Countdown to an Organized Thanksgiving

Featured Recipes:

Thanksgiving Day is nearly upon us! We'll help you stay organized and stress-free with our simple Thanksgiving timeline.

Two weeks before:

Plan your menu and create a detailed shopping list. Make sure to read through each recipe and double check that every ingredient is included on your list.
Go through your pantry to see what you have on hand so that you don't buy any unnecessary ingredients.
Write out a timetable for recipes that can be made well-ahead, the day before or last minute.
Contact family members if you'll be asking them to bring dishes (always a good idea!) and make sure to let them know now what they should bring. Let them know if you'll be counting on their help early in the day for last minute cooking or set up, too.
If you're baking pies, make your Crisco Classic Crusts now. Roll them out and place them in the pie plates. Wrap securely and freeze until ready to bake.
Bake any quick breads or cakes and cool them completely before wrapping securely and freezing until needed.

One week before:

Go though your fridge and clean out/use up items to make room for Thanksgiving foods.
Shop for all the non-perishable items on your list.
Do an equipment check: you'll need a roasting pan, plenty of pots, pans, baking dishes, dinner and dessert plates, glassware and flatware to accommodate your crowd. Purchase or borrow anything you're missing.

Four days before:

If you've purchased a frozen turkey, begin thawing it now. For each 5 pounds of weight, the turkey will need 24 hours in the refrigerator to thaw. Place the frozen turkey in a rimmed tray (to catch any liquid) in your refrigerator. NEVER defrost a turkey at room temperature.

Three days before:

Iron table cloths, inventory serving platters (placing a sticky note on each platter with the name of the dish to be served on it will help you to stay organized on the big day)

Two days before:

One day before:

Complete pies.
Assemble side dishes like our Savory Sausage Dressing and Sweet Potato Dressing; refrigerate, covered until ready to bake tomorrow. Add a few minutes to the bake time for chilled ingredients.
Make the crumb mixture for our Herbed Green Bean Casserole. Toss together the ingredients when ready to bake tomorrow.
Make the cranberry sauce topping for our Cranberry Orange Sauced Sweet Potatoes. Bake the potatoes Thanksgiving Day and gently reheat the sauce before serving.
Prepare the fruit mixture as directed in our Baked Cranberries and Pears (You can substitute canned pears for fresh, if desired.); prepare the crumb topping mixture separately. Refrigerate both until ready to bake. Assemble and add a few minutes to the bake time for chilled ingredients.
Shop for any salad greens or fresh items.
Set the table; try a centerpiece of mini pumpkins, gourds and nuts cascading down the center of the table. Place candles in glass votives throughout the arrangement for a warm, Thanksgiving glow.

The big day:

Let turkey sit at room temperature for 1-2 hours before roasting it according to the directions included with the bird. Take out the giblets and neck and rinse it in cool water. Pat it dry.
Complete side dishes and reheat gently before the meal.
Just before dinner:
Heat bread or rolls once the turkey is out of the oven and resting before being carved.
Feel thankful that the day has turned out wonderfully and you're able to enjoy a relaxed meal with family.