Prepping for Thanksgiving? Read and print out our handy checklist to pull off the holiday without a hitch!
Follow our tips and checklist to host a Thanksgiving that your family and friends will be grateful for. Every family celebrates differently, so make sure you're planning the meal that your family will enjoy. (Hint: You don't have to cook five hors d'oeuvres from scratch.)
Use this as a guide to map out your own Thanksgiving meals and traditions.Download the printable version of this checklist and keep it on the fridge so you won't miss a step!
http://common1.csnimages.com/docresources/2664/18/182763.pdf
Early November
1) Send invitations to guests.
2) Plan the menu.
3) Make shopping list. Clean out your pantry, refrigerator, and freezer.
4) Order fresh turkey, desserts, and flowers.
5) Take inventory of kitchen tools and purchase or borrow any kitchenware you don't own:
- Meat thermometer
- Heavy-duty roasting pan with rack
- Baking dishes
- Serveware, flatware
- Dishes, glasses
- Basting brush
- Fat separator, cheesecloth
- Wire whisk
- Sharpened knife
- Food storage containers
- Extra oven mitts
One Week Before
- Clean the house and decorate with wreaths, centerpieces, and tablecloths.
- Get extra tables or chairs from friends and family, if necessary.
- Purchase foods that will keep for a week, such as frozen breads, desserts, and hearty vegetables.
- Begin to thaw turkey (if frozen) by placing it in the fridge. Allow for one day of defrosting for every four to five pounds; it will take five or six days for a 20-pound turkey to thaw. Note: You can also thaw the turkey by submerging it in cold water. This is a faster method, and requires only 30 minutes per pound.
- Stock your bar with wine and an assortment of other beverages for guests. Turkey's mild flavor pairs perfectly with a variety of beverages. See our suggested wine and food pairings below:
http://common1.csnimages.com/docresources/2664/18/182763.pdf
Tip!
Keep these serving suggestions (per person) in mind when shopping:
- Appetizers - 5 pieces
- Cheese - 2 to 3 oz.
- Turkey - 1 to 1 1/2 lbs.
- Mashed potatoes - 6 oz.
- Side dishes - 4 oz.
- Soup - 1 1/2 cup
- Gravy - 1/2 cups
- Pie - 1 pie per 6 people
- Beverages - 2 to 3 per person
A Few Days Before
- Buy fresh foods including vegetables, meats, cheeses, breads, and desserts.
- Prep appetizers, cranberry sauce, and side dishes that can be stored for a few days.
- Get final guest count and let everyone know what they can bring.
- Polish silver and iron table linens.
- Create cooking schedule based on your menu.
Tip!
Keep these measurement conversions close by when you start to bake and prep:
The Day Before
- Buy dessert, fresh breads, seafood, and other perishable items. If you ordered a fresh turkey, pastries, or flowers, pick them up now.
- Defrost pie dough, dinner rolls, and other frozen foods.
- Peel, chop, and prep vegetables and side dishes.
- Chill wine and beverages.
- Stage the table or buffet with serving bowls. Place labels in front of each one to ensure there are enough for each side dish.
- Set the table with linens and dinnerware. Top with a centerpiece and tabletop décor.
Thanksgiving Morning
Prepare your turkey:
- Remove from the refrigerator and let stand at room temperature for at least one hour.
- Remove the giblets and roast them to make gravy stock, or toss them.
- Preheat the oven. You can use a steady temperature of 350-375 degrees F, or you can roast at a higher temperature for half an hour, then lower to 350-375 degrees F for the remainder of the cook time.
- Rinse turkey with water, and pat dry with paper towels.
- Place on a rack in the roasting pan, to help ensure even cooking.
- Fill with stuffing. If you're cooking the stuffing separately, fill the cavity with lemons, apples, onions, carrots, celery, garlic, and herbs.
- Rub with butter or high-heat oil (not olive oil) and sprinkle with salt, pepper, and spices
- Roast the turkey, basting with pan juices every hour, except for the last hour.
Tip!
Depending on whether you stuff the turkey or not, the cooking time will vary. Follow our table below for approximate cooking times at 375 degrees F based on weight.****
*Note:* Oven cooking times vary.
http://common1.csnimages.com/docresources/2664/18/182763.pdf
Right Before Dinner
- Turkey is done cooking when internal temperature is 165 degrees F (175 degrees F for the thigh).
- Allow to sit for 30 minutes so that juices reabsorb before carving.
- Prep and cook side dishes and desserts.
- Before calling everyone to the table, start the coffee maker.
- Last, but not least, enjoy!
