Do You Have a Thanksgiving Game Plan? Here’s One We’ve Perfected Over the Years

After over forty years of preparing the holiday feast for our family, we’ve got it down to a science. Here is the Thanksgiving plan we follow every year.

Cooking a Thanksgiving meal can be intimidating. Preparing the turkey and an assortment of side dishes all at once is a lot of work.

As a young wife and mother, I learned early on that it was too much for me to handle alone. We didn’t have family close by for several years, so Bob was enlisted as sous chef by default. We picked up some tips and tricks as we went along, and now we have an easy Thanksgiving meal prep plan to follow.

The basics don’t ever change: roasted turkey, stuffing, mashed potatoes, dad’s corn casserole, rolls, gravy and cranberry sauce. And of course, pumpkin pie. But we like to change up the sides and desserts to add a little variety. Sometimes we do a sweet potato casserole, fresh green beans, or a fall salad. Last year we made roasted carrots, creamed spinach, corn bread, and a pumpkin cheesecake. We’re thinking of adding Roasted Sweet Potato Hash this year, along with some other new dishes.

No matter what you’re making, the basic schedule is going to be about the same.

There are some things you can do way in advance, and others you will need to do right before serving. Let’s sort the tasks out one at a time for your Thanksgiving meal prep plan.

As far in advance as possible: Plan your menu and make a shopping list. Also, purchase the equipment, dinnerware, and non-perishable food items you’ll need.

• Try to choose side items, appetizers, and desserts that can be made the day before to make Thanksgiving day less stressful.
• Shop for themed paper goods and decor early; they tend to sell out quickly. I like to use paper plates and napkins for the appetizers and desserts so we have less dishes to wash.
• Make sure you stock up on things like foil and plastic wrap to keep food warm and cover your leftovers. I also buy plenty of disposable containers so I can send home leftovers with my kids.
• Double-check your pantry for items you think you have on hand. (Bob drove all over town looking for sage one year when I thought I had some, but didn’t.)
• We cook the turkey in those large foil roasting pans for easy clean-up, but we stack two together so they’re sturdier. The pans also double for use while we’re prepping.
• Clean out your refrigerator and freezer as much as possible to make room for all the Thanksgiving food.

4-5 days before Thanksgiving: Buy your frozen turkey and set it in your refrigerator at home to thaw.

• We’ve tried fresh turkeys, but honestly, we don’t think they’re worth the higher price. We didn’t see a big difference in the quality.
• Make sure you set the turkey in a dish or pan so the juices don’t leak into your refrigerator.

2-3 days before Thanksgiving: Shop for the perishable food, except for baked goods or anything you need to get really fresh.

• We try to do the majority of our shopping before the stores get crazy, but Bob usually has to make a last minute run for a few items the day before.

The day before Thanksgiving: Make the food that can be done ahead and write out your game day schedule.

• We mix up the stuffing in a foil turkey pan, then store it overnight in the bags from the bread loaves. That way it can fit into the already-crowded fridge more easily. Use plastic storage bags rather than containers for whatever you can for the same reason.
• Bake the pies and rolls if you make them yourself. I will admit I stopped doing this and started buying them from the Publix bakery years ago, since they’re almost as good. But I’m thinking about going back to homemade!
• Prep everything you can, like chopping veggies, mixing dressings, etc. Also prepare dishes that can be made ahead and reheated or finished baking the next day. I’m seriously considering giving this recipe for make-ahead mashed potatoes a try this year.
• Take out all of the serving dishes, platters, and utensils you will need. I plan out what everything goes in on the table, including things like gravy boats, salt & pepper shakers, and butter dishes.
• Sharpen your knives! Make sure you at least have a super sharp one to carve the turkey.
• If you can, set the table and arrange the seating the day before. There are countless ideas online for centerpieces, place cards, and festive decor that are easy and inexpensive.

Be sure to follow this most important step the night before: Write out a detailed Thanksgiving meal prep plan for the next day.

• List everything you need to do in order of the time you need to do it.
• Think about how long each hot item needs to bake, and work backwards to make a schedule. For example, if you plan to eat dinner at 2:00 p.m. and the turkey needs four hours to cook, it needs to be in the oven by 9:00 a.m. so that it will be done an hour ahead. That way you can adjust the oven temperature and bake your side dishes while the turkey is resting and you’re handling other last-minute tasks.
• Pay attention to the temperature for things that need to bake and adjust cooking times, if necessary, so everything will be done at once.

On Thanksgiving Day: Simply follow your schedule, and everything will be great! Here a few tips we’ve picked up along the way.

• Wrap up extra stuffing in foil packets and store in the refrigerator until you’re ready to heat them. We make them out of heavy duty foil. That way, you can squeeze them in wherever there’s room in the oven while you’re baking your side dishes. You can even place them on top of covered casserole dishes, if needed.
• Simmer the neck and giblets in a small pan of water while the turkey is cooking. They make a flavorful broth to use as part of the liquid for the gravy. Some people pull the meat off the neck and chop it up with the giblets for giblet gravy. (We only use the broth.)
• We have used this same set of stainless turkey pins for years to hold the ends of the bird together. They come in handy for pinning the flap down so the stuffing doesn’t come out. Wash them after use and save them for next year!
• Don’t cover your turkey when you remove it from the oven. You want to let it rest for at least forty-five minutes before you carve it so the juices redistribute. It won’t be hot when you serve it anyway – that’s what the hot gravy is for. So leave it uncovered and the skin will stay crisp.
• Learn the correct way to carve a turkey. The proper presentation is far superior to hacking slices off the breast. It also makes a world of difference in how the meat stays moist and delicious.
• Make sure your dishwasher is empty right before dinner. Load it as you clear when the meal is done for easier clean-up.

A little preparation and organization makes a world of difference. We hope our Thanksgiving plan will help you have a relaxed and enjoyable holiday!

Do you have any tips or tricks you would like to add to our list? Post them in the comments below. And have a Happy Thanksgiving!