 lb per person, 1 1/2 - 2 lbs if you want to ensure leftovers or if you have a crowd of big eaters. Need help deciding on what type of turkey to buy? Read this.
Week 3 - Plan Your Menu
What are you making? Plan some dishes that can be made ahead and be sure to maximize your kitchen and appliances by planning menu items that can be prepared on the stove top, oven, instapot, slow cooker and even your grill.
Consider dietary restrictions - Are there any nut allergies? Is anyone gluten free, dairy free, etc. Make sure your menu has something for everyone. Find menu inspiration here.
Reach out to your guests and find out what they’d like to contribute or to delegate pieces of the menu.
Plan your quantities - Depending on the size of your group, 2-3 appetizers, 1-2 entrees including turkey, 3-4 sides, and 2-3 dessert is usually plenty. I also like to have a couple of nibbles around like marinated olives and these Curry Spiced Nuts.
Week 2 - Make Your Shopping Lists
Take an inventory of everything you will need to prepare and serve your meal - ingredients, roasting pans, casserole dishes, thermometer, bakeware, glassware, silverware, serving pieces, and anything else that you may need for your table. Missing anything? Buy it now.
Make two lists - one for perishables and another for non-perishables including paper goods, non-alcoholic beverages, and wine and spirits.
Buy your non-perishables this week.
Decide what method you’ll use to cook you turkey.
Week 1 - Turkey week!
3 days ahead:
Pick up or thaw the bird. Here are three ways to safely thaw your turkey.
Buy perishable ingredients. Don’t forget the ice!
2 days ahead:
Prepare make-aheads. Most desserts and sides can be made a day or two ahead and the latter reheated Thanksgiving day.
Set your table a day or two in advance to make sure you have everything.
1 day ahead:
Prep your ingredients. Chop your ingredients the day before and create a mis-en-place for each recipe to save time on turkey day and avoid last minute, frantic trips to the grocery store for missing ingredients.
Turkey day!
Prep any dishes that you didn’t make ahead.
Chill drinks
Season and stuff the bird
Cook your turkey. Cooking time will depend on what method your using.
Make your gravy.
Get ready to reheat - Make ahead items that need reheating should be pulled out of the fridge at least 2 hours ahead to bring them to room temperature. They can be heated up when you take the turkey out of the oven.
Assemble salads about 1/2 hour before dinner. Toss with dressing just before serving or offer it on the side.
Carve the turkey.
Corral the crowd. You made it! Grab your beverage of choice, take a seat and dig into a Happy Thanksgiving!