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Hi and welcome to countdown to Thanksgiving Thursday!
I feel like I just put away my Halloween decorations...but here we are.
Last week I sent an email sharing my Great Big Thanksgiving Prep Guide with you, and while it covers all of the Thanksgiving bases, if I could share just one thing from it with you, it's the timeline.
Oh, that darned, dreaded Thanksgiving timeline that is always such a pain to put together. Well friends, I did it for you.
Here are the Thanksgiving Timeline highlights (you'll find a much more comprehensive version in the guide):
10 Days Before Thanksgiving
Make a turkey plan. Now's a good time to order your turkey, if you're going that route.
1 Week Before Thanksgiving
- Finalize your menu, then delegate. I think this part is the most fun!
- Take inventory of your fridge and pantry. Then make your grocery list accordingly.
- Make an oven schedule. That way you know exactly what needs to go in and when.
- Make pie dough. If making any pies, now’s the time to make your pie dough and freeze it for later.
- Figure out your turkey thawing plan. The rule of thumb is: Allow 24 hours of defrosting time for every 4-5 pounds of bird, plus 2 days for it to brine.
3-5 Days Before Thanksgiving
- Hit the store(s). Have your list and check it twice.
- Make any sides ahead of time that you can. Cranberry sauce is a great make-ahead item, and so are vinaigrettes and soups.
- Just chill. Start chilling any beer, wine, or ciders that need to be served cold.
2 Days Before Thanksgiving
- Time to brine. Brining is the secret to an always juicy turkey, but know you do have to plan ahead.
- If using a wet brine, allow 24 hours for it to brine plus 12-24 hours uncovered in the refrigerator for the skin to dry.
- If using a dry brine, allow 24-48 hours of dry brine time.
- Prep bread for your stuffing. If using fresh bread, cube or tear your bread for stuffing and leave it on a sheet pan on your kitchen counter to dry out.
- Thaw your pie dough in the refrigerator. Go ahead and par-bake single-crust pie shells that need it (think cream, chess, and pecan pies).
- Toast your nuts. Any nuts you plan to include in salads, sides, or desserts need toasting, and now is the perfect time.
- Prep any veggies you can. Clean, trim, and cut things like butternut squash, Brussels sprouts, green beans, and carrots. Do NOT prep potatoes or sweet potatoes in advance, as they will oxidize.
- Prep your casseroles. Now is a great time to prep your casseroles just to the point of baking. Cover them with plastic wrap or foil until you’re ready to bake the day of—they can be baked in the hour before you want to serve your meal.
The Day Before Thanksgiving
- Make and bake. Make your stuffing and bake your casseroles (you can reheat them in the oven the day of, about 30 minutes before you’re ready to serve).
- Make your dessert(s). Now is the perfect time to make your pie, cake, crisp, etc. You can gently heat things that need to be served warm right before serving.
- Make your roll dough. If you’re making bread or rolls, prep your dough so it can proof overnight in your fridge.
- Don’t forget the alcohol. Scale up your cocktail of choice store it in a pitcher or two, and refrigerate. When it’s time for you and your guests to imbibe, grab a glass, fill it up with ice, and pour.
- Get set. Break out the good china and set your table now if you can—it’ll save you time and stress on the day of. Iron any linens, purchase and arrange flowers and candles, etc. Match serving ware to platters and tag with Post-It notes for the dishes to be served.
Want more? If you haven't checked out the guide yet, you can do so here,
AND
You can also download the entire Thanksgiving Prep Guide here as a FREE downloadable PDF to view in a magazine-style format with recipe ideas linked straight to my site when you hover over any text in PINK and click with your mouse or tap with your finger on your mobile device! Feel free to save the PDF to your computer, iPad, or smartphone.
Here's to getting our ducks (or in this case, turkeys) in order. ;)
Enjoy!
Heidi
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