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šŸ¦ƒ Don't Turn Your Thanksgiving Feast into a Fire Drill: Your Ultimate To-Do List! šŸ”„

šŸ¦ƒ Don't Turn Your Thanksgiving Feast into a Fire Drill: Your Ultimate To-Do List! šŸ”„

November 07, 2023

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! 

šŸ“‹ WEEK BEFORE THANKSGIVING

  1. Create your shopping list
  2. Shop for non-perishables and drinks
  3. Re-fill propane gas or purchase fire wood for outdoor heating/firepits
  4. Make or Freeze pie dough/entire pies
  5. You can make and freeze soup and gravy.
  6. šŸ¦ƒ Move frozen turkeys 20lbs + to refrigerator on SATURDAY Nov. 18th! (Budget 24 hours of thawing for every 5 pounds of turkey!)

šŸŒ½ 3 DAYS BEFORE THANKSGIVING

  1. Shop for fresh veggies and perishables
  2. Defrost pie dough by moving to the refrigerator.
  3. šŸ¦ƒ Today is the day to begin a wet brine (It's ok if turkey is not yet, defrosted. This will help!)
  4. šŸ¦ƒ If frozen, move turkeys 15lbs and under to the refrigerator
  5. Clean out and make space in the refrigerator
  6. Create a cooking schedule
  7. Finalize decor

šŸ„§ 2 DAYS BEFORE THANKSGIVING

  1. Make stock for gravy
  2. Make cranberry sauce
  3. Roll out pie crusts and return to fridge
  4. Make pie fillings and pies and refrigerate (move frozen pies to fridge)
  5. Test outdoor heating/firepits
  6. šŸ¦ƒ Today is the day to begin a dry brine
  7. šŸ¦ƒ Check that your turkey is defrosting. If not, remove from packaging and remove innards.

šŸ‚ DAY BEFORE THANKSGIVING

  1. Make the gravy
  2. Prepare side dishes that can be reheated
  3. Prep garnishes
  4. Make salad dressings or cold salads
  5. šŸ¦ƒ Remove turkey from wet brine
  6. šŸ¦ƒ Leave turkey in refrigerator (uncovered to dry out skin)

šŸ½ļø DAY OF THANKSGIVING

  1. šŸ¦ƒ 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.
  2. Cool the drinks
  3. Set the table
  4. Locate to-go containers
  5. Reheat side dishes
  6. Set out cold dishes on table
  7. Give thanks!

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