Thanksgiving is one of those holidays that’s equal parts magic and madness. Between the turkey, the sides, the desserts, and all the expectations—it’s easy to feel overwhelmed.
But here’s the truth: You can absolutely host a beautiful, delicious Thanksgiving without losing your sanity. All it takes is a realistic timeline—and a few reliable kitchen tools—to make it happen.
Follow this step-by-step plan to get ahead, stay calm, and actually enjoy Thanksgiving Day surrounded by your favorite people (instead of stuck in the kitchen).
10 Days Before Thanksgiving: Plan & Prepare
Make your gameplan:
- Finalize your guest list and note any dietary needs.
- Choose your menu and mark which dishes can be made ahead.
- Check your cookware: roasting pan, carving set, pie plates, and storage containers.
Start Grocery Shopping (Part 1)
Grab non-perishables and pantry staples for now: flour, sugar, canned pumpkin, chicken, broth, spices, foil, parchment, and napkins. Don’t forget freezer-safe bags and containers for all those delicious leftovers!
7-8 Days Before Thanksgiving: Start the Turkey Countdown
If you’re using a frozen turkey, it’s time to buy and start thawing. We choose to thaw in the fridge, because even though thawing in water is faster, it also takes over your kitchen sink for hours on end. Just make the space now to thaw in the fridge, and then later, dry brine your turkey.
Turkey Thawing Guide (in the fridge):
- 12–16 lbs → 3–4 days
- 16–20 lbs → 4–5 days
- 20–24 lbs → 5–6 days
Just keep it in the original wrapper, placed on a half-sized baking sheet to catch the drips.
5-6 Days Before Thanksgiving: Deep Prep Mode
Do your fresh grocery run. This is when you stock up on produce, dairy, and fresh herbs and veggies.
Prep Work to Get Ahead:
- Make and freeze pie crusts or rolls.
- Chop onions, celery, and carrots—store in airtight containers.
- Measure out dry ingredients for desserts in labeled bags, jars, or bowls.
Also, if you have the mind for it, this is a great time to make your dinner rolls. If you’re making yeast rolls, mix and par-bake them early, and then freeze them. Simply follow the instructions and underbake them by a couple of minutes (until just lightly golden). Then let them cool completely before placing in an airtight freezer bag or container, removing as much air as possible. Put in the freezer and they will stay perfect for up to a month! Then, to reheat, just bake at 300°F for about 10-15 minutes and brush with butter and sprinkle with salt for that “just baked” warmth and taste.
Pro Tip: Using parchment paper on your baking sheet makes for even browning and quick and easy clean up.
3-4 Days Before Thanksgiving: Make-Ahead Magic
Desserts first! Bake pies now—pumpkin, apple, pecan—and refrigerate until the big day. Honest truth, pies taste even better after resting.
Prep Sides & Sauces:
- Make casseroles (green bean, sweet potato) and refrigerate unbaked.
- Peel and chop potatoes; store submerged in cold water.
- Cook cranberry sauce—it keeps beautifully for several days. In fact, marinading it in the fridge will create an even brighter flavor!
Organization Tip: Label each dish so you remember what’s prepped, baked, or still to-do.
2-3 Days Before Thanksgiving: Get Organized
Bread & Stuffing Prep
- Cube bread for stuffing and let it dry overnight.
- Chop and measure the rest of the ingredients so you can quickly assemble tomorrow.
Set Up Your Table & Drink Station
- Pull out and clean serving platters, utensils, and drinkware.
- Set out linens or decor so the table’s ready early.
- Chill wine, cider, or sparkling water.
Turkey Time!
- Start brining (we prefer spatchcocking + dry brining) and refrigerate overnight.
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If not brining, season the turkey and leave uncovered in the fridge to dry the skin for crispier roasting.
1 Day Before Thanksgiving: The Big Prep Day
Cook-Ahead Wins:
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Make mashed potatoes and reheat in a slow cooker tomorrow.
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Assemble casseroles and stuffing.
- Prep salad ingredients, but keep dressing separate until serving.
Desserts & Details
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Whip cream, set out pie plates, and make sure everything’s ready to serve.
Thanksgiving Morning: Smooth Sailing
Early Morning
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Take the turkey out an hour before roasting.
- Preheat the oven and get your roasting pan or sheet pan ready.
Mid-Morning
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Cook the turkey (about 15 minutes per pound at 325°F for an unstuffed bird). Read our three favorite methods for turkey roasting on this blog post.
- While it cooks, tidy up, finish sides, and relax with your family.
Afternoon
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Bake or reheat casseroles, warm rolls, and make gravy from drippings.
- Garnish dishes with fresh herbs or citrus for a beautiful finish.
One Hour Before Serving: The Final Stretch
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Let the turkey rest at least 30–45 minutes before carving.
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Reheat potatoes, veggies, and rolls.
- Pour drinks, light candles, and breathe. You did it!
Hosting Thanksgiving doesn’t have to mean chaos. With a plan (and the right tools), you can trade stress for smiles and create a holiday you’ll actually enjoy.
If you’re in Salt Lake City, stop by Gygi for roasting pans, bakeware, utensils, and the friendly advice that makes hosting easy.
We’re here to help you feel calm, confident, and completely prepared—so you can focus on what really matters: family, laughter, and full hearts.
