Waiting until the last minute to pull together a Thanksgiving feast is for those who like to live dangerously. A checklist, advance planning, and the right tools will let you greet the holiday season feeling prepared and confident. This countdown to Thanksgiving gives you a simple idea each day to help you get ready for the big feast. You can apply this countdown to large gatherings you host any time of year.
Invite your guests. Send an email out this week for a general head count so you can start a menu plan. Cooking for a crowd? The Roasting Pan holds a 20-lb. (9-kg) bird or roast!
Start gathering your recipe ideas. Why not start a new side dish tradition with Savory Mashed Root Vegetables? You’ll need the trusty swivel-action blade Vegetable Peeler for all your veggie side dish plans.
Have a tear-free holiday season. The Food Chopper tackles onions in seconds. Get one now, so you’re ready for all your veggie prep.
A well-stocked kitchen and quality tools will make holiday meal prep much easier, and using the right knife for each job goes such a long way in getting your Thanksgiving meal prep done quickly and beautifully. Cutlery is an investment, so if you invest in one quality knife, we recommend the Chef’s Knife. It’s the one you’ll reach for most, and will do lots of heavy lifting.
Make a playlist. Cue up your favorite tunes that evoke sweater weather, home, and gratitude.
Plan your beverages. Have plenty of choices for the kids and consider a signature cocktail for the grown-ups. Stock up on a few Family-Sized Quick-Stir® Pitchers to serve them in style.
Here are some basic rules to keep in mind for about 25 guests:
- 2 gallons (8-L) of lemonade, punch, or tea if alcohol is being served.
- 4 gallons (16-L) of lemonade, punch, or tea if alcohol is not being served.
- 2 alcoholic drinks per person for the first hour and 1 drink for every hour after.
- 1½ lb. (0.5 kg) of ice per guest.
Good knife skills will make you better, faster and safer in the kitchen. Practice your chopping skills ahead of the big day. Our Chef’s Knife has a special grip guide that will remind you how to properly hold the knife – making you better, faster, and safer in the kitchen.
VIDEO: Brush up on your knife skills 101! Watch the Key Tips Everyone Should Know.
This week, decide what menu items you can make ahead of time and freeze. Soups and casseroles are good candidates. Leakproof containers will be your holiday BFFs before and after the big meal.
Decide on side dishes. Will you go traditional or get inventive with dishes that will surprise and excite your guests?
- Sausage and Apple Herbed Stuffing
- Pecan Crumble Sweet Potato Casserole
- Roasted Vegetable Salad with Apple-Cider Vinaigrette (Check out this helpful Roasted Vegetable chart for prep tips and roasting times.)
Consider vegetarian options for your menu.
Use the Mix ‘N Masher to get a smooth consistency from your favorite mashed potatoes recipe. You can even make them now and freeze them.
Plan your desserts. Plan on a 3-inch wedge (⅙ of a 9-inch pie) for each guest – or one mini pie each! Stock up on dessert-making must-haves like Batter Bowls for mixing, Stackable Cooling Racks to save counter space, and a Pastry Blender for the perfect homemade pie crust. Here are 10 tips to avoid most common pie-baking problems.
Plan an activity for kids to keep them occupied while you prep next week.
Decide how you’re going to prepare your turkey, if you’re serving one. Brine? Roast? Deep fry? Make sure you have Meat Lifters to get your turkey safely to the table.
Turkey Thawing Tips: Refrigerator thawing will take 24 hours for every 4 lb. (2 kg) of turkey. Put your whole turkey breast up on a Half Sheet Pan. An 18 lb. (9 kg) turkey will take about five days to thaw in the fridge. Once thawed, that bird can stay in your fridge for four days before cooking.
Basting Tip: Give the bird a one-time greasing with the Baster, then roast without peeking. The more you open the oven door, the longer the turkey takes to cook!
How do you know when the turkey is done? After about three hours in the oven, insert an oven-safe thermometer deep into the thigh without touching the bone. Start checking the turkey for doneness about 30 minutes before the recommended cook time. Your turkey is done when the temperature reads 180°F (80°C) in the thigh and 165°F (75°C) in the breast or stuffing.
Use the weekend before the holidays to clean the house and clean out your fridge. Three Everyday Cleaning Cloths outlast 15 rolls of paper towels.
Write your holiday grocery list and get to the store. If you forget something, you’ll have a few days to run back out and get it.
Assemble and bake your pie in a beautiful stoneware pie plate. The stoneware draws moisture away from the food so baked goods turn out light and crispy.
Send everyone home with a gorgeous, homemade thank-you gift: mini bundt cakes. Using boxed cake mix, these are incredibly simple and fast to make, while still being one of a kind, personal and made with love. Bonus: get the kids to help decorate the cakes and gift boxes.
Super-charge your hostess reputation by making your own homemade compound butter. All it takes is 60 seconds and the Whipped Cream Maker. Tip: fill the Fluted Chocolate Mold with butter and pop it in the fridge. Everyone will get their own, beautifully detailed single-serve butter.
Iron your tablecloths. Wash your formal serving dishes and pre-set the table. (Hint: Turn the glassware and plates upside down to prevent dust from settling on them.)
Chop, chop, chop. Prep as many fresh ingredients as you can. You’ll be giving your knives a workout, but luckily the Wooden Cutting Board will protect your countertops, and the acacia helps prevent knives from dulling. It’s durable, moisture-resistant and reversible. Use the welled side for cutting and carving, and the flat side for serving your beautiful turkey.
It’s the big day! Serve a classic Rosemary-Herb Roasted Turkey as your majestic golden centerpiece, and enjoy spending quality time making holiday mealtime memories with your loved ones. We hope it’s full of joy, happiness, and plenty of turkey.