Thanksgiving Hosting Timeline: A Week-by-Week Checklist and Shopping List

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If you're hosting Thanksgiving this year, here's the best advice we can give you: don't try to do it all on Thursday. Every November we have someone come into the shop on Wednesday afternoon looking for a roasting pan and a thermometer, and when we ask about the turkey, it's still frozen solid at home. We've all been there, and it's no fun.

The good news is that almost everything can be done a little at a time. We put together the same timeline we use in our own kitchens, starting about three weeks out and ending with a simple schedule for Thanksgiving Day. Thanksgiving is Thursday, November 26 this year, so the dates are built around that. If you're getting a late start, that's okay. Just jump in wherever you are and do what you can.

Jump to: At a glance | 3 weeks out | 2 weeks out | 1 week out | Thawing and brining | Monday to Wednesday | Turkey cooking times | Thanksgiving Day | Shopping list | Serving checklist | FAQs

Your Thanksgiving Timeline at a Glance

3 Weeks Out: Plan the Day

Figure out who's coming

Start with your headcount, because nearly everything else depends on it. It tells you how big a turkey to buy, how many chairs you'll need and how much food to plan. While you're checking in with everyone, ask about allergies or dietary needs. It's so much easier to plan around a gluten-free guest now than to find out at the door.

Plan a menu you can actually pull off

We know it's tempting to make every dish you love. But you'll enjoy the day a lot more with a menu that fits your oven and your energy. A nice balance is the turkey and gravy, two starches like mashed potatoes and stuffing, two vegetables, cranberry sauce, rolls and a couple of desserts.

As you write each dish down, jot a note next to it about how it's cooked: oven, stovetop, slow cooker or no cooking at all. You'll be glad you did when it's time to figure out what goes in the oven when.

Let your guests help

Most people really want to bring something, so let them. It takes a lot off your plate and makes everyone feel part of the meal. The best things to hand off are dishes that travel well and don't need your oven:

• Appetizers or a cheese board
• Rolls or bread
• A salad or another side that's served cold or at room temperature
• Pies or another dessert
• Wine, beer, cider or sparkling water
• Ice (you'll need more than you think)

We'd keep the turkey, gravy and stuffing for yourself. They all depend on each other and on your oven, so it's easier when they're in one set of hands.

Take a look in your cabinets

This is the step most people skip, and it's the one that sends them running to the store on Wednesday. Pull out your roasting pan and make sure your turkey will actually fit in it. Find your meat thermometer, carving board and carving knife, and your gravy boat. Then count your serving bowls and spoons against your menu. Our serving checklist below walks you through it, and our Thanksgiving kitchen tools checklist covers the cooking side in more detail.

2 Weeks Out: Turkey and Pantry Shopping

Buy the turkey

Plan on about 1 to 1½ pounds of turkey per person. That gives everyone plenty, with some left over for sandwiches the next day. For 10 people, a 14-pound turkey is about right.

If you're buying frozen, go ahead and pick it up now and keep it in the freezer. If you'd like a fresh turkey, this is a good time to place your order so you can pick it up a day or two before Thanksgiving.

Stock the pantry

Getting the shelf-stable things now means your last trip to the store will be quick. Think broth, canned pumpkin, flour, sugar, spices, stuffing bread, foil, parchment and plenty of containers for leftovers. The full list is in our shopping list below.

Plan the drinks

A good rule of thumb is about half a bottle of wine for each adult who drinks wine, plus sparkling water, cider and something for the kids. If you'd like to serve a cocktail, make a big batch ahead of time. That way you get to visit with your guests instead of standing at the counter mixing drinks. Our Home Bar Essentials collection has mixers, bitters and tools to make it easy.

Picture your table

Think about how you'd like the table to look: a tablecloth or runner, napkins, a centerpiece, candles. Then count your chairs, plates, glasses and silverware against your headcount. If you're coming up a little short or just want to freshen things up, take a look at Thanksgiving: A Table to Remember and our tablecloths and runners.

1 Week Out: Clean and Cook Ahead

Do the deep cleaning now

If you get the big cleaning done this week, all you'll need on Wednesday is a quick tidy. Focus on the places your guests will actually see: the entry, the guest bathroom, the living room and wherever you're eating. It's also a good time to wash table linens and any serving pieces that have been tucked away since last year.

Make room in the fridge

Between the turkey, a brine and all the side dishes, you'll need a lot more fridge space than you'd expect. Use up what you can this week and toss anything that's past its prime.

Make what keeps

Some things are just as good, or even better, made ahead. Cranberry sauce keeps nicely in the fridge for a week. Pie dough, rolls and stock for your gravy can all be made now and frozen.

Write out your oven schedule

Start with the time you'd like to eat and work backward. Write down what goes in the oven and when, and which dishes you can reheat while the turkey rests. If you only do one thing from this whole list, make it this one. It takes the guesswork out of Thursday.

Thawing and Brining the Turkey

How long to thaw a frozen turkey

A frozen turkey takes longer to thaw than most people expect. The USDA recommends thawing it in the refrigerator and allowing about one day for every 4 to 5 pounds. Here's what that looks like:

If you plan to brine, add an extra day so the turkey is fully thawed before it goes into the salt. Set it on a rimmed tray so it doesn't drip on everything else in the fridge.

Running behind? You can thaw it in a sink of cold water, still in its wrapper. Change the water every 30 minutes and allow about 30 minutes per pound. Please don't thaw it on the counter.

Dry brine or wet brine?

Brining helps the turkey stay juicy and seasoned all the way through. There are two ways to do it.

A dry brine is the easier of the two. You rub salt (and herbs, if you like) all over the thawed turkey and leave it uncovered in the fridge for 1 to 3 days. It doesn't take up much room, and the skin roasts up nice and crisp. Start it Monday or Tuesday.

A wet brine means soaking the thawed turkey in salted water for about 12 to 24 hours, so start it Wednesday. An Urban Accents Gourmet Brine Bag makes this so much easier than wrestling with a bucket.

Whichever you choose, pat the turkey really dry before it goes in the oven. And if you'd like to get some flavor deeper into the meat, an OXO Flavor Injector lets you add melted butter and herbs right into the breast.

Monday to Wednesday: The Final Stretch

Monday: Fresh groceries

This is the day for fresh herbs, produce, dairy, eggs and bread, plus your fresh turkey if you ordered one. If you can, go early in the day before the stores fill up. Save the ice for Wednesday.

Tuesday: Prep and set the table

Tuesday is a good day to get the little jobs out of the way:

• Start your dry brine, if you're using one
• Chop onions, celery and carrots and keep them in containers in the fridge
• Cube the bread for stuffing and leave it out to dry
• Make any dips or appetizers that will keep
• Set the table, all the way down to the napkins and candles

Setting the table early is one of our favorite tips. It's one less thing on Thursday, and it's nice to walk past it all week.

Wednesday: Cook ahead and get organized

• Bake your pies. Pumpkin and pecan are both lovely made a day ahead.
• Put together casseroles like green beans or sweet potatoes, then cover and refrigerate
• Start your wet brine, if you're using one
• Set out every serving dish with a sticky note telling you what goes in it, and put its serving spoon right next to it
• Set up a drink station and get the drinks chilling
• Pick up ice
• Run the dishwasher and empty it, so you start Thursday with a clean one

How Long to Cook a Turkey

These are the USDA's estimated roasting times for a fully thawed, unstuffed turkey in a 325°F oven. Find your turkey's weight and you'll know roughly how long it needs:

These times are a guide, not a promise. Ovens vary, and here in Colorado our altitude can make things take a little longer than the charts say. The only way to really know your turkey is done is with a meat thermometer. The USDA says it's done when it reaches 165°F in the thickest part of the thigh, the wing and the breast. Start checking about 30 minutes before you think it'll be ready.

What does it mean to "rest" the turkey?

Resting just means letting the turkey sit after it comes out of the oven, before you carve it. Move it to your carving board, cover it loosely with a sheet of foil, and leave it alone for about 30 to 45 minutes.

It's worth the wait for two reasons. First, the juices settle back into the meat instead of running all over the board when you cut into it, so the turkey stays moist. Second, it frees up your oven right when you need it most. While the turkey rests, you can bake your stuffing, warm the casseroles and rolls, and make gravy from the drippings. Don't worry about it getting cold. A big turkey stays hot for a long time under foil.

Thanksgiving Day: A Sample Schedule

Here's how the day might go if you're roasting a 14-pound turkey (enough for about 10 people) and want to sit down to eat at 3 p.m. A 14-pound turkey takes about 3 to 3¾ hours at 325°F, so it goes in the oven around 10:30. If your turkey is bigger or smaller, use the chart above and move the start time earlier or later.

If the turkey finishes a little early, don't panic. It can rest under foil for up to an hour and still be warm. That extra cushion is one of the nicest things about building in a resting time.

A few tools that make the day go more smoothly:

• Le Creuset Large Roasting Pan with Nonstick Rack
• OXO Baster with Cleaning Brush
• Turkey Lifters for moving the turkey from the pan to the board
• TeakHaus Carving Board with Juice Canal to catch all those juices while it rests
• Mad Max Turkey Seasoning

Your Thanksgiving Shopping List

Here's a list to get you started. Add your own family favorites, and cross off anything a guest is bringing.

Pantry items (buy 2 weeks out)

• Chicken or turkey broth
• Stuffing bread or stuffing mix
• Canned pumpkin and evaporated milk
• Flour, sugar, brown sugar and cornstarch
• Kosher salt (plenty if you're brining), pepper, sage, thyme, rosemary, cinnamon and nutmeg
• Pecans or other nuts
• Olive oil and vinegar for the salad
• Crackers for appetizers
• Coffee and tea
• Wine, beer, cider and sparkling water
• Foil, parchment, plastic wrap, storage containers, trash bags and paper towels
• Cheesecloth, if you like to cover the breast while it roasts

Fresh items (buy Monday or Tuesday)

• Fresh turkey, if you're not using frozen
• Butter (get extra) and heavy cream
• Eggs and milk
• Potatoes and sweet potatoes
• Onions, celery, carrots and garlic
• Green beans or Brussels sprouts
• Fresh herbs: sage, thyme, rosemary and parsley
• Fresh cranberries
• Salad greens
• Rolls or bread
• Cheese and fruit for appetizers
• Ice (pick it up Wednesday)

Serving Platters and Utensils Checklist

It's easy to forget about serving pieces until the turkey is carved and you realize you don't have a platter big enough to hold it. That's why we like setting everything out on Wednesday. It gives you a day to borrow or pick up anything you're missing.

• A large platter for the turkey
• A carving board with a groove to catch the juices, plus a carving knife and fork
• A gravy boat and ladle (a small 8 oz gravy boat is handy for the other end of a long table)
• A serving bowl and serving spoon for every side dish
• A bread basket and butter dish
• A small bowl and spoon for cranberry sauce
• Trivets for hot dishes
• A pie server and cake stand
• Pitchers for water
• Enough plates, glasses, silverware and napkins, plus a few extra
• Coffee mugs, cream and sugar
• To-go containers so guests can take leftovers home

Short on serving pieces? You'll find platters and butter dishes in our Platters, Trays and Butter Dishes collection and bowls in Serving Bowls and Gravy Boats.

A Few More Little Things

These are the details that are easy to forget but make a big difference:

• A cooler on the porch or in the garage for extra drinks and ice
• A place for everyone's coats
• Extra chairs, and a kids' table if you need one
• Some music playing in the background
• Candles lit before guests arrive (our Glow and Gather candles make the house smell wonderful)
• A hostess gift, if you're the one visiting this year (try our Celebrate Together collection)

Want More Ideas?

You'll find everything you need for cooking the meal in our Thanksgiving Cooking Essentials collection, and everything for the table in Thanksgiving: A Table to Remember. For linens, take a look at our Tablecloths and Runners.

FAQs

How far ahead should I buy a frozen turkey?

About two weeks ahead is perfect. Keep it in the freezer, then move it to the fridge with enough time to thaw, about one day for every 4 to 5 pounds.

How long should a turkey rest before carving?

About 30 to 45 minutes, loosely covered with foil. It stays hot, the meat stays juicier, and you get your oven back for the side dishes.

What can I make the day before Thanksgiving?

Pies, cranberry sauce, casseroles, dips and appetizers can all be made the day before. Save the turkey, gravy and anything you want crispy for Thursday.

What should I ask guests to bring?

Appetizers, rolls, a salad or other cold side, dessert, drinks and ice. None of these need your oven, so they won't throw off your cooking schedule.

Where can I shop these in Colorado Springs?

Come see us at Aspen Kitchens Home + Gift, 5020 N Nevada Ave, Colorado Springs, CO. Give us a call at 719-264-9200, or shop online anytime at shop.aspenkitchens.com. We're always happy to help you find the right roasting pan, thermometer or platter.