God it’s depressing, all the stores are decked out in their Christmas finery, the shelves are stocked with Christmas goods and have been since last month. I can’t get used to not having Halloween and Thanksgiving. Here they wait until summer’s over and roll right into the Christmas season.

I’ve gotten thirty pounds of flour, extra baking powder, some baking soda and yeast to handle my Thanksgiving and Christmas baking needs. I’ve also made up a cooking schedule that is very helpful when cooking for large groups.

Three Weeks Ahead

·         Plan the menu and a guest list, once it’s firm send out invitations.

·         Order your turkey, roast, duck, ham, etc.

·         Create a timeline for make-aheads, freezing, thawing, reheating, and cooking.

·         Making fresh cranberry sauce? Better purchase and freeze berries before the stores run out.

·         Clean out your freezer.

Two Weeks To Go

·         Confirm your guest list and send a copy of the menu

·         Finalize your shopping list. Break it down into what can be purchased ahead, such as canned goods, and what perishables should be picked up closer to the day. Make your first shopping run.

·         Do a test run on any new recipes.

One Week To Go

·         Clean out the fridge.

·         If you're roasting a frozen turkey, pick it up and start thawing. Note that thawing in the fridge will take one day for every 5 pounds of meat. A 15-pound turkey will require three days to thaw thoroughly.

·         Review the menu; are you on target with make-ahead dishes?

·         You might have time to whip up some appetizers to store in the freezer.

·         Remind everyone on the guest list.

Three Days Before

·         Make foods you can freeze: rolls, pie crusts, cornbread for stuffing, and casseroles.

·         Pick up that fresh turkey you ordered. Put it in the brine as soon as possible.

·         Purchase fresh produce and prep it now. You want as much done ahead of time as possible.

Two Days Before

·         Set the table or decorate the buffet. Get extra tables & chairs.

·         Set up the bar away from where you’ll be cooking.

·         Lay out serving pieces and utensils.

·         Wash and dry the turkey. Remove giblets and neck from turkey cavity.  Prepare the marinade and apply it to the turkey. Inject the legs, thighs and breasts – make sure to get marinade under the skin.

·         Put back in refrigerator.

·         Start the soup and bake your pies.

 

One Day Before

·         Wash and prep produce.

·         Make turkey stock for gravy. (Don't use the liver in the stock. If you want it for the gravy, cook it separately, mince it, and add to gravy at the last minute.)

·         Assemble stuffing, put it in a separate pan, moisten with your homemade turkey stock, refrigerate, and bake it on Thanksgiving Day.

·         Bake pies and make cranberry sauce if you haven’t already done so.

·         Arrange frozen dinner rolls on a sheet pan and thaw overnight in the fridge. (Otherwise, thaw at room temperature on Thanksgiving morning.)

·         Make sure your camera is charged and ready.

Thanksgiving Day

This is when all your advance work pays off and you look like a genius. Yes, there might be dishes to be prepared on the day, but you won't be in a panic. Do remember to map out oven and stove time for items brought by guests. Here's what you might have to plan for:

·         Smoke the turkey 

·         Mash potatoes.

·         Make gravy (if you haven't made it ahead).

·         Make the dressing

·         Toss salad.

·         Warm or bake bread and rolls.

·         Reheat frozen dishes.

·         Arrange appetizer platters.

·         Whip cream for desserts.

·         Chill or open wine.

·         Heat cider, make coffee.

Congratulations! Now give yourself a solid hour or more to relax and get yourself ready to greet your guests. And just in case things go sideways, don’t sweat it because there’s always next year!