Oh my gosh — I’m so excited to share my 2019 Thanksgiving menu!
Last year I posted my Thanksgiving timeline and this year’s plan is nearly the same because it works so well. Now that I have kids, planning ahead matters even more — it lets me enjoy the day instead of scrambling. I love cooking a big spread for family and friends, and a clear plan helps me relax and have fun.
Below is my full menu, the kitchen tools I rely on, and my timeline starting four weeks out so you can see how I organize everything.
Enjoy! xo
My 2019 Thanksgiving Menu
- Pomegranate Jeweled Cheeseball
- Butter and Wine Drenched Turkey, using a dry brine
- Grilled Turkey, with the same dry brine
- Grilled Bread Stuffing (cooked outside the bird; I may make a double batch)
- Brown Butter Mashed Potatoes
- The Best Gravy Ever (my mom’s method)
- Pomegranate Greens Salad
- Brussels Gratin
- Corn Pudding Soufflé
- Vanilla Bourbon Cranberry Sauce
- Lightened Up Sweet Potato Casserole
- Lightened Up Green Bean Casserole
- Pumpkin Dream Cake
- Salted Chocolate Pecan Pie Bars
- Red Apple Cider Sangria
Guests are bringing:
- Pies, pies, pies!
- Dinner rolls
The 14 Kitchen Tools I Can’t Live Without
Thanksgiving uses almost everything in the kitchen, but these are the items I truly depend on each year. They save time, reduce stress, and help the meal come together smoothly.
- Kitchen shears — essential for prepping the turkey.
- Cheesecloth — especially useful for the butter and wine turkey method.
- Kitchen twine — a must for trussing the bird.
- Roasting pan — a beautiful, sturdy pan makes a statement and handles the turkey well.
- Turkey baster — handy for basting the bird throughout roasting.
- Meat thermometer — for reliably perfect turkey doneness.
- Turkey lifters — make moving a large bird safe and easy.
- Electric carving knife — speeds up carving when you have multiple birds.
- Carving board — a stable surface for carving and presenting the turkey.
- Fat separator — great for making smooth, flavorful gravy.
- Shaker bottle — useful for mixing gravy and dressings without lumps.
- Multiple casserole dishes — for sides and make-ahead items.
- Hand mixer — perfect for creamy mashed and sweet potatoes.
- Drink dispenser — ideal for sangria or punch during the holiday.
The Month Before (or Right Now)
- Confirm who’s coming and the headcount.
- Finalize the menu and note which dishes guests will bring.
- Review every recipe and write down ingredients; take inventory of pantry and fridge items.
- Plan table settings, serving dishes, and glassware. I like using real dishes and setting the table in advance so guests can linger and enjoy conversation.
- Check cookware and tools — roasting pan, twine, baster, pots, baking dishes, and anything else you’ll need.
- Create a master list of everything required for the meal.
- Order a fresh turkey.
- Delegate small errands to a partner or helper — extra propane, light bulbs, or other household items.
- If you plan to order flowers, do it now — or buy and arrange your own if you prefer full control.
- Buy nonperishables and long-lasting items now: wine, pantry staples, crackers for appetizers, and containers for leftovers.
Two Weeks Before
- Take inventory of the fridge and plan meals to free up space.
- Pick up any pantry or specialty items you couldn’t fetch earlier.
The Week Before
- Deep-clean the refrigerator and make space for the turkey and make-ahead dishes.
- Review the master list and buy any remaining items.
Thanksgiving Week
Saturday
- Grocery shop for fresh items that will last until Thursday (milk, potatoes, squash, etc.).
- Plan simple lunches and light dinners for the holiday weekend so you don’t live on leftovers alone.
Sunday
- Tidy up the house and handle routine tasks like laundry so your space is guest-ready.
Monday
- Review your list again to catch anything you may have missed.
- Clear the dining room and set the table. Arrange serving dishes and label them with Post-its so you know where everything goes.
Tuesday
- Do a final grocery run for any last-minute items.
- Pick up the turkey.
- Prep and apply the dry brine, then refrigerate the turkey so the brine can work its magic.
- Bake the chocolate pecan pie bars and chill them.
Wednesday
- Have the house cleaned professionally or do a deep clean yourself.
- Prepare the sweet potato casserole up to the point of baking; measure and set aside the topping.
- Assemble the green bean casserole and refrigerate it ready to bake.
- Make the cranberry sauce and pumpkin cake, and prep bread and sautéed vegetables for the stuffing; store separately in the fridge.
- Chop and measure ingredients for the Brussels gratin and the salad; wash and toast nuts and prep any cheese.
- Assemble the pomegranate cheeseball — it improves when it sits a bit.
- Clean the kitchen and run the dishwasher before bed so you wake up to an orderly space.
Thanksgiving Day
9:30 AM:
- Remove oven-roasted turkey from the fridge to take the chill off.
- Peel potatoes and place them in a pot of cold water in the fridge.
10:30 AM:
- Prepare the cheesecloth and butter-wine mixture for the turkey.
10:45 AM:
- Stuff and truss the oven turkey; get it ready to roast.
11:00 AM:
- Put the oven turkey in to roast. A 15 lb bird takes around four hours with this method; give yourself extra time for a larger bird and set an alarm to baste.
- Run the dishwasher if needed so you have an empty machine after dinner.
12:00 PM:
- Make the sangria and chill it. Prep coffee and dessert space.
- This is a good time to shower and get ready.
1:00 PM:
- Bring the grilled turkey out of the fridge and preheat the grill.
1:30 PM:
- Put the turkey on the grill and check it every 20–30 minutes with an alarm.
3:00 PM:
- Start prepping the mashed potatoes and Brussels gratin.
- Prepare the halloumi for the salad and take other make-ahead dishes out to come to room temperature or to be reheated soon (sweet potatoes, green bean casserole, corn, cranberry sauce).
- Clean up prep messes so the kitchen is manageable for the final push.
4:00 PM:
- Serve snacks — the pomegranate cheeseball is perfect now!
4:00–5:00 PM:
- Check turkey temperatures. Guests arrive — eat, snack, and chat.
5:00 PM:
- Take turkeys out when they reach temperature and let them rest 30–45 minutes. Reheat and bake sides as needed. Start gravy using the turkey drippings for the best flavor.
- Toss the salad together quickly — everything is already prepped so this only takes minutes.
5:30 PM:
- Carve the turkeys.
5:45 PM:
- Fill water and wine glasses, bring all sides out of the oven, and arrange serving dishes.
6:00 PM:
- Give thanks, sit down, and eat.
I live for this day and the week of preparation — that’s where the joy is for me. All the planning and small steps let me be present with family when everyone arrives.
Do you prep like this too? I’d love to hear your menu and your tips.