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4 DAYS OUT
Start defrosting the turkey in the coldest part of the fridge. Start making your shopping list. It may be easier to remember what you need by writing down your menu, pulling out all the recipes, and checking to see what you already have on hand so you are not doubling up on some ingredients and forgetting something else. Your list will undoubtedly be long so check things off as you search your pantry. Go shopping Make pie crust dough, roll out, and put into pie pans to freeze.
2 DAYS OUT The holidays are a good time to bring out your best dishes. Make sure they are free of dust and wash any that have not been used recently. Make sure the glasses are spot free. Check the table linens to see it they are clean and free of wrinkles. Your cranberry sauce can be made now. A couple of days in the refrigerator will enhance the flavor. Cut or cube your bread for the stuffing and lay it out on a baking sheet in a single layer so it has a chance to dry out. Stale bread makes the best stuffing!
THE DAY BEFORE If you ordered a fresh turkey today is the day you should pick it up. Prepare the stuffing, but if you are using raw eggs in the stuffing leave them out until you are ready to bake it. Make the giblet stock for the gravy. (if you don’t know what giblets are, ask your Grandma!) Take out the pie crust from freezer to defrost. Make pies and any other desserts. Peel potatoes and refrigerate them in a pan of water Prepare the vegetable casseroles and side dishes that require baking. You can either bake them today and reheat on Thanksgiving or wait and bake them right before dinner. Set the table tonight or first thing in the morning. Plan out your cooking schedule for the next day. Depending on what time you are eating and how big the turkey is will determine what time you need to start your day, so plan accordingly! If you have a small oven you will need to plan bake times and temperatures very carefully. Writing down a specific timeline for everything will be very helpful.
THANKSGIVING DAY
Don’t panic! If you have stuck to your schedule you will be fine!
Set out the turkey. It should sit out about 2 hours before putting it in the oven. Finish making the stuffing and if you are using eggs it is safe to put them in now. Preheat the oven and if stuffing the turkey do it now. Put turkey in oven, basting every 30 minutes. Cooking time will depend on the size of your bird, so look up recommended cook times. You can easily look up cook times online (we recommend www.allrecipes.com) Make the mashed potatoes (about an hour before mealtime set them over simmering water in a heat proof bowl on the back of your stove to keep them warm and fluffy.) If your casseroles are ready but have not been baked put them in the oven an hour before the feast so they will be hot when serving. If you cooked them earlier, reheat 30 minutes before. Check the turkey for doneness in the thigh area or thickest part of the turkey with a meat thermometer making sure it reads 165 degrees. Remove turkey from oven and let it sit 30 minutes before carving. (Now that the turkey is out of the oven you can put the pre-cooked casseroles back in to reheat.) Make the gravy, allowing at least 10 minutes , if you are making a lot of gravy it takes awhile. Put salads and relishes on the table and make sure the beverage glasses are filled. The hot dishes should be put in serving dishes so that they can be passed. Everything should be on the table! Have everyone take their seat and bring in the guest of honor, the turkey!
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