Don’t Panic: Start Planning for Thanksgiving Dinner Early

Buying your turkey in advance guarantees you'll get the kind you and your family prefer.Olha Yefimova/Shutterstock

One of the most popular holidays of the year is Thanksgiving. That’s why it’s the most traveled time of the year. Families and friends gather around the table for good food and fellowship. But Thanksgiving is also a lot of work.

From setting a beautiful table to preparing the turkey, there are many tasks that need to be done to have the perfect, or at least close enough to perfect, Thanksgiving dinner. It all starts with planning early. Remember it’s a marathon, not a sprint.

Week 4: Guests and Seating

Since many people travel during Thanksgiving, it’s imperative that you contact them and confirm how many people are coming for dinner at least one month before the big day. Consider any last-minute guests who may call. After all, you probably don’t want to turn anyone away.

Annemarie Schumacher, founder of Make Every Day an Event, told The Epoch Times: “A recent trend has been to celebrate Thanksgiving either the weekend before or the weekend after the actual holiday. If you have out-of-town guests, this could be a great option.”

When sending out invitations, she said you should also decide whether your meal will be lunch or dinner.

After you have your guest count, Schumacher said to “start to determine your seating arrangements.”

“Decide how you will be serving dinner. Will it be sit-down or buffet?” she said.

It will also determine table space. If it’s a sit-down, you‘ll need a large dining room table. If it’s a buffet, you’ll need an extra table for the food.

Three weeks before Thanksgiving, make sure you plan out what linens and serving dishes to use. Kristen Prahl/Getty Images

If you have a big group coming, make sure you have enough tables, chairs, dishes, and utensils. If not, consider borrowing from a friend or renting.

According to Schumacher, “Utilizing rentals when hosting a large Thanksgiving dinner can be an essential but often overlooked part of your Thanksgiving planning.”

Ensure they’re delivered a couple of days in advance, so you have time to set up everything.

If you’re buying a fresh turkey, now is the time to order one.

Week 3: Linens and Serving Dishes

Look into your refrigerator. Do you have a bowl of carrots in the back that resemble your grandmother’s green gelatin salad? It’s time to clean the fridge. You‘ll be packing a lot of food in it for dinner, and you’ll need as much space as possible.

Wipe it down while you’re at it. Guests may be helping you and burrowing around trying to find items in your refrigerator. You don’t want them to see the dried milk spill.

Check your tablecloths. Do they have last year’s Thanksgiving gravy stains on them? It’s time to invest in new ones. You'll have time to head to the store and choose a tablecloth and matching napkins before other desperate people grab your size or color. If funds are tight, ask a friend or family member if you can borrow theirs. Another option is to add them to your rental order.

At this point, you should be planning your menu. By doing this, you'll not only know what to buy, but you can also determine if you have enough pots, pans, serving dishes, and spoons. You don’t want to start cooking the day before or the day of and realize you’re shy of two casserole dishes. You’ll be left scrambling or having to leave a dish off the menu. Be prepared to make a run to the store or borrow what you need ahead of time.

Week 2: Turkey and Recipes

If you’re having fresh turkey, you should have already ordered it. But 10 days from the date, you can buy a frozen turkey if you have room in the freezer. If you buy early, you'll have a better choice. This is especially true if you only need a small one, since smaller ones sell out fast.

Organize your recipes. If you’re making Great Aunt Dorthy’s sweet potato casserole, don’t wait until the last minute to find it. You may not be able to find it in time. Or you'll be calling family members at the last minute, hoping they have it.

Two weeks before Thanksgiving, try out any new recipes you'd like to serve. Drazen Zigic/Getty Images

Brindha Dhanabalan, founder of All Cotton Linen, told The Epoch Times: “Two weeks out, I try out any new recipes. There is nothing worse than discovering a dish needs an extra hour in the oven while guests are already hungry. This step makes you feel like a total pro.”

It’s time to beat the crowds to the grocery store and buy staples. Purchase breadcrumbs, canned yams, canned cranberry sauce (unless you’re making it), and the like. Shop first thing in the morning or late at night to avoid crowds.

If you don’t have one or can’t find it, buy a meat thermometer. They sell out fast, and you don’t want to be frantically searching for one on Thanksgiving Day.

Week 1: All Hands-On Deck, It’s Thanksgiving

If you’ve been following the plan, it’s time to buy your fresh groceries, such as vegetables and cheese.

Schumacher said: “If you are cooking a frozen turkey, rinse it with warm (not hot) salt water and place it in the refrigerator to thaw 48 hours before you plan to cook it. This is the safest and easiest technique. Never leave a turkey on the counter to thaw.”

Be sure to reach into the cavity and remove its gizzards and neck, or you’ll have an unwelcome surprise when it’s done.

Buy your fresh groceries the day of your Thanksgiving feast. Anatoliy Cherkas/Shutterstock

Two days before Thanksgiving, clean your house. Don’t worry about the kitchen yet. That should be the last thing you touch since you'll be cooking.

Start preparing the dishes that only need to be warmed up. If something needs to be baked, cook it the day before. Then you'll merely have to warm it up the next day. If you work ahead, Thanksgiving will be much easier for you.

If you plan to brine your turkey, do so the night before you roast it.

Set your table the night before dinner. That way, you’ll feel half done when you rise the next morning.

Thanksgiving is here. According to Today, take your bird out of the refrigerator one to three hours before you put it in the oven. You should plan on roasting it for 15 minutes per pound. When it’s done, the temperature should reach 170 degrees F in the breast and 180 degrees F in the thighs.

If the turkey isn’t completely defrosted because you defrosted it too late, it can still be roasted. It will just take double the time, so be prepared to rise early to make sure it’s completely roasted before serving. Remember, you don’t want turkey al dente or you’ll end up with turkey al salmonella.

Remember What Thanksgiving Is About

According to Dhanabalan, “Thanksgiving should have laughter louder than any kitchen timer. With a little planning and a cozy table, set with plenty of love, it becomes a day everyone remembers.”

Your family will have precious Thanksgiving memories for years to come. skynesher/Getty Images