Over the years I’ve shared my Thanksgiving timeline and it’s proven incredibly helpful — especially to me. This year looks different for many of us, but we’re still hosting my parents, so I’m preparing a full spread of our best classics. I don’t change the menu drastically year to year, and now that I have kids, planning ahead makes everything easier and more enjoyable. Having a clear plan lets me relax and actually enjoy the day while cooking a big meal for everyone.
Below is my full menu followed by a detailed timeline that starts four weeks out.
My 2020 Thanksgiving Menu
- Pomegranate Jeweled Cheeseball
- Citrus Butter Sage Roasted Turkey
- Turkey Stock
- Buttery Herb Stuffing
- House Mashed Potatoes
- The Best Gravy Ever
- Pomegranate Greens Salad
- Corn Pudding Souffle
- Vanilla Bourbon Cranberry Sauce
- Lightened Up Sweet Potato Casserole
- Green Bean Casserole
- Parker House Rolls
- Pumpkin Dream Cake
- Salted Chocolate Pecan Pie Bars
- Red Apple Cider Sangria
The Month Before (or Right Now)
- Confirm the guest list and final headcount. Our gathering is small this year, but the step is the same no matter the size.
- Finalize the menu — decide what I’ll cook, what I’ll buy, and what guests might bring.
- Read every recipe and list all ingredients. I inventory my pantry and fridge, then build a shopping list of what’s missing.
- Check serving dishes, place settings, glasses, and anything needed for the table. I prefer real dishes for Thanksgiving because it creates a nicer, lingering meal. This year I’m considering disposable options for safety.
- Inspect cookware and tools: turkey roaster, twine, baster, pots, baking dishes, etc.
- Create a master list covering everything required.
- Order a fresh turkey.
- Make a small errands list for my partner: propane for the grill, light bulbs, drinks, and other household items.
- Decide on flowers (I no longer order arrangements after a bad experience; I buy and arrange my own when needed).
- Purchase nonperishables now: wine, pantry staples, crackers for appetizers, foil containers for leftovers, and anything else I can buy early.
Two Weeks Before
- Take inventory of the fridge and plan meals to free up space.
- Pick up any pantry items I couldn’t get earlier.
The Week Before
- Do a deep clean of the fridge, discard what’s unnecessary, and make room for the turkey and make-ahead dishes.
- Review the master list again and note any remaining needs.
Thanksgiving Week
Saturday
- Grocery shop for fresh items that will keep until Thursday: milk, potatoes, squash, and similar items.
- Plan simple meals for the weekend after Thanksgiving so we aren’t stuck eating leftovers the whole time — light dinners and easy lunches.
Sunday
- Tackle household tasks and errands: laundry, general upkeep, and anything that keeps life running smoothly.
Monday
- Recheck the list. I always forget something, so this is the time to catch it.
- Clear the dining room and set the table. Arrange the centerpiece area and lay out serving and baking dishes with notes about what will go in each.
Tuesday
- Deep clean the house or have it professionally cleaned.
- One last grocery run for any overlooked items.
- Pick up the turkey.
- Prepare the turkey’s dry brine and get it into the fridge to work its magic.
- Make turkey stock.
- Bake the salted chocolate pecan pie bars and refrigerate them.
Wednesday
- Prepare the lightened sweet potato casserole but don’t bake it yet. Measure the topping and set it aside for the next day.
- Assemble the green bean casserole up to the point before baking and refrigerate.
- Make the cranberry sauce and pumpkin cake, and prep bread and sauté vegetables for stuffing. Store prepped items in jars or baking dishes in the fridge.
- Prepare and bake the Parker House rolls before bed.
- Assemble the pomegranate cheeseball — it improves as it sits.
- Prep the corn souffle pudding so it’s ready to bake on Thursday.
- Before bed, clean the kitchen and run the dishwasher.
Thanksgiving Day
9:30 AM
- Bring the turkey out of the fridge to take the chill off.
- Peel potatoes and store them in a pot of cold water in the fridge.
10:30 AM
- Prepare cheesecloth and the butter/wine basting mixture for the turkey.
10:45 AM
- Stuff the turkey if desired, truss the legs, and get it ready to roast.
11:00 AM
- Put the turkey in the oven. A 15 lb bird takes roughly four hours with this method; I allow extra time for larger birds. Set an alarm to baste at intervals.
- Run the dishwasher if needed so it’s empty after dinner.
12:00 PM
- Make the sangria and chill it. Prepare coffee and dessert areas.
- This is usually when I shower and get ready for the evening.
2:00–3:00 PM
- Make mashed potatoes and keep them warm in a slow cooker.
- Cook halloumi for the salad.
- Take out other dishes that need warming soon: sweet potatoes, green bean casserole, corn, and cranberry sauce.
- Clean up any mess created during prep.
4:00 PM
- Set out appetizers — the pomegranate cheeseball is perfect for snacking.
4:00 PM
- Check turkey temperature. Guests arrive; we snack and catch up.
5:00 PM
- Remove the turkey from the oven and let it rest 30–45 minutes. Put side dishes that need baking or warming into the oven. Start the gravy using the pan drippings for best flavor.
- Toss the salad together quickly — with everything prepped, it only takes a few minutes.
5:30 PM
- Carve the turkey.
5:45 PM
- Fill water and wine glasses. Bring out warm sides and arrange everything for serving.
6:00 PM — Give thanks and eat.
I live for this week — the prep is where the joy is. Everything comes together because of the planning and small tasks done ahead of time.
Do you prepare a detailed timeline like this? I’d love to hear your menu and planning tips.