Thanksgiving is only weeks away, and while that may still seem like an eternity to gear up for the big meal, it's time for you to start getting ready. Fortunately, we are here to help every step of the way with this step-by-step guide to planning your Thanksgiving.
Two weeks before Thanksgiving:
- Make your guest list and invite friends and family you haven't yet contacted. Be sure to ask if anyone has any dietary restrictions.
- Decide your Thanksgiving menu — consider the number of people you will be entertaining.
- If you're throwing a potluck-style meal, ask guests if they would like to contribute a special dish.
- If you are planning to cook a turkey, decide whether you're going with a fresh, frozen or smoked bird.
- When selecting a turkey, it can be tricky to figure out exactly what size you need to purchase. Martha Stewart recommends approximately 1 1/2 to 2 pounds per person, but you can also use Butterball's turkey calculator to get a recommended size specific to your guest list. And be certain the bird will fit in your freezer, fridge and oven!
- Stock up on staples (butter, sugar, flour, eggs) when grocery shopping.
- Make or purchase bread and rolls and freeze them for later.
- Purchase disposable supplies, if using, such as paper plates, napkins, cups.
- Decide on a centerpiece and gather any other tabletop decorations.
- If you're buying a frozen turkey, purchase it now.
- Prepare your cranberry relish and store it in the fridge.
- Select wine to go with your meal.
- Ask your kids to help organize games for the younger guests.
- Clean out the refrigerator — which can be done in only 15 minutes with these tips.
- Go shopping for perishable items on your shopping list.
- Place your turkey in the fridge to begin defrosting — and check out Butterball's advice for cooking a turkey if it's your first time.
- Iron linens, if necessary.
- Polish silverware, if necessary.
- Print out recipes and make sure you have all the ingredients needed.
- Cut up bread for stuffing. Season as desired and place on cookie sheet(s) in a preheated (then turned off) oven overnight to dry. Store in plastic zip-top bags.
- Chop vegetables, fruits and herbs for stuffing and seal in plastic zip-top bags.
- Prepare pies. Cover and refrigerate.
- Prepare any make-ahead side dishes (roasted vegetables, casseroles). Cover and store in the fridge.
- Set up an extra table and chairs if more dining space is needed.
- Chill drinks. If you're short on refrigerator space, store them in a cold garage or out on the porch — or place drinks in a large basin filled with ice and water.
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