Thanksgiving Dinner Planning
How To Plan Thanksgiving Dinner - Stress-Free Thanksgiving Dinner

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Write out the menu and a shopping list (read over each recipe and make your grocery list). Check out my Thanksgiving Dinner Menu (includes recipes) for some great ideas.

Write out a cooking schedule and timetable. Indicate the dishes you can make ahead, those that can be frozen, and those that must be cooked at the last minute.

Decide whether you want to ask people to help you, either by bringing parts of the meal (wine, dessert, appetizers, side dishes) or by coming early to help in the kitchen. Make sure everyone knows what they are bringing and what, if any, serving dishes and utensils they should also bring.

Make sure your have all the kitchen equipment you will need, especially a large roasting pan if you are roasting the turkey. If you don't have a meat thermometer, purchases one. Check out Using a Cooking or Meat Thermometer.

This is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

If you are making cheesecakes, make them now and freeze them for later use. This will save you lots of time and frustration. Check out How to Freeze Cheesecakes. Check out my favorite Pumpkin Cheesecake Recipe (It tastes like you are eating pumpkin pie).

If you’re baking pies for dessert, make the dough for the crust, roll it out, lay it into the pie plates, wrap in plastic wrap, and freeze. NOTE: The recommended storage time for unbaked pastry is two months. Pie Recipes (All your favorite pie recipes plus lots more!)

Decide how you are going to cook your turkey. If you choose to barbecue, deep fry, or smoke your turkey, you will not be able to stuff it. Stuffing or dressing will have to be made as a side dish.
 

One Week Before Thanksgiving:

Clean out the refrigerator to make room for the Thanksgiving dinner groceries and prepared dishes. I know you probably don't want to do this, but you will thank me later.

Do your shopping now and purchase all non-perishables. Buy all the ingredients listed for your Thanksgiving dinner recipes. NOTE: Wait until the day before Thanksgiving to buy salad greens, fresh breads, or seafood.

Purchase your turkey. Learn about the different types of turkey that can be purchased: Turkey Terminology - Types of Turkeys. Put the frozen turkey in the coldest part of your freezer. To figure out how big of a turkey you need, estimate that each guest will eat about 1.3 pounds, and then round up:

8 guests: 8 x 1.3 = 10.4. Your turkey should weigh at least 11 pounds.

13 guests: 13 x 1.3 = 16.9. So the bird should weigh at least 17 pounds.

At this point, you should also make sure that you have all the necessary cooking equipment. Besides the usual assortment of pots and pans, you should get your hands on a cheese grater, a strainer, an electric mixer, and various sized mixing bowls and baking dishes.

 

4 Days Before Thanksgiving:

If you're bought a frozen turkey, you'll need to start thawing it. Every 5 pounds of turkey will require 24 hours of thaw time in the refrigerator (i.e., a 15-pound bird will take 3 full days). Start defrosting the frozen turkey in the coldest part of the refrigerator, in the back. - NEVER DEFROST TURKEY AT ROOM TEMPERATURE, since bacteria multiplies and breeds at room temperature.

Following information on thawing turkeys from the National Turkey Federation: