Can you believe it’s time to shift into holiday planning already? Seriously, where did the time go?!
Thanksgiving is less than 4 weeks away, and if you plan on hosting this year, it is time to start checking things off of your to-do list.
In an effort to stay organized, I decided to break up the holiday chores by week. That way, I know exactly what I need to do, and it doesn’t all seem overwhelming.
3 Weeks Before
Plan your menu. Decide which recipes you plan to make and make sure you can pull them all off {i.e. make sure you have the oven space and time}. Also, make sure you have everything you need to make the dinner. The first time I hosted a Thanksgiving, I had to go out and buy a roasting pan, baster, meat thermometer, etc.
Make a giant master grocery list. This will give you time to watch for sales, etc., if you find great deals on items on your list, go ahead and pick them up over the next few weeks. Any items that don’t go on sale, you can get the weekend before Thanksgiving.
Write down a list of all of the recipe preps you can do ahead of time.
If you order a free-range turkey, now is the time to reserve your bird. Send out invites, make phone calls, email, etc. your guest list. You will want to give everyone plenty of time to R.S.V.P. so you don’t waste money on unnecessary food.
Pull out your holiday decor {if you have some} and set it up.
2 Weeks Before
If you go potluck style, make sure to assign what your guests will bring now, so that you don’t include it in your planning.
It’s also a good time to go over your table settings. Do you have enough? Did some of your linens get ruined last year? Replace these all now, when stress level is low. If you do a centerpiece on your table, now is a great time to make it/buy it {unless it’s fresh flowers, of course}. The days right before the big show are always chaotic, might as well check what you can off the list now.
The Weekend Before
Time to do the grocery shopping. If you buy a frozen turkey, it’s best just to stick it in the fridge now so it will thaw by Thursday. You may have to make a final trip to the grocery store a little later in the week, because if you are like me, you will inevitably forget something, but at least the bulk of the shopping will be done.
Now is a good time to clean the house too. If you are planning on overnight guests, this might be a bit more work–make sure you have enough clean towels, etc.
Tuesday
You can make anything that can be chilled in the fridge today {think: cranberry sauce}. This will make the actual day of much less hectic.
Wednesday
By making Wednesday a full day, you will be able to actually enjoy your guests on Thursday. Start with a last minute dash to the grocery store. Grab anything you might have forgotten. You can also pick up fresh flowers if you are using them for your centerpiece.
Wash and chop onions, celery, etc. You can store them in the fridge until you need them tomorrow. You can even assemble your stuffing and store it in the fridge until tomorrow.
Bake pies and desserts. For pies {like apple}, best served warm, just warm them right before serving.
You can also make the dinner rolls today. Wrap them in foil tomorrow and rewarm them in the oven, if you’d like.
Set the table Wednesday night after dinner. I always make the kiddos eat at the bar on Thursday morning. That way, Thursday, all I have to do is cook and present the bird Martha Stewart style to my guests {on a big platter, wearing a dress and a smile–ha!}
If you serve wine with dinner, make sure to chill white wine over night.
Thanksgiving Day
First off, Happy Thanksgiving. Second, pour yourself a glass of bourbon, you may need it–in about 5 hours your house will be full of family, friends, and chaos. Kidding! Obviously you’re happy to have them!
Put in the turkey. While it is roasting, prep and make any side dishes.
About 30 minutes before guests arrive, set out hors d’oeuvres if you made them.
When the bird is done, let it rest while you make the gravy–which should be your final step before calling everyone to eat.
Right before you sit down to eat, pop in any desserts that may need to be warmed.
Sit down and enjoy the fact that you have great food and people to share it with.
~Mavis
steph says
Great ideas , Mavis. I know someone who has an Excel spread sheet with times across the top and things to cook, bake, and so on down the side. Do not ask her to deviate from the plan. She is also great because she asks each guest what their favorite Thanksgiving dish is. “What side dish makes Thanksgiving, Thanksgiving for you?” She makes everyone’s special dish because she wants each guest to have their favorite at Thanksgiving.
Thanksgiving is my favorite holiday to cook. But unfortunately, I don’t get that opportunity. My mother-in-law makes Thanksgiving when we are home, or we out of state to my family and I don’t cook there. I truly miss it.
Wynne says
A great list! One thing I often forget to do is to turn on the coffee pot when we sit down to eat so that it’s brewed for dessert.
Wendy Steele says
That’s where Kuerigs come in handy!
Kelly says
Steph- There’s no rule against making Thanksgiving anytime of year, or maybe you can start a new tradition and make the meal for your family on Halloween. I have a friend who does a trial run the first week of November every year, then the whole meal over again for the actual holiday. Lucky family! 🙂
sherry says
We do a big dinner on Super Bowl Saturday so we have the left overs for the game. 🙂
Ellen in Clackamas says
I don’t cook the meal anymore as my kids are all grown and out and I only had the list in my head but one of the best time savors for me was to make the mashed potatoes the day before, put them in the frig , take out the next morning and then keep them warm …in the crock pot! (I know Mavis will get a kick out of that one!!). Cut down on some of the swirling on Thanksgiving day.
K209 says
Great list and great comments, Ladies. I typically prep my turkey on Wednesday evening because that is the most daunting, though exciting, part for me and then just pop it in on Thursday. Is there any reason that I may have always overlooked why I shouldn’t do it that way? (My turkeys generally have high approval ratings but I certainly wouldn’t want to risk anyone getting ill because of me.)
Tracy says
My favorite time saver is to make the gravy ahead of time. Everyone loves my gravy so now I have to make about a gallon. A couple days before I roast wings backs or whatever I find cheap at the store on a bed of the outer celery ribs onions carrots, then add them to Kitchen favorites turkey stock. You can thicken then or wait for the day. Making sure your gravy is perfect after the bird is done is soooo much more last minute stress. You can always add extra drippins. I leave mine in the equvilant of a crock pot. This also helps if you brine your bird as its drippings may be too salty
sheila says
I put my checklist and all related information in a binder and use every year for both Thanksgiving and Christmas. Same menu, same checklist. I’ve even stored photocopies of my recipes and shopping list with it so all I have to do is pull out my binder. Especially easy since Thanksgiving is always a Thursday. All tasks are broken down per day and are the same every year.
Jo @ Let's Face the Music says
I’m getting started, too. We’re having a drop-by coffee klatch open house from 7 to noon. I plan on resting in the afternoon. Your timeline will surely help. Jo @ Let’s Face the Music