How to Be Ready for Thanksgiving
Can you use some help getting ready for Thanksgiving? We all know that hosting the perfect Thanksgiving feast requires a lot of planning. Now is the time to plan and prepare for the perfect timing for everything involved.
Fortunately, I’ve already created a list to help you prepare for the big day. One of the main takeaways I hope you glean from all of this is that it’s best always to plan ahead of time. Don’t get jammed at the last minute by failing to plan as needed.
That way, you’re not left scrambling around at the last minute while trying to put all of the fine points back together. Keep reading to find helpful tips on being ready this Thanksgiving so that you’re not left feeling stressed out. I love the month of November, and that’s why I decided to update this post!
How to Be Ready for Thanksgiving
Beat the Crowd
Many people wait until one or two days before Thanksgiving to get everything they need from the grocery store. Grocery stores know this, so most typically run a two-week Thanksgiving ad. That approach to marketing helps keep people like us from having to stand in long lines at the checkout counter.
Create a menu, check your pantry for inventory, and prepare a shopping list in advance. That way, when you go shopping, you know exactly what you’ll need. This year, consider shopping for all your holiday items a week or two prior, including your turkey (keep it in your freezer).
This way, you will have everything you need in plenty of time for the big turkey day! Keep in mind that non-perishable items can be bought weeks in advance! Meat Thermometer
Clean the House a Few Days Before the Celebration
When you’re busy with food preparations on Thanksgiving morning, there won’t be enough time to clean the house. To help take the stress out of the busy day, clean your home a day or two before the big day.
Now’s also a great time to set up any extra tables and chairs you may need to accommodate your guests. On the morning of, if your family members are not helping with the food, they’re the perfect candidates for any last-minute tidying up and setup that needs to happen.
Clear Out Your Freezer
Whether you’re freezing all the leftovers or preserving food ahead of time for the actual day, you’ll need a lot more space in your freezer to handle the job. About a week before Thanksgiving, start clearing out the room in your freezer so you have empty spots. That way, you’ll have room for frozen pies, dinner rolls, appetizers, homemade stock, ice cubes, and anything else you might like to freeze.
Don’t Wait Too Long to Thaw Your Turkey
Thawing an entire turkey takes more time and patience than one might think. Please don’t make the mistake of purchasing a frozen turkey from the grocery store the day before and expecting it to be ready in time. If you want it done right, start to thaw your turkey three days before Thanksgiving. You’ll place it in the coldest part of your fridge in a large pan for plenty of time; it will leak.
Also, setting a pan underneath it to catch the drips will keep you from cleaning up a mess in your refrigerator later. I use an Oven Roaster (roasting pan) or an Electric Roaster Oven (check your local Walmart for a lower price). I recently updated my post about how to prepare your Thanksgiving turkey. Check out that post using the recipe link above and look for Thanksgiving recipes. I also have links to the bottom of this post that you can access.
Prepare Any Side Dishes in Advance
Aside from the turkey, there are bound to be loads of side dishes like veggies you’ll serve on Thanksgiving. To make things easier for yourself, prepare any of these dishes the day before. Then, you can store them in the fridge until it’s time to heat and serve them. This will save you a lot of stress on Thanksgiving when it comes to cooking everything promptly.
Cranberry sauce, soups, stocks, mashed potatoes, squash, appetizers, and pie dough for pie crusts can all be made one or two days in advance. Then, you won’t have to worry about them going bad. Your green bean casseroles and sweet potatoes can also be prepared, stored uncooked in your refrigerator, and then baked the day of.
Make Thanksgiving Trays For Helpers
We like to put cookie sheets with the ingredients so everyone can make a dish for dinner or appetizers. I printed the recipes on paper and had them laminated.
Thanksgiving Trays
Set the Table Ahead of Time
Setting the table is another task that can easily be checked off your list early on. Ensure you have all the necessary utensils, plates, glasses, and paper or cloth napkins for each guest. You can also set out the salt and pepper shakers so they’re ready to go.
If you want a little holiday flair, consider adding festive decor such as a centerpiece or fall-themed place cards as table decorations. I love to set the table the day before. It’s how I roll. This is when I put out the plates with butter so they are spreadable the next day.
Don’t Forget About Dessert
What’s a Thanksgiving feast without a delicious dessert or two to eat afterward? Whether it be pumpkin pie, pecan pie, apple pie, or apple crumble, make sure you leave room in the oven for baking. You can also set out plates and utensils to serve while the desserts are being cooked. And don’t forget about offering some whipped cream or ice cream on the side!
Hint to make Whipping Cream Easier
If you place your hand or stand mixer whipping tools in the freezer the day before, they’ll make your cream whip up so much faster!
Prep Ingredients the Day Before
Prepping all the ingredients, you’ll need the evening or the day before makes your life so much easier on Thanksgiving morning. Clean, peel, and chop your vegetables (such as carrots, celery, potatoes, sweet potatoes, etc.). You can also prep your toppings, salads, and garnishes beforehand. If you’re making stuffing that requires stale bread, be sure to cut it into cubes and set it on a baking sheet at room temperature so it can dry out.
Calculate Cooking Times
Unfortunately, you can only fit so much in your oven at one time. And to make matters even worse, you have a giant turkey that takes hours and hours to cook! I’d encourage you to sit down and calculate your cooking times and cooking schedule the night before.
You’ll have to come up with a game plan on what can be cooked before and after the turkey, along with what’s cooking on the stovetop at the same time. That way everything is still hot and fresh when you’re ready to eat.
The key is to try and get the turkey fully cooked and ready to serve when it reaches and maintains a temperature of 165 degrees. The best way to test the temperature of the turkey is to insert a cooking thermometer into the thickest part of the thigh or breast of the bird. This will allow you to get the most accurate reading.
I’ve listed below some cooking times based on weight and whether you are also cooking your stuffing “in the bird,” which the USDA frowns upon, by the way:
All cooking times are based on a minimum temperature of (325°F) = (162°C)
- 1 Turkey
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All cooking times are based on a minimum temperature of (325°F) = (162°C)
UNSTUFFED-STUFFED
4 to 8 lbs = 1.5 to 3.25 hours / 6 to 8 lbs. = 2.5 to 3.5 hours
8 to 12 lbs. = 2.75 to 3 hours / 8 to 12 lbs. = 3 to 3.5 hours
12 to 14 lbs. = 3 to 3.75 hours / 12 to 14 lbs. = 3.5 to 4 hours
14 to 18 lbs. = 3.75 to 4.25 hours / 14 to 18 lbs. = 4 to 4.25 hours
18 to 20 lbs. = 4.25 to 4.5 hours / 18 to 20 lbs. = 4.25 to 4.75 hours
20 to 24 lbs. = 4.5 to 5 hours / 20 to 24 lbs. = 4.75 to 5.25 hours
Remember that not all ovens cook at exactly the same temperature and that altitude MAY make a difference too. Please use a meat thermometer in the thickest part of the turkey breast or thigh and make sure the internal temperature is (165°F) = (73°C) in the breast and (175°F) = (79°C) in the thigh.
Remember that not all ovens cook at the same temperature and that altitude MAY make a difference, too.
Make Sure You Have Containers for Leftovers
After a day of nonstop eating, there’s still bound to be plenty of Thanksgiving leftovers hanging around. Make sure you have enough containers and plastic bags on hand for storing them in the fridge or freezer. And don’t forget about sending your guests home with some leftovers as well! It’s always a nice gesture and gives them something to look forward to for their next meal. Ziploc Leftover Containers
Relax and Enjoy Yourself
Lastly, don’t forget to relax and enjoy the time with your family on Thanksgiving day! This holiday is all about spending quality time with loved ones and giving thanks for everything that we have in our lives. So take a deep breath, share some stories and laughter, and dig into that delicious feast you worked so hard to prepare.
Print This Free Thanksgiving To-Do List
Want a free Thanksgiving to-do list? You can PRINT this PDF and get started on that to-do list right away! This PDF will help you get ready from one month ahead, up to one day ahead. This year, you won’t be behind when making your family’s favorite foods. Thanksgiving To-Do List
Print This Free Grocery List
I love lists, they keep me organized. I hope this printable helps a family or two when they go shopping for the big day. Thanksgiving Grocery List
Print This Thanksgiving Guest and Menu List
I always have to write everything down; I hope this helps a family or two this year. Thanksgiving Guest and Menu List
How to Cook a Turkey
Follow my guide to learn to make the perfect turkey this year! Here are some of my favorite sides:
- Our Favorite Thanksgiving Leftover Turkey Ideas
- No-Fail Soft Dinner Rolls
- Easy Thanksgiving Recipes + Gravy
- How To Cook A Turkey
- Green Bean Casserole
Why do people eat Turkey on Thanksgiving?
I quote the Britannica: “As Thanksgiving became an official American holiday, national mythology formed around it. An 1841 collection of Pilgrim writing referred to the meal described by Winslow as “the first Thanksgiving.” Although Winslow didn’t specifically mention turkey, his fellow colonist William Bradford did refer to a “great store of wild turkeys.”
It’s interesting to read about turkeys. It seems turkeys were plentiful everywhere and sat beautifully on a large platter at the head of the Thanksgiving table. So there you have it. I also read that deer meat, aka venison, was popular for the holiday.
Do we have to serve turkey on Thanksgiving?
Oh, I love this question; I do. Last year, someone told me they were going to serve ham, and another family was going to barbecue steaks. When I was growing up, my mom always had a ham and a turkey. It’s all about traditions, right?
What is your favorite Thanksgiving tradition?
My favorite holiday tradition is making some kind of craft or decoration with the family. Mark would watch the football games while I chilled with the kids. I love holidays with my family. What is your family tradition?
One more thing: after the day winds down, the meal is complete, and we have some free time, we start to decorate for Christmas. Having a few extra hands to decorate for the next holiday is fantastic.
We enjoy getting up early in the morning and watching the various parades on TV that seem to be centered in New York City. We often take for granted what we have. I’m grateful that President Abraham Lincoln declared Thanksgiving a national holiday in October 1863, in the middle of the Civil War.
National Thanksgiving Day
I quote History, “Thanksgiving Day is a national holiday in the United States, and Thanksgiving 2023 occurs on Thursday, November 23. In 1621, the Plymouth colonists and the Wampanoag native Americans shared an autumn harvest feast acknowledged today as one of the first Thanksgiving celebrations in the colonies.”
Who would have thought that colonists from England and other European settlers would come on the Mayflower and land at Plymouth Rock as they searched for the New World? I’m sure glad they had the strength and fortitude to make that trip and set the stage for others. They were like Mark and my ancestors who came here to experience a challenging but wonderful life for themselves and others.
Why is the holiday always on the 4th Thursday of November?
I quote, The LOC.Gov: “In 1939, it would have been difficult to plan your Thanksgiving dinner for 12. Today, Thanksgiving is celebrated on the fourth Thursday of November. But that was not always the case. When Abraham Lincoln was president in 1863, he proclaimed the last Thursday of November our national Thanksgiving Day.” “
After two years of confusion and complaint, President Roosevelt signed legislation establishing Thanksgiving Day as the fourth Thursday in November. After recognizing the problems caused by his 1939 decree, Roosevelt announced a plan to return to the traditional Thanksgiving date in 1942.
Final Word
By following these tips, hopefully, you’ll feel more prepared and ready to host the perfect Thanksgiving dinner for your loved ones. I hope that you all have a wonderful and happy Thanksgiving. Always remember why we should be thankful and share your thoughts with loved ones. May God Bless this world, Linda
Copyright Images: Thanksgiving Table AdobeStock_530181539 by Kristen, Thanksgiving Dinner Depositphotos_88743644_S by Bhofack2
Linda,
These are great tips, but since it’s just the two of us, Jane and I usually just roast a chicken–though sometimes we do a turkey breast. This year we’ll have fresh, garden grown, Dragon Tongue green beans to go with our normal mashed potatoes, gravy, dinner rolls, cranberry sauce and corn (or maybe corn soufflé).
I’ll also toss a garden grown salad (Jericho and Crispino lettuce, Pak Choi, Bright Lights Swiss Chard, Detroit Dark Red beets, Scarlett Nantes Carrots, Early Girl and Sweet 100 tomatoes, De Ciccio broccoli sprouts, and clover and radish sprouts. I’ll also add store bought cucumber and celery, craisins, garbanzoes, roasted sunflower seeds and sometimes sliced oranges or mandarins. I squeeze lemon juice over it since we don’t use dressing–the juice keeps the salad fresh for days.
Hi Ray, oh you know I love hearing about your garden!!! SQUEAL!! It is so fun to grow our own food. You are getting fancy on me with that corn souffle, I have never made one!! I love it!! I can’t wait for Thanksgiving! Linda
I bought my turkey last week. Thank you Walmart for 99 cents a pound on that bird! I always make mashed potatoes from a recipe a friend gave me years ago. It has cream cheese and sour cream and butter of course. It freezes well for up to a month so that’s ready to go. Daughter- in-law makes the pies so that’s one thing I don’t have to think about. We have a relaxed thanksgiving at our house.
Hi Paula, oh my gosh, you make your mashed potatoes a month ahead??? Can you share the recipe??? I love this idea! It’s nice when others bring pies or appetizers or side dishes!! I can’t wait for Thanksgiving! Linda
Here’s the recipe for the make-ahead mashed potatoes: 6-7 medium potatoes. Peel, cook and prepare as you would for mashed potatoes. While mashing them, add 1/2 stick of butter, 3 oz.package of cream cheese, 1/2-1 cup of sour cream, salt and pepper to taste. Mash until smooth and place in greased casserole dish. Dot top with more butter and sprinkle with seasoned salt. Bake at 350 degrees for 45-60 minutes, depending on the size of your baking dish. If freezing for up to a month ahead of time, wrap the casserole dish in foil. I thaw it in the refrigerator a couple of days ahead of baking it. Consider the size of your potatoes when adding the cream cheese and sour cream; you may need more or less. This recipe can be doubled or tripled for bigger crowds!
Hi Paula, now my mouth is watering. I will make these and share them on my blog if that’s okay with you. This is such a good idea! Linda
Yes you may share!
Hi Paula, thank you! Linda
Linda:
Great list I just wish you had the forms separate from the article because they would have been easier to print. No offense I am getting too old to figure out what page is what. Just a hint for us of Fuddy duddies
Hi Jackie, did you see where to print them? You are not a fuddy-duddy! LOL! I will email the printable ones to you, would that work? Sending them now. Linda
I’ve mentioned this before but when we hosted Thanksgiving. DH and I would cook the turkey and potatoes the day before that way I can get the bones out of the way and ready to make broth and soup with them. Everyone coming will do a dish to pass, coordinating with me. So it’s not all put on the hosts.
Hi Kathy, oh this is a great idea to cook the turkey the day before, I love this! My family brings a side dish or two and lots of appetizers! Linda
I grew up at a time when my parents insisted on turkey – we raised our own and had several to sell or give away to neighbors. So, while we had all kinds of other meats raised on our farm, turkey it was. I am not a huge fan of turkey or for that matter, chicken or other poultry! Oh well!! My parents also made Thanksgiving about showing and sharing our bounty. It was so important that to my mom and dad (both raised during the Great Depression) to show off what they have accomplished in regard to raising food. I think one of the hardest things for me is to not have that bounty showing – we have plenty of food but not a lot of leftovers! Where are the mashed potatoes? the turkey sandwiches? the turkey ala king? turkey soup?
So, my daughter & son-in-law are hosting as they do most years. This year she was going to roast a couple of chickens but said that it would have been $60 for two roasting birds. YIKES! So instead, she is doing a brisket (one already in the freezer)! How they are cooking it is NOT up to me! I had planned stuffing and a veggie tray to contribute, and she said stuffing will always be good. I have to make it dairy free this year as some of the guests don’t eat any dairy due to health concerns. That is almost sacrilege to me!! Oh well. I was also able to find dairy free ranch dressing for dipping the veggies (just for the dairy free guests – regular ranch for everyone else!!).
We are all (I think 14 or 15 of us) are going to hang out all day so I am also taking some appetizers to share along with lots of apple cider.
Thanksgiving to me is family/friends, glorifying God and sharing His bounty.
To everyone – have a wonderful Thanksgiving. If you are traveling, I pray for your safety. Linda, we all appreciate you and your blog! Thank you.
Hi Leanne, oh I have to have the dressing/stuffing, with gravy. If people have dietary issues we ask them to bring what they can eat. We may have 30 this year, not sure. The more the merrier, we always have plenty of food. I love hearing your story about your parents showing their bounty, what a blessing. I’m not a fan of turkey either, LOL! But I love turkey leftovers with homemade cranberry sauce and cream cheese with a little stuffing on it. My mouth is watering now, I will make enough dinner rolls for two days because we make sandwiches. We really do need to be thankful for the things we can enjoy each day and block out the news. We need a weekend filled with love, thanks you for your words. Happy Thanksgiving to all, Linda
We usually have “roast beast” (any good cut of beef) for thanksgiving and Christmas. I am cooking a turkey today, though, for the leftovers… lost my injector for putting butter inside so my sweet husband went to pick one up… it cost more than the turkey!!! But butter basted turkey is the best!
HI Jan, thank you for the 5 stars, my sweet friend! I believe the cost of the baster cost more than the turkey! Wow, prices have soared the last few years on just about everything. Boy, a butter basted turkey sounds fabulous! Happy Thanksgiving, Linda
Linda:
I did not receive your email with the forms. I want to print off everything not just for myself but for my daughter and daughter in Love so should the day I am no longer around they will learn from a expert YOU!
Hi Jackie, it’s in this post. They will look like this:
Print This Free Thanksgiving To-Do List
Want a free Thanksgiving to-do list? You can PRINT this PDF and get started on that to-do list right away! This PDF will help you get ready from one month ahead, up to one day ahead. This year, you won’t be behind when making your family’s favorite foods. Thanksgiving To-Do List
There are three of them. Please look at the post again, they are towards the bottom. Linda
Hi Jackie, I forgot to thank you for the 5 stars, my sweet friend. Linda
After November 5, we have a lot for which to be thankful!
Hi Harry, oh you are so right. I love this! Linda
We began cooking our turkey a different way a few years ago and it is a real game changer. My husband spatch-cocks it. Another term for it is to “butterfly” the bird. It takes less time to cook and the skin seems to turn out crispier. We mix baking powder, salt, granulated garlic, poultry seasoning and pepper in a bowl. After cutting the turkey and patting the skin dry with paper towels, rub with either melted butter or your choice of oil. (We prefer avocado oil.) Then liberally sprinkle the seasoning/baking powder mix over the entire bird. Bake at 400 for 1 hour and then reduce to the recommended temperature and time for your bird’s size. Always check it with a reliable meat thermometer for doneness. Enjoy!
Hi Stephanie, thank you for the 5 stars, my sweet friend! my gosh, I have heard of this! Wow, I want to try doing this with a a turkey!! I love learning new things, thank you!!! Linda
I used to go all out for Thanksgiving. It’s my favorite time of year. However, since my cancer diagnosis, I don’t have nearly the energy I need for all the made-from-scratch I used to make. It’s KFC this year, baby!
Hi Robbie, oh I hear you on the go all out for Thanksgiving! It’s a lot of work. Luckily we live close to family this year and we will all be doing different dishes. By the way, KFC, sounds awesome! I love their potatoes and gravy! Sounds good to me! Linda
Hi Linda – I still do a big bird (20 – 24lb, whatever is available). For plenty of leftovers, they can be used so many different ways, and I also freeze some for later. Once I’ve stripped the meat from the bird, the bones and added seasonings, go in my big 8 qt crock pot. That cooks all night so the next day, I have the bone broth ready to use, I remove the bones and add a large amount of vegetables, brown rice, and add some leftover Turkey broth (I generally buy 3-4 cartons). That cooks all day to get the vegetables tender. During the last 30 minutes I add some leftover cooked turkey to warm in the broth. My store generally has packages of raw turkey legs and giblets, so I get some legs for the freezer, and the giblets get minced and add them to the gravy. The cooking water goes into the freezer for the soup, if I forget to put the giblets in the gravy, they also go into the freezer, added to the bone broth. The legs can be used for other winter meals down the road. I cook the neck too, and add it to the bones for the soup. Every bit of the turkey gets eaten. My soup is generally dark brown thanks to the bone broth, but we don’t care.
My hints are to make the pies and rolls on Monday or Tuesday, and store them in my Rubbermaid pie safes, and they go out to the porch until needed. It’s just as cold out as my refrigerator, so no problem. If it is warmer the pumpkin pie goes into the fridge. If I have leftover pumpkin mix, it goes into the fridge for pumpkin custards,to cook in the microwave later. Casseroles can be baked the day before, and reheated in the microwave. Even mashed potatoes and sweet potatoes, can be made the day before, placed in the crockpot overnight on Low, then turn them down to warm, until it’s time to make them. Return them, mashed to the crockpot on warm until needed. Or put in the microwave in water to cook on low. The one caveat, is to reheat casseroles in the microwave, they must be in round casserole dishes to fit. I make my stuffing in my 5 qt crockpot before I set up the bird. Gravy can be made using broth and cooked flour roux the day before. As long as it’s made with flour it will melt back from pasty to liquid in the microwave, for serving. I’ve seen a recipe for making gravy in the crockpot, but I’ve never done it, and I’m not how it would come out. I have made creamed onions in my 1.5 qt crockpot before and they have come out perfectly. I bake my potatoes and sweet potatoes sometimes and bake them with the bird or in my countertop oven/fryer. They can also be microwave baked. For the 2 of us baking them makes sense, I serve the baked potatoes topped with butter and Greek yogurt, just I like I make mashed potatoes. Baked Sweets can be served with butter and a drizzle of honey. Sometimes I do make them into a layered round baked casserole of sweet potatoes, Granny Smith apples, and applesauce. We love it.Neither of us like the usual sweet potato casserole or green bean casserole. My green vegetable is usually steamed broccoli. I’m all for using my appliances as much as possible and serve them in them too.it saves time and the effort of watching on the stovetop, so they don’t burn.A large turkey generally lasts us for a weeks worth of meals. They take less stove top space and need no attention, They won’t burn. I start shopping the canned and dried goods in September or October to fit them into our budget.
Hi MaryAnn, thank you for the 5 stars, my sweet friend. Oh, I LOVE LOVE LOVE your ideas on how you make shortcuts to make Thanksgiving Day easier! My daughters decided this year, we will have appetizers at 12:00 noon, and dinner at 5:00 p.m. and pie will be served at 7:00 p.m.Crockpots are the best, they make life easier when cooking this much food. Great tips! Linda