Thanksgiving Dinner Planning Tips

Today, as I began to plan for next week’s Thanksgiving dinner…I thought…why not take you guys on the journey of planning with me. So here we go. Let’s begin.

Thanksgiving Dinner Planning Tips

In all reality, I begin this process weeks in advance. The guest list is confirmed which determines the number of guests coming that affects the menu and place settings.

Now, I have hosted up to 40 for Thanksgiving and as small as six.

This year there is a small gathering of the two of us and my niece and family. I love that she always joins us since both of our sons are out of town and traveling for both Thanksgiving and Christmas difficult.

Let’s begin with the Menu.

The favorites:

• Turkey
• Dressing– no stuffing here!

• Giblet gravy
• Potato Casserole

• Green Bean Bundles

• Buttermilk Pie

• Deviled eggs
• Cranberry sauce

ALWAYS are always offered.

Some version of Sweet potatoes and Pumpkin pie are usually made by niece, as well as, my mother’s dressing.

Always a favorite…

This year for Thanksgiving dinner?

New additions may be added with this roasted sweet potato salad shared in the Vue magazine.

And for variation? The pumpkin cake recipe, too.

Next in importance is the Time Schedule.

Our Thanksgiving dinner is ALWAYS at lunch. Which means that everything has to be completely ready at noon.

You see? In order for me to make everything work…from thawing the turkey, prepping foods BEFORE Thanksgiving and then baking on Thanksgiving Day?

A time schedule is paramount.

I have done this for years. Just makes me organized and removes the stress.

America’s Test Kitchen includes more items that may be great for your planning.

Can I tell you that the schedule includes days and times before Thanksgiving?

Your Thanksgiving Day schedule should include times to begin and end baking, temps, and locations for where everything is prepared. Also included in that prep is how many items you can fit and bake at the same time.

If you have more than one oven? Designate on your schedule the items to be baked together- according to time and temp in each.

If you have a warming drawer, include what you will move there to keep warm while everything is baking. If you don’t have a warming drawer, consider investing in a warming mat–whether battery operated or electric suiting your serving area.

You may find that other appliances you have, such as, crockpots, can keep things warm while other things are baking.

Turkey

So, the first order of business on the menu is the turkey.

My husband brines and smokes a rotisserie turkey on his Weber that always receives oohs and ahhs.

So let’s start with your turkey.

Back to your guest list? How many will you need to feed? That will determine the size of your turkey. Make a decision on how your will prepare the traditional turkey.

Lots of people simple roast their turkey in the oven.

The turkey is often the one item that takes most of your baking space in the oven.

It can quickly complicate your time schedule of when other things can get into your oven.

Make a decision on the type of preparation for the turkey:

• Have a local smoker smoke your turkey.
• Or smoke it yourself.
• Add your turkey to the grill.
• Many folks deep fry theirs.
• Add to a separate roaster so that your oven is free.
• Crockpot it.
• Spatchcock it for faster cooking. Here’s how Butterball does it.
• Or simply add it to your roasting pan in the oven.

Turkey Reminder

Remember to read your turkey packaging carefully. If it’s frozen…add it to a deep pan (to catch juices) in your fridge to begin thawing in plenty of time before cooking whatever method you choose. Here’s how to safely thaw.

Turkey is poultry, so be careful with your thawing and handling.

And if you have questions? The Butterball Turkey company is available for help…even on Thanksgiving Day. Who knew?

Next, finalize your Menu AND Schedule Plan.

Once your turkey decision is made, add when to do each thing for that turkey onto your schedule.

• When to purchase– whether frozen or fresh.
• If frozen? when and how to thaw.
• When and how to prepare–each step.
• Remember to leave time for that turkey to rest before slicing before your meal.
• We always have the electric knife here ready for slicing that bird.
• If it’s smoked before? Are you warming and slicing before serving? Add that to your plan and time schedule.

Now for the rest of the your Thanksgiving dinner planning tips…

• Prep anything before hand for each menu item. Last week, I baked and prepped the bread for the dressing and added it to my freezer.
• Make a grocery list and shop early for things that you will need that will hold, such as, canned green beans, frozen items, and ingredients that will make shopping closer to Thanksgiving easier and quicker.
• Then, make a second grocery list for the week of Thanksgiving for consumable items that you may need to buy closer to time of your dinner.
• Next, make your list of recipes that can be made a day or two in advance: desserts, casseroles that can be refrigerated…for me? Casserole dishes of potato casserole, dressing, green bean bundles, cranberry relish, and other favorites that can be made ahead or to only bake on Thanksgiving Day are a huge help.
• Whatever you have refrigerator space for, get done.
• Consider an ice chest to help with storage of some items made ahead, if that can be done safely.

Ahead of time comes the table setting.

To make things easier, if you are able, set your table early, especially if you have a separate dining table that you will use and not need before hand.

Prepare linens, place settings, with glasses and everything ready so that it has a once over and those details are perfect when guests arrive.

Hester and Cook always has the best paper products for holidays if you have a large group and need to simplify.

Candles for ambiance. Playlist for the portable speaker. Centerpiece low enough to have conversation across are all important touches.

Beforehand, don’t forget to get all of your serving and baking dishes out that you will use.

Add a post it note to the center of each dish and arrange them on your serving area so you will know how to arrange everything.

A buffet style serving helps simplify this process.

If dishes are prepped in the fridge, don’t forget to leave a note where each will go in your serving area after baking…even it’s on your dining table.

If someone brings a dish, the note tells them where to place it.

Another great reason the notes work so well is that they will prevent you from forgetting a food item…from setting it out or even preparing!

Set out serving pieces- slotted spoons, forks, etc. near each dish to make sure that you have everything needed.

Don’t forget to set out trivets for hot items to protect surfaces.

Do this a day or two before, if space allows, so that you don’t have to make those decisions later.

Thanksgiving Day?

Plan for it to be easy.

Prepare cold beverages early. I make my beverages -sweet tea or House tea early in the morning and chill. Make the night before if you prefer. Use carafes to hold more if you need to.

Set out your condiments early, too. Butter, salt and pepper and other items. Softened room temp butter is always welcome with those rolls. Don’t forget to set out the basket or serving piece for the rolls.

Follow your schedule carefully to bake and prep things.

As things are prepared, follow your plan on keeping them warm- either in a crockpot, warming drawer, mat, etc.

The last to bake for us is the rolls so that they are perfect.

Set it all out…and prepare for the devouring!

Nothing like having feet under my table.

If possible, set up a separate dessert area and beverage serving area.

Stacks of dessert plates, pie servers, knives, etc, and dessert forks are always added to the dessert area.

Pitchers of beverages set in one area help keep the serving line flow easier.

Make sure that your guests understand the flow for a buffet line, beverage and dessert area.

Other helpful tips–

• Spend time in the planning to be able to enjoy the meal when the day arrives.
• Feel free to accept offers of assistance from guests with food. It makes them feel that their contributions are welcome and accepted and assists you with time and the budget.
• Just a word to the wise–Guests may fail to bring a food item and show up empty handed. If that happens, you might just have (not the same) but a good selection of food items so that their item isn’t missed.
• Start Thanksgiving Day showered and dressed before the craziness of the day begins. If your guests come early like mine, you won’t run out of time getting ready and will feel your best when everyone arrives.
• Always remember to preheat your oven to the correct temperature BEFORE adding in the item to be baked.
• Likewise, adjust shelves and arrange dishes so that they are in the correct place for each item to be baked AND allow for airflow.
• USE TIMERS to make sure food items are monitored and removed with care. You will need multiple ones throughout the process so plan accordingly with times on your schedule so you can keep track.
• Consider baking items EARLY that will hold in a warmer, such as, a warming tray, mat, drawer or crockpot.
• Have plenty of ice on hand and ready for guests with tongs for easy serving in the beverage area.
• Make guests feel welcome. As Martha Stewart says…don’t embarrass them or comment if they are late, or look tired.
• If place cards make seating easier, use them. If you’d like guests to choose their seating, do that. You do you.
• Have an easy welcome area for coats and personal items for guests to hang/retrieve after dinner.
• Always have to go containers ready to send leftovers or a plate home after the meal to those who may not feel up to joining you. Always a big hit here.

Here are a few of similar items that help me with Thanksgiving dinner:

Note: Use what you have. White dishes never fail for any holiday. That’s often what I use in serving pieces. I have yellows, greens, and white casserole and serving dishes that seem to work in among the mix. Nothing has to be matchy-matchy.

Even if you have Christmas decorations up already–no judgment here–you may still lean into the fall festive decorations when serving your dinner.

You may have dishes that lend themselves to the fall. Feel free to be extravagant for holiday hosting, if you prefer. So if you’d love to see beautiful things for a splurge, or practical things that will help make the dinner easier, here you go.

May you have the BEST Thanksgiving gathering ever! Whether you are hosting or contributing, perhaps these tips will help in planning your Thanksgiving dinner.

Happy Thanksgiving, friends!

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