Thanksgiving is on the horizon, and while the idea of hosting a dinner might sound like a culinary adventure, it doesn't have to be a stress-inducing one. We've compiled a go-to list that'll make your Thanksgiving preparations a breeze and will keep the fire department out of your Thanksgiving plans!
📋 WEEK BEFORE THANKSGIVING
- Create your shopping list
- Shop for non-perishables and drinks
- Re-fill propane gas or purchase fire wood for outdoor heating/firepits
- Make or Freeze pie dough/entire pies
- You can make and freeze soup and gravy.
- 🦃 Move frozen turkeys 20lbs + to refrigerator on SATURDAY Nov. 18th! (Budget 24 hours of thawing for every 5 pounds of turkey!)
🌽 3 DAYS BEFORE THANKSGIVING
- Shop for fresh veggies and perishables
- Defrost pie dough by moving to the refrigerator.
- 🦃 Today is the day to begin a wet brine (It's ok if turkey is not yet, defrosted. This will help!)
- 🦃 If frozen, move turkeys 15lbs and under to the refrigerator
- Clean out and make space in the refrigerator
- Create a cooking schedule
- Finalize decor
🥧 2 DAYS BEFORE THANKSGIVING
- Make stock for gravy
- Make cranberry sauce
- Roll out pie crusts and return to fridge
- Make pie fillings and pies and refrigerate (move frozen pies to fridge)
- Test outdoor heating/firepits
- 🦃 Today is the day to begin a dry brine
- 🦃 Check that your turkey is defrosting. If not, remove from packaging and remove innards.
🍂 DAY BEFORE THANKSGIVING
- Make the gravy
- Prepare side dishes that can be reheated
- Prep garnishes
- Make salad dressings or cold salads
- 🦃 Remove turkey from wet brine
- 🦃 Leave turkey in refrigerator (uncovered to dry out skin)
🍽️ DAY OF THANKSGIVING
- 🦃 Bake turkey at 350°F for 15 mins per pound until thermometer reads 165°F for the breast meat and 170°F to 175°F for the thick part of the thigh. Then tent it with foil, and let it rest for at least 30 minutes before slicing.
- Cool the drinks
- Set the table
- Locate to-go containers
- Reheat side dishes
- Set out cold dishes on table
- Give thanks!