Thanksgiving Prep Guide
From my table to yours, this Thanksgiving Prep Guide will help make Thanksgiving entertaining easy and enjoyable. Whether you’re hosting Thanksgiving for the first time or just need some help organizing your holiday, I’ve got you covered.
I’ve carefully curated a selection of Healthyish holiday recipes that are guaranteed to impress. Whether you’re hosting a large or small gathering, these recipes will be a hit! Easy yet elevated, your friends and family will be blown away.
This guide features make ahead recipes and holiday tips and tricks. This easy-to-follow schedule will help break down the stressful holiday into simple tasks that can be started days in advance.
I always say, “being prepared is half the battle” and that is especially true when it comes to hosting holiday gatherings! So let’s go!
How Much Food to Make Per Person
- Hor D’oeuvres. 4-6 bites per person.
- Turkey. 1.25 pounds per person
- Gravy. 1/2 cup per person
- Dinner Rolls. 1-2 rolls per person.
- Salad. 1.5 cups per person.
- Cranberry Sauce. 1/3 cup per person.
- Mashed Potatoes. 1/2 pound of potatoes per person.
- Stuffing. 3/4 cup per person.
- Desserts. 1-2 small slices per person.
- Wine. 1/2-1 bottle per person.
7-10 Days Before Thanksgiving
Finalize your guest list and menu. Firm up the guest list and the menu. From there, confirm who is making each item. I always make the Turkey, Gravy, Creamy Mashed Potatoes, Easy Stuffing, and Cornbread Pudding.
Check your pantry. See what ingredients you have, what went bad and what you need. Make a detailed list.
Order your turkey. If buying a frozen turkey, get it in advance so you can get the size you need. If ordering a fresh turkey, make sure you contact your local vendor to see when the best time to place an order would be. FYI some places take fresh turkey orders months in advance.
How to Thaw a Turkey
Rule of thumb for thawing. For every 4-5 pounds of turkey, you’ll need 24 hours to thaw in the refrigerator. For example, a 16-pound turkey needs approximately 4 days to thaw in the refrigerator.
Rule of thumb for servings. You should order 1.25 pounds of turkey per guest. So if you have 8 guests, you’d need a 10lb. turkey.
3-5 Days Before Thanksgiving
Thaw the turkey. Pull the turkey from the freezer and place it in the refrigerator. I like to place it on a clean kitchen towel in case any juices leak out. It’s also best to thaw the turkey on the lower shelf in case it leaks. That way, if it does leak, the juices won’t run down your entire refrigerator. Place it on the bottom shelf and thaw depending on weight.
Make room in the refrigerator. Eat up any leftovers and clean out any spoiled items. Make sure you have plenty of room available.
Start grocery shopping. Grab your recipe list and inventory list and shop for everything you need.
2 Days Before Thanksgiving
Visualize the meal. Pull out all needed cookware, serving dishes and serving utensils. Mark each one with a name tag so you can visualize what you’ll be making and ensure you have the proper cookware pulled, cleaned and ready to go for each recipe. Don’t forget the gravy boat!
Iron your linens. Grab your steamer or iron and press your linen napkins and table runner. Wrinkle free linens make a huge difference in presentation. You’ll also pull out the napkin rings and any other decor you want for your table. Candles, decor, fake flowers etc.
Set your table. Make sure all of your fine china is washed and clean. You’ll also want to make sure you wash all of your silverware and glasses. Be sure to polish the silverware, drinking glasses and wine glasses. You can also wash and polish the flutes if you’re serving champagne. You’ll also want to pull out your water pitchers and have those handy so people can refill their water during dinner.
Chill the wine. Make sure you add any wine you intend to serve to the refrigerator if it needs chilled. You can also chill your wine holder if needed as well.
Make the custom ice cubes. Option to make decorative infused ice cubes for the cocktails. Simply add the herbs or fruit to an ice cube mold. Cover with water and freeze for at least 24 hours.
The Day Before Thanksgiving
Make the gravy. Make the gravy and store it in an airtight container in the refrigerator. Gravy can be made up to 2 days in advance, but no longer. Store in an airtight container in the refrigerator. Reheat in a sauce pot on the stove.
Make the butter. Option to make herb compound butter for the turkey. Simply use unsalted butter and add finely chopped fresh thyme, sage, and rosemary. Mix until well combined then roll it tightly in saran wrap and refrigerate. Let it come to room temp before using on the turkey.
Make the desserts. Pumpkin pie(s) – Store bought crust works fine, but follow the instructions on the box. Make your pies and let them cool completely before loosely covering them with foil and refrigerating. Use fall-themed pie crust cutters to form extra pie dough into decorative pieces for the pie.
Toast the breadcrumbs. Toast any breadcrumbs a day ahead especially if you’re making my easy stuffing and cornbread pudding recipes.
The Day Before Thanksgiving Continued
Prep any vegetables. Wash, dry, trim or dice any vegetables you can. Dice the butternut squash, halve or quarter the brussel sprouts, trim the green beans, dice the onion, mince the garlic, and chop any fresh herbs. Store everything in airtight containers in the refrigerator. DO NOT cut any potatoes, avocado or apples in advance. These items oxidize and will turn brown.
Make any dressings. If you’re making one of my salads, then prep the dressing a day in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature before using.
Prep the lettuce. Wash and dry any lettuce for salads a day in advance. You can store clean lettuce in an airtight bag lined with paper towel to absorb any excess moisture. Handy salad spinner.
Toast nuts. If your recipe(s) call for nuts, you can toast them a day in advance. Store in an sealable bag at room temp.
Crisp up bacon or fried onions. If you need crispy bacon you can make it a day before. Same for fried onions. Store separately in airtight containers. Crispy bacon goes in the refrigerator and fried onions can be stored at room temp to prevent them from getting soggy.
Supreme oranges. If you’re making my cranberry sauce recipe, supreme the oranges a day in advance. Store in a sealable bag or airtight container overnight. Drain off excess liquid before combining with the other ingredients.
Thanksgiving Day
Have a cup of coffee and get ready to start cooking! You can do this!
Bring the turkey to room temp. Remove the thawed turkey from the refrigerator and let it rest at room temperature for 20 minutes. Remove the package of gizzards inside.
Butter the turkey. Dry the turkey well with paper towels. Rub it with the herb compound butter and season accordingly with kosher salt and cracked black pepper. Place the turkey in a roasting pan on a roasting rack. Add broth to the bottom of the roasting rack to prevent drippings from smoking. Option to add peeled carrots, onions and celery to the broth if you’re planning to use the drippings. This will impart more flavor.
Cook the Turkey. The turkey will take the most time in the oven so it is best to start cooking this first. Cook the turkey according to the size.
How to cook turkey. Set the oven to 350 degrees Fahrenheit. Cook the turkey for 13 minutes per pound if it’s unstuffed, and 15 minutes per pound if it is stuffed. Try not to open the oven too often as this can dry out the meat. If you notice the turkey getting too brown, lightly tent it with foil and continue cooking. The internal temp should reach 165 degree degrees Fahrenheit to ensure doneness. Use a meat thermometer to check doneness. And the juices should run clear. For more information from the USDA click here.
Thanksgiving Day Continued
Make other dishes. Make the other side dishes based on longest to shortest cook times. You’ll also want to consider whether it is something that can be easily heated last minute. I like to make the creamy mashed potatoes, cornbread pudding and green bean casserole last. The cornbread pudding is best enjoyed immediately. Where as the cranberry sauce recipe can be made and stored covered in the refrigerator until ready to serve.
Prep the butter for the rolls. Slice butter and place it on two separate plates to allow it to soften for easy spreading. Place one plate of butter at each end of the table. To be used for dinner rolls.
Prepare the citrus. Add sliced lemon and / or limes to a plate and place them on the table. This is a nice touch for people who like to add lemon to their water.
Prep the bar area. Ensure you have an ice bucket and cocktail napkins out. Make sure you have garnishes like sliced lemons, limes, cherries and cocktail olives available for your guests. Also set out your alcohol and corresponding mixers so guest can help themselves. And don’t forget your infused ice cubes!
Make the appetizers. Make the appetizers right before guests arrive so they are hot. Some of the apps have components that can be prepped ahead of time. Serve appetizers on small appetizer plates or cocktail napkins. It’s best to keep the apps light and easy to make so people do not get too full. Mixed nuts, marinated olives or gourmet chips are all nice options too!
Entertaining Tips
- Make sure your guests are offered a drink upon arrival.
- Have a appetizers ready to go when people arrive!
- Play some light music to set the scene and have the lighting set. Soft mood lighting is nice and candles also offer soft lighting that is warm and welcoming.
- Be sure to thank everyone for joining.
- Setup a kids table for littles.
- Have to-go boxes so friends and family can take leftovers.
Simple yet Gourmet Thanksgiving Appetizer Recipes
- Three Ingredient Boursin Cheese Cups
- Baked Feta with Honey and Sticky Walnuts (20 minutes)
- Crispy Prosciutto Wrapped Boursin Cheese with Honey and Chopped Nuts
- Crispy Prosciutto and Mozzarella Roll-Ups
- Crispy Phyllo Wrapped Brie Roll-Ups (Air Fryer)
- Creamy Whipped Feta
- Burrata Bruschetta Dip
- Boursin Cheese Fig Dip
Easy yet Elevated Thanksgiving Salad Recipes
Showstopping Side Dishes
- Brussels Sprouts with Bacon, Pecans, Cranberries and Goat Cheese
- Roasted Butternut Squash and Brussels Sprouts
- Roasted Butternut Squash, Cauliflower and Red Onion
- Easy Creamy Mashed Potatoes
- The Best Southern Candied Sweet Potato Recipe
- Cornbread Pudding Recipe
- Creamy Green Bean Mushroom Casserole
- Easy Canned Cranberry Sauce
- Maple Butter Roasted Acorn Squash
- Herb and Citrus Roasted Spatchcocked Chicken. For smaller gatherings that don’t require a whole turkey.
- Cacio e Pepe Roasted Carrots
- Langostino Mac and Cheese
- Oven Roasted Brussels Sprouts Recipe with Apples
Sweet Endings
- The Best Pumpkin Pie
- Rainbow Sorbet Mimosa
- Cranberry Cream Cheese Roll-Ups
- Easy Mini Cheesecakes
- Pumpkin Cake with Cream Cheese Frosting
Ways to Use Leftovers
- Stuffing and Cornbread Pudding Waffles. Leftover cornbread pudding or stiffing can be used in this recipe.
- Sweet Potato Turnovers. Leftover candied sweet potatoes can be used in this recipe.
- Copycat Gobblerito. Everything but the kitchen sink goes in this recipe!
- Leftover Stuffed Chicken Rollatini. Perfect way to use leftover sides.
Frequently Asked Questions
Once the turkey is cooked let it rest lightly tented with foil for 20-40 minutes depending on size before carving. This way the juices will lock into the meat.
DON’T PANIC. If your turkey is done but you’re not ready to eat, simply carve the turkey and add it to a baking dish. Add broth to the baking dish and cover the sliced turkey with foil. Place it in the oven at 150-200 degrees Fahrenheit to keep it warm.
By far the best way is an electric knife! It yields thin even slices that are perfect. Plus, it great for hard to reach spots on the bird.
Thanksgiving Table-Scape Ideas, Essential Tools, and Necessities
Thanksgiving Must-Have Tools
Thanksgiving Essentials
Jazz Things Up!
Thanksgiving Target Finds
Thanksgiving Amazon Finds
Splurge Worthy Items
Thanksgiving Turkey
Equipment
- 1 roasting pan with rack
Ingredients
- 10 pound turkey, thawed and unstuffed
- 1 stick unsalted butter, herb compound butter, optional
- kosher salt, to season
- cracked black pepper, to season
- broth or stock, add to the roasting rack
Instructions
Bring the Turkey to Room Temperature
- Preheat the oven to 350 degrees. Remove the thawed turkey from the refrigerator and let it rest at room temperature for 20 minutes. Remove the package of gizzards inside.
Butter the Turkey
- Dry the turkey well with paper towels. Rub it with the herb compound butter and season accordingly with kosher salt and cracked black pepper. Place the turkey in a roasting pan on a roasting rack.Add broth to the bottom of the roasting rack to prevent drippings from smoking. Option to add peeled carrots, onions and celery to the broth if you're planning to use the drippings. This will impart more flavor.
Cook the Turkey
- Cook the turkey for 13 minutes per pound if it's unstuffed, and 15 minutes per pound if it is stuffed. Try not to open the oven too often as this can dry out the meat. If you notice the turkey getting too brown, lightly tent it with foil and continue cooking. The internal temp should reach 165 degree degrees Fahrenheit to ensure doneness. Use a meat thermometer to check doneness. And the juices should run clear.
Rest the Turkey
- Let the turkey rest for 20-40 minutes before carving. To keep it warm, lightly tent the turkey with foil. Serve warm and enjoy.
