Thanksgiving Prep Checklist: A Step-by-Step Guide

4–5 Weeks Before Thanksgiving

• Create a master shopping list for groceries. Using your finalized menu as a guide, jot down all the ingredients you’ll need to make each appetizer, entree, side dish and dessert. Then, go through your kitchen and cross off everything on the list that you already own.

• Or make multiple lists: one for non-perishable items, another for longer-lasting perishables and a third for food items that should be purchased no more than a day or two before Thanksgiving.

• Finalize the meal plan. Make the final choice on whether this will be a formal dinner or more laid-back affair so you’ll have an idea on things like seating, table linens and flatware. This is also a good time to decide on appetizers and cocktails.

• Order the turkey. This is especially important to do this first week of November if you’re planning on roasting a specialty bird, as most sell out early in the month. Going the traditional route with a grocery store turkey? It still doesn’t hurt to place your order now so that you have the right size bird for the number of people.

2-3 Weeks Before Thanksgiving

Halfway there and you’re doing great! Stay on track for your Thanksgiving feast by getting the kitchen ready and making another trip to the store.

• Deep clean and organize your kitchen. Before heading to the store for your first major shopping trip, be sure to make as much room as possible in the refrigerator, freezer, cabinets and pantry. Doing this now ensures ample room for all the products you’ll be purchasing in the next few weeks. Plus, it’s nice to kick off the holiday season with a well-organized kitchen.

• Buy all non-perishable foods and kitchen gear. It’s time to head out and grab all the non-perishable items you’ll be cooking with. Broth, crackers, pumpkin puree and common spices should be included in what you pick up. Don’t forget to purchase kitchen tools and gadgets that you may be missing.

• Plan your Thanksgiving decor. This is the fun part! Layering on fall-inspired Thanksgiving decor is an easy way to make your home feel warm, welcoming and holiday-ready. This is also a great time to pick up special tabletop decorations, linens and centerpiece items.

1 Week Before Thanksgiving

Take a deep breath, you’re almost there. This week is all about cleaning and making sure you have everything you need for the big day.

• Prepare your home for the holiday. Feeling overwhelmed by the idea? Follow the 10/10/10 rule—spend 10 minutes tidying up, 10 minutes dusting and 10 minutes vacuuming in each room. The best rooms to focus on include the living room, dining room, kitchen and bathrooms.

• Cook as much as you can now. Start cooking ahead and make anything that can be put in the freezer for an extended period of time—bread, rolls, pie dough and turkey stock included.

• Prepare for leftovers. Take a quick inventory of your kitchen storage. Make sure you have enough reusable containers as well as bags and wraps to handle leftovers.

• Plan activities for kids. If your festivities will include children, be sure you have ways to keep them entertained throughout the evening. Craft projects, such as custom placemats, are always a popular choice, as are coloring books, board and card games and puzzles.

The Weekend Before Thanksgiving
From here on out, this Thanksgiving prep checklist is broken down day by day for your convenience. Let’s get started.

• Friday. Make sure the refrigerator still has room for all your Thanksgiving favorites. For any existing food products that are staying put, be sure to rearrange them to provide ample space for ingredients and main dishes as well as any leftovers.

• Saturday. Planning on preparing a frozen turkey but haven’t purchased it yet? Buy it today and keep the bird in the fridge for defrosting. Keep in mind that thawing a turkey takes about five hours per pound. Therefore, a 15-pound turkey should be defrosted by Tuesday evening.

• Pro tip: Place a casserole dish beneath the bird as it defrosts to prevent ice from melting onto the refrigerator shelf. (Note: it’s safe to leave your completely thawed turkey in the refrigerator for a couple days.)

• Sunday. A fan of homemade cranberry sauce? Make it today and store in the refrigerator until it’s ready to be served.

The Monday Before Thanksgiving
T minus three days before the big feast.

• Purchase the rest of your perishables today or tomorrow.
• Purchase dairy products.
• Purchase fruits, vegetables and herbs. Be sure to store each properly. For instance, potatoes should be kept in a dark and dry spot (away from onions), while greens and berry varieties can stay in the fridge.

The Day Before Thanksgiving
Your goal for today? Minimizing the work that needs to be done tomorrow. This means making as many of the side dishes and desserts as possible. Not sure what else to focus on? Here are some ideas:

• Defrost the pie crust and turkey stock (if made ahead).
• Assemble and bake the pies. Then, store them at room temperature. If the pies are custard-based, put them in the refrigerator.
• Clean and dry salad greens. Store them in a resealable bag to maintain freshness.
• Make sure dinnerware, serveware and table linens are ready to go.
• Brine the turkey. Don’t forget to leave your bird in the brine overnight.
• Buy or make baked goods.

Thanksgiving Day
Happy Thanksgiving! Just a few more things to do...

Morning:

• Prepare the stuffing. Then, stuff the turkey.
• Roast the turkey. Generally, turkeys take about 13 minutes per pound to cook at 350° F and are done when they reach an internal temperature of 165° F. Keeping this in mind, count backward from your desired serving time when figuring out when to put your bird in the oven (a 15-pound turkey, for instance, should roast for about 3 hours and 15 minutes). Be sure to include enough time for the turkey to rest before carving.
• Defrost baked goods and other items you placed inside the freezer.
• Chill the beverages. This includes everything from wine and beer to water and fruit juices. If your dinner features a self-serve bar, don’t forget to set out a collection of drinking glasses, several ice buckets and pitchers as well.
• Prepare vegetable-based dishes. When they’re finished, cover with plastic wrap or an airtight lid until serving time.
• Prepare and assemble the appetizers. Cover appetizers to keep them fresh.
• Run and empty the dishwasher. Run and empty the dishwasher. Run and...well you get the idea. An empty dishwasher makes post-meal cleanup easy and efficient.

Midday:

• Finish making the remaining dishes, like mashed potatoes and greens. Do this while the turkey roasts to make the most of your time.
• 30 minutes before mealtime: make the gravy and reheat the side dishes on the stovetop, in the microwave or in a warm oven. Then, dress the salad and set out the appetizers.

Dinnertime:

• Carve the turkey. Then bring everything to the table or buffet.
• Pour a glass of wine and relax. You did it!

Post Meal
Pat yourself on the back. You hosted a successful Thanksgiving from start to finish. What do you do when the meal is over? Here are some ideas:

• Wrap leftovers. Evenly divide up leftovers between the guests who want them and place them in the appropriate container, bag or wrapping.
• Make warm beverages. Enhance post-meal conversation with a soothing cup of coffee or tea.
• Serve dessert.
• Family fun. If friends and family are up for it, organize a laid-back game or settle in for a movie.