2 Weeks Before:

• Choose your menu (find mine below)
• Buy turkey
• Start grocery shopping
• Select table setting & decor

5 Days Before:

• Move turkey to refrigerator to begin thawing
• Make and freeze pie dough 
• Make and freeze cranberry sauce (I personally use the canned version)

4 Days Before:

• Make and freeze dinner rolls

3 Days Before:

• Cut bread for stuffing and set out to dry (Unpopular opinion, but I use fresh breadcrumbs)
• Move pie dough to refrigerator to thaw overnight

2 Days Before:

• Chop all vegetables and herbs needed for all dishes
• Make pies. Store in refrigerator.
• Set the table

1 Day Before:

• Dry brine turkey. Refrigerate (uncovered and in roasting pan) overnight
• Make stuffing (don’t bake it yet)
• Make green bean casserole (don’t bake it yet)
• Make mashed potatoes (keep it in the stockpot used for cooking)
• Move cranberry sauce to fridge to thaw overnight
• Move frozen rolls to counter to thaw overnight

My Thanksgiving Menu

Roasted Turkey with Dry Brine: I keep this pretty simple. I generally make a 12-14 lb turkey. Remove the giblets and neck and all that. Pat it dry all over with paper towels. And place it on a rack in a roasting pan.

Mix up 3 tablespoons kosher salt, 2 teaspoon dried herbs, and 1 teaspoon black pepper. Rub this all over the skin and underneath it. I tuck the wings under but I don’t even bother tyling the legs. Refrigerate uncovered overnight.

The next day, let it sit out at room temperature for 1 hour. Preheat the oven to 450 F. Pour 2 cups of broth in the roasting pan. Put the turkey in the oven and reduce heat to 350 F. Cook until internal temperature hits 165 F, which takes about 3 hours. Baste every 30 minutes or so.

Turkey Gravy: Add 1/2 cup grease from the turkey drippings (bacon grease is a good substitute too) to a large saucepan over medium heat. Add 1/2 cup flour, stir to make a roux, cook for a couple minutes. Add the rest of the turkey drippings (leave extra grease behind) and 7 cups of broth. Bring to a boil. Reduce to a simmer and cook until thickened, about 15 minutes. Season with Worcestershire sauce, salt, and pepper.

Mary Berry’s Sage and Onion Stuffing: I saute the onions in the butter until softened (instead of boiling) and bake at 375 F until the top gets crispy, about 30 minutes. Then I stir it up to distribute the crunchy bits.

Food Network’s Best Mashed Potatoes: I make a double batch and season with 2 teaspoons of salt total.

Green Bean Casserole: I tend to try out different recipes. But I don’t skimp on the French’s fried onions, I usually add a splash of soy sauce, and I pretty much always bake at 375 F for 30 minutes.

Food Network’s Best Parker House Rolls: My friend and former colleague, Amanda, developed this recipe and it’s literally perfect.

Cranberry Sauce: This is honestly an afterthought. I don’t really care for this format of cranberries so I just pop open a can for anyone who might be interested.

Appetizers: I try to keep appetizers in the no-cook zone, for the most part. I love a charcuterie board because everything is store-bought. If I have some extra time, I make my baked Pumpkin Cheese Dip.

Dessert: Since dessert is kind of my thing, this one is hard to narrow down! I like making two different pies (options are good). I always do my Ube Pie and then see what my crowd wants.