Thanksgiving is the time to break out all the shopping lists and checklists to stay on top of each and every detail of the celebration.
ONE MONTH BEFORE
□Start planning your Thanksgiving menu (see page 245).
□Order your turkey.
□Make and freeze pie doughs.
□Invite any friends or distant relatives.
□Clear out your freezer.
□Stock the bar and order wine.
THREE WEEKS BEFORE
□Confirm guest list and any food allergies or dietary restrictions.
□Organize your menu by what requires the oven, what needs stove time, and what can be made ahead.
□Check if you have enough chairs (and table space).
□Plan the kids’ table (page 241).
TWO WEEKS BEFORE
□Make a shopping list and check your pantry to see what ingredients you have on hand.
□Shop for all non-perishables, cleaning supplies, and paper goods.
□Inspect your cookware, plates, and platters and buy, borrow, or rent what you need. Make sure your meat thermometer is working.
□Clean table linens.
□Plan for leftovers, stock up on supplies to send food home with your guests, and make sure you have enough storage containers for the refrigerator and freezer.
ONE WEEK BEFORE
□Clean out your refrigerator to make space.
□Buy root vegetables like sweet potatoes, and other produce that lasts, such as cranberries and apples.
THE WEEKEND BEFORE
□Write out your hour by hour cooking schedule.
□Clean sheets and linens and prep the guest room.
□Clean the house (doing your regular weekly routine).
□Make Thanksgiving crafts with the kids.
TWO TO THREE DAYS BEFORE
□Plan your Thanksgiving tablescape; DIY any decorations.
□Pick up turkey (or defrost a frozen one); buy rest of produce.
□Wash and store produce; make the cranberry sauce.
□Toast bread for stuffing and pecans for pie.
□Set the table, putting a Post-it note on each serving piece to identify the dish it will hold.
ONE DAY BEFORE
□Make your centerpiece and any place cards (now that you have your final head count).
□Defrost anything you’ve made ahead.
□Bake pies.
□Make dips, relishes, and salad dressing; prep as many vegetables as you can in advance.
□Pick up flowers.
□Chill wine and beer.
THANKSGIVING DAY
□Follow your hourly cooking schedule.
□Allow time for the turkey to rest before carving.
□Give thanks and savor the feast!
THE DAY AFTER
□Eat or freeze your leftovers.
Serving buffet-style at a big gathering is most practical. I bundle the flatware by placing a fork, knife, and spoon in individual napkins. That way each guest can pick up a bundle and take it with them to their chair.