My Thanksgiving meal only works because I do a little meal prep each day. I work off of a timeline throughout the week. By not thinking ahead and following a plan, you will be stuck doing everything on Thursday and will probably miss the parade. Much of this plan is designed to make the day of Thanksgiving less stressful. I want to leave space in my day to spend time with family and to reflect on what I’m grateful for. God really has blessed us throughout the year.
Consider this the sequel of the Stress-Free Thanksgiving post. You’ll want to save this and download my FREE Thanksgiving meal planning kit too!
This is the actual timeline that I follow when I’m cooking the entire Thanksgiving meal, which is usually the case if we’re hosting out-of-town guests.
Here is my day-by-day plan of attack.
Sunday
If I buy a frozen turkey, I may have it thawing in the fridge as early as Sunday. This depends on the size of the bird and how frozen it is. Please follow the instructions that come with yours and exercise food safety precautions.
Monday
I cube bread for the stuffing or dressing. It sits out on the counter for a few days so that it can get all crusty and dry to later soak up all the good flavors.
Tuesday
I make cranberry sauce. There is no need to wait until Thanksgiving Day since it tastes better chilled. I’ve been using this recipe for years and it comes out like a perfect jam every time. Additionally, this is a really good recipe for involving a toddler (before it goes in the oven!) who likes to help in the kitchen.
The turkey’s dry brine also starts on Tuesday if the turkey is already thawed out. For years now, I’ve dry brined my turkey and it is delicious. At this point, I’ve cobbled together a couple of recipes and do my own dry brine, so maybe next year I’ll share my own technique. For now, here’s one of the dry brining recipes that I’ve used with success.
Wednesday
The process really starts to kick into gear. A lot of prep is done the day before Thanksgiving.
First, I prepare the carrots and celery for stuffing the bird in the morning. I also save the veggie scraps for the broth. I chop up sweet potatoes and Brussels sprouts so that they are ready to go the next day. I find it’s easiest to do all the chopping at once. This is where prep bowls* can come in handy.
Next, I make the stuffing and do everything but the final bake. Remember that dry crusty bread? Letting the stuffing sit in the fridge overnight is when all of the yummy flavors transform the bread into a delicious, melt-in-your-mouth treat.
Then I make a broth. So…you know that bag of giblets and the neck that comes inside the turkey? Don’t throw it out. It makes the best broth for making the best gravy. This is another recipe I’ll share next year. I make a broth using the giblets and neck plus some onions, celery, onions, salt, and pepper. As Cousin Eddy says, “Save the neck for me.” Once it’s done, it goes in the fridge to be used the next day for the gravy. I’ve also used it in my stuffing and it is quite delicious.
Another item I handle is breakfast for the next day. We traditionally eat the Cotter Crunch Hot Fruit Bake on Thanksgiving morning, so I’ll make that the night before so that it’s a simple warm-up in the morning.
If I decide to make a dessert, that is usually done on Wednesday as well.
Thursday
It’s showtime. This is the day that the Thanksgiving meal prep timeline pays off. I wake up early to start the turkey and heat up breakfast. While breakfast is warming in the oven, I pull the turkey out of the fridge to lose its chill. I usually aim for lunch at 12 pm or 1 pm. I try to get the turkey done about an hour before I want to serve the meal, so I adjust when I put the turkey in by the cooking time determined by its weight. If it’s a small bird, I get to sleep in more. Most importantly, follow the instructions on your bird and cook it to a safe temperature. An instant-read thermometer* can be helpful.
While the turkey cooks, I relax – drink coffee, eat hot fruit with the family, and watch the parade. The usual Thanksgiving stuff.
About two hours before lunch, I take out the stuffing from the fridge so that it can lose the chill before it bakes. Depending on the size of the turkey, I might bake the stuffing during the final hour or so of the turkey’s time in the oven.
After that, I roast the sweet potatoes, green beans, and Brussels sprouts. Although if you have an air fryer, you could prepare them that way too. While this happens, it’s gravy time. I use my homemade broth, pan drippings from the turkey, and a roux for a perfect gravy. My real secret though is to taste as you go to get the sauce right.
That’s all, folks!
Setting up the buffet and table decor is a topic all on its own, but I pretty much wing that part or delegate that out to my husband or other guests. This Thanksgiving meal prep timeline has worked for me for years now. It makes the day so efficient with plenty of time to watch Tom Turkey wobble through Manhattan. Since Thanksgiving takes so much planning and organizing you can use my FREE planner kit. Also, take a look at my post with tips for a stress-free Thanksgiving.
What do you enjoy most about Thanksgiving?
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