Countdown to a stress-free Thanksgiving
Don't let Thanksgiving creep up on you. Start now to be prepared for the feast
Two weeks before: Order turkey, if buying fresh, with about 2 pounds per person.
Make make-ahead turkey gravy.
One week before: Plan centerpiece and other decorations.
Create menu.
Develop list of ingredients.
Buy dry goods, wine and other beverages.
Purge refrigerator of anything unnecessary.
Saturday before Thanksgiving: Buy perishable goods, including the turkey. Begin thawing the turkey in the refrigerator, if it's frozen. This will take several days, or about 5 hours for each pound of turkey.
Sunday before Thanksgiving: Make the pie dough and freeze or refrigerate it.
Toast the bread crumbs you'll need for stuffing.
Two days before (Tuesday): Thaw make-ahead gravy in refrigerator, if using.
Thaw frozen pie dough in refrigerator, if using.
One day before (Wednesday): If not using make-ahead gravy, remove the giblets from the turkey, make stock and reserve giblet meat for stuffing, if desired.
Make the pies.
Make the stuffing, which you can place in a buttered baking dish, cover and refrigerate overnight. Flavor with cooked giblets, if desired.
Decorate and set the table.
Thanksgiving morning, five hours before: Remove turkey from the refrigerator and let stand 1 hour.
Make the cranberry sauce and set it to chill in the refrigerator.
Peel the potatoes and cover with salted water until ready to boil.
Prepare the remaining side dishes and set aside.
Four hours before: Stuff, season and truss turkey.
Three and a half hours before: Place the turkey in the oven to roast, if you're using a traditional recipe that cooks the bird at 350 degrees. Count on about 12 minutes for each pound of bird, plus 30 minutes to let it rest and let juices redistribute before carving, or about 3 hours and 15 minutes for a 14-pound bird.
About 45 minutes before: Place dressing and sweet potatoes in oven.
About 30 minutes before: Insert an instant-read thermometer into thick part of turkey thigh. When it registers about 175 degrees, remove turkey from oven (temperature should continue rising and reach 180 degrees.)
Stuffing must reach an internal temperature of 165 degrees. If not, scoop from turkey and bake separately until it reaches proper temperature.
While turkey is standing, put potatoes on to boil.
Cook peas or other vegetables.
Make gravy, if necessary.
About 10 minutes before: Mash potatoes.
Carve turkey.
Place side dishes in serving bowls and get everything onto the table. Pour drinks.
Go time: Give thanks! Your family's with you and it's time to eat.