4 weeks prior:
3 weeks prior:
Confirm how many people will be attending
Plan the menu. Keep in mind oven space and temperatures needed.
If making pie crusts, make now, put in pie pans, cover with plastic wrap and freeze.
1 week prior:
Make a detailed grocery list. Divide it into things you can buy now and things you will need to buy right before Thanksgiving.
Sunday before Thanksgiving:
If using frozen turkey, remove it from the freezer and place it in the refrigerator to thaw.
If you don’t use the table you will be using for Thanksgiving, go ahead and decorate it and set out the place settings.
Tuesday before Thanksgiving.
Make everything that will be served chilled, like cranberry sauce. Cover and refrigerate.
Clean, cut and chop vegetables for stuffing and other recipes.
Wednesday before Thanksgiving:
Brine the turkeys.
Cut up bread for stuffing.
Make and bake the pumpkin pies. Refrigerate after cooling.
Make any side dishes that can be done ahead of time.
Review remaining recipes and make sure you have all the ingredients needed like whipping cream, butter, etc.
If baking rolls from frozen dough, put them in a greased pan, cover with plastic wrap and put in the refrigerator overnight.
Thanksgiving Day: (Times are planning around eating at 2 pm using 7 lb. turkey breasts. Adjust as needed to fit your schedule and turkey size.
Remove the rolls from the refrigerator and let rise.
Take the turkeys out of the refrigerator and bring to room temperature.
Assemble the stuffing.
Peel potatoes and put in cold salted water.
Cook the potatoes.
Put turkeys in the oven.
Drain the potatoes and mash them. Put in a buttered crock pot to keep warm.
Assemble the stuffing and bake.
Make the green bean casserole.
Remove the turkey from the oven. Cover with foil and let rest.
Put green bean casserole and sweet potatoes in the oven to bake.
Make gravy then put in crock pot to keep warm.
Greet your guests.
Carve the turkey.
Enjoy your wonderful dinner!