Everyone does Thanksgiving differently—big, small, earlier, later, traditional, non-tradition-al, a mix of the two…We have very strong opinions about our turkey (are you team oven or team deep fry?), our taters (creamy or chunky?), and our pie (are you pump-kin forever or pecan pie ride or die?).

This year, we’re giving you the keys to the turkey day castle with a Thanksgiving Prep Guide that will lead you through the entire produc-tion.

From dreaming up your dinner menu plan and deter-mining a timeline to delicious ways to eat up the leftovers,

this guide will get you through everything you need to gear up and execute on the big day. We’ll help you brine and trim your turkey and make a pie worthy of contending on the Great British Bakeoff. We have the perfect playlist and will trouble-shoot all of your burning turkey and pie questions. There’s no reason to wait. Let’s start prepping.

The Only Thanksgiving

Prep Guide You’ll Ever Need

Thanksgiving is the most rewarding meal of the year. Or, the most stressful unless you have a plan.

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Brine your bird. For a no-fail, always moist, perfectly tender, irresistibly savory bird, it’s all about the brine. Follow my easy turkey tips and recipe here: Turkey Brine 101—The BEST Wet and Dry Turkey Brine.

Whip up a batch of the Best Creamy Mashed Pota-toes. All you need is a few simple ingredients. The trick is to use Yukon gold potatoes (for extra starch and creaminess), and a hand-held blender mixer.

Make the BEST Classic Stuffing recipe. Skip the boxed mix and make it homemade. My mom’s recipe is simple but delivers every time.

Top it with Cranberry Sauce. Sweet, tart, and jammy this recipe is perfect.

Follow my Best Pie Crust primer. Discover the best pie crust recipe and the answers to all your pie-making questions.

Make a Homemade Turkey Stock. I highly recommend doing this because it will be the flavor base of your gravy. Make it ahead of time and freeze until you need it.

Thanksgiving Must-Dos

No matter how your palate leans on the adventurous or traditional spec-trum, one thing we can agree on is you can be adventur-ous and try some new dishes this year, while still making space on the table for the classics like cran-berry sauce and mashed potatoes. In prepping for Turkey Day, if you don’t do anything else, you must do these things (trust me).

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Classic Menu for a Crowd

The BEST Roast TurkeyThe BEST Mashed PotatoesMom’s Classic Stuffing Green Bean Casserole with Onion Rings5-Ingredient Slow Cooker Creamed CornClassic Pumpkin Pie

Menu for a Modern Thanksgiving

Buffalo Oven Roasted TurkeyBlue Cheese Mashed PotatoesCranberry and Walnut StuffingPan Roasted Brussels Sprouts with PancettaCitrus, Fennel and Avocado SaladMascarpone Pumpkin Mousse Cups

Scaled-Down Menu for 2-4

Juicy Roast Turkey BreastAu Gratin PotatoesFarro, Butternut Squash, and Cranberry StuffingEasy Creamed Swiss Chard with Garlic BreadcrumbsMiso Roasted Butternut SquashApple Crisp

Men

u Id

eas Whether you’re hunkering down with your partner and

keeping it low-key, or hosting the whole fam, we’ve got just the menu for you.

Make things easy on yourself and pick up fresh bread or rolls from a favorite local bakery or store.

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Make a turkey plan. Some-times this can be the trickiest part since there are so many options to choose from—fresh or frozen, organic or not, heritage? Kosher? Whatever you decide, know not all turkeys are created equal.

Injected or pre-basted turkeys (the least expensive option you can find) are pumped with saline solution and vegetable oils, so you would not want to brine one of these. Kosher turkeys are also brined in salt.

I recommend going the natu-ral, organic, or free-range turkey

route, especially if you want to brine your turkey, and you know you do. If you get a heritage tur-key, keep in mind they are lower in fat, so they don’t require as much time to cook.

Order your turkey. Don’t drop the ball on ordering your turkey if you’d like to procure one from a local farm. If you want a fresh tur-key, these are typically available to purchase the weekend before Thanksgiving. If you go this route, store it on the bottom shelf of your fridge.

Thanksgiving Timeline

The majority of the stress associated with Thanksgiving comes from trying to back out your Thanksgiving timeline. Determining when to do what and how to juggle oven times is not a walk in the park. That’s why we’ve taken out the guesswork for you and made a turkey day timeline so you don’t have to.

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1 W E E K B E F O R E

Finalize your menu, then delegate. Make a master list of the dishes you defi-nitely want on the table, then start assigning out. If I’m hosting for a crowd, I always make the turkey, stuffing, and mashed pota-toes, then assign out the rest. Keep track of what categories you’ve given to whom so you don’t end up with all pie and no sides.

Take inventory of your fridge and pantry. Then make your grocery list ac-cordingly.

Make an oven schedule. That way you know exactly what needs to go in when.

Make pie dough. If making any pies, now’s the time to make your dough and freeze it for later.

If you’re buying a frozen turkey, don’t buy one too far in advance, because chances are it was one from last year. If buying frozen, pick up your bird 5-7 days before Thanksgiving, de-pending on its size (see more on that later).

Make your own turkey stock. Buy some turkey parts (wings and backs) and make your own stock. Then freeze it until the day before you’re ready to use it.

It’s all gravy. You don’t have to have your turkey to go ahead and make your gravy early. Make it with a stock using turkey or even chicken parts and pop it in the freezer. Just remember to put it in the fridge to thaw over-night, and gently rewarm it over the stove. You can also make your gravy two days prior to Thanksgiving, but it won’t keep in the fridge beyond that.

Clear your fridge. Throw out anything that’s old and make space because you’re going to need it.

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Hit the store(s). Have your list and check it twice. Orga-nize your list according to your grocery store’s layout. Shop the perimeter of the store first—hit the produce since that’s usually the area you start in, then meat/seafood/deli/bakery and save the middle grocery aisles for last. This will help you get in and get out more efficiently. Also, don’t forget the ice and the alcohol.

Make any sides ahead of time that you can. Cranber-ry sauce is a great make-ahead item, so are vinaigrettes and soups.

Just chill. Start chilling any beer, wine, or ciders that need to be served cold.

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Got a big bird? If you have a big bird (20 lbs or close to that), start thawing it in the fridge 5-6 days before Thanksgiving.

Got a medium-sized bird? If your turkey is 13-17 lbs, place it in the fridge 3-4 days before cooking to thaw.

Got a small bird? If you have a small turkey (anything under 10 lbs), put it in the fridge 2-3 days ahead of cooking to thaw.

Thaw that Turkey Timeline The rule of thumb is: Allow 24 hours of defrosting time for every 4-5 pounds of bird, plus 2 days for it to brine.

Running low on fridge space? If you don’t have a second fridge, think about investing in a large cooler, or borrow one, and store your bird in there. Stick a bunch of ice packs inside with a ther-mometer, so you can ensure it stays the right temp (40°F). I like this probe thermometer because it’s super accurate and it also has an alarm that lets you know if the temp climbs above 40°F.

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Time to brine. Brining is the secret to an always juicy turkey, but know you do have to plan ahead.

If using a wet brine, allow 24 hours for it to brine plus 12-24 hours uncovered in the refrigerator for the skin to dry.

If using a dry brine, allow 24-48 hours of dry brine time.

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Prep bread for your stuffing. If using fresh bread, cube or tear your bread for stuffing and leave it on a sheet pan on your kitchen counter to dry out.

Thaw your pie dough in the refrigerator. Go ahead and par-bake single-crust pie shells that need it (think cream, chess, and pecan pies).

Toast your nuts. Any nuts you plan to include in salads, sides, or des-serts need toasting, and now is the perfect time.

Prep any veggies you can. Clean, trim, and cut things like but-ternut squash, Brussels sprouts, green beans, and carrots. Do NOT prep potatoes or sweet potatoes in advance, as they will oxidize.

Prep your casseroles. Now is a great time to prep your casseroles just to the point of baking. Cover them with plastic wrap or foil until you’re ready to bake the day of—they can be baked in the hour before you want to serve your meal.

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Make and bake. Make your stuffing and bake your casseroles (you can reheat them in the oven the day of, about 30 min-utes before you’re ready to serve).

Make your dessert(s). Now is the perfect time to make your pie, cake, crisp, etc. You can gently heat things that need to be served warm right before you’re serving (the oven will be free anyway since you’ll have already eaten your meal and folks need a good break before they can dive into dessert).

Make your roll dough. If you’re mak-ing bread or rolls, prep your dough so it can proof overnight in your fridge.

Don’t forget the alcohol. Consider making a big-batch champagne punch for a crowd (the last thing you need to worry about is someone having to play bartend-er). Scale up your cocktail of choice, store it in a pitcher or two, and refrigerate. When it’s time for you and your guests to imbibe, grab a glass, fill it up with ice, and pour.

Get set. Break out the good china and set your table now if you can—it’ll save you time and stress on the day of. Iron any linens, purchase and arrange flowers and candles, etc. Match serving ware to platters and tag with Post-It notes for the dishes to be served.

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T H A N K S G I V I N G D AY M O R N I N G

Bake your bread or rolls. Cover them with foil and rewarm them in a 350°F oven for about 7-10 minutes, just before serving.

Put your friends and family to work! Delegate certain tasks so everyone can help out and make it all happen. Got a last- minute errand? Send someone else to the store.

E A R LY A F T E R N O O N ( O R A F E W H O U R S B E F O R E M E A L T I M E )

Prep your potatoes. Make your mashed potatoes or gratins and prepare any other side dishes that couldn’t be prepped in ad-vance. Get them in the oven before your turkey needs to go in.

Don’t forget the apps. Prep or cook any appetizers you can and go ahead and nibble on them to keep hunger at bay.

Ready, set, roast. Put your tur-key in the oven accordingly (de-pending on the size of your bird, this should happen about 5 hours before you want to eat since it should need around 4 hours in the oven and 20-45 minutes or so to rest before carving. Loosely tent it with foil to keep it warm. If carving before serving, you can do this 30 minutes before you’re ready to eat. (If you’re having an earlier meal, you’ll want to start roasting your bird in the morning.)

Stay fortified! When there’s more than one cook in the kitchen, set out some simple, help-yourself-snacks for all to nosh on throughout the day (simple being the opera-tive word here, you’ve got enough to do). Cheese and crackers, nuts, a few marinated olives, or some chopped vegetables and tzatziki or Ranch dressing always do the trick.

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A C O U P L E O F H O U R S B E F O R E S E R V I N G

Make your gravy if you didn’t already.

Unload your dish-washer so you can re-load and run it again after eating.

Got any downtime? Wash some dishes and clean up so you won’t have to deal with as much later.

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Reheat any appetizers and sides that need to be served warm.

Take out anything from the fridge that needs to be eaten cold and take the chill off.

Add the finishing touches to the table, with salt and pepper, butter, and cranberry sauce.

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Carve your turkey. Cover loosely with foil to keep it warm. And remember, hot gravy is the cure for cooled turkey.

Fill the water glasses. This is the perfect assign-ment for a guest looking for something to do.

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E N T E R TA I N I N G T I P S

Welcome guests with a drink or cocktail in their hand, and have appetizers ready. Having something to sip and nibble on sets a festive tone.

Make a kid’s table. Consider hav-ing a kid’s table so they’ll have more fun and you can better enjoy the con-versation. Have some blank paper and a jar or two of crayons for kiddos to stay entertained before it’s time to eat.

Don’t forget the tunes! Have a fun, festive playlist at the ready for when folks arrive and for during the meal.

Give and share thanks. Have a little piece of paper and a pen at each place setting so everyone can write down what they’re thankful for and share it during dinner.

Dish out the leftovers. Have a few eco-friendly containers on hand, or put those used cottage cheese or sour cream containers to good use. If you’re hosting a Friendsgiving, consider ask-ing your guests to bring Tupperware. Fill them up and send them with a deli-cious reminder of the dinner.

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Put your slow cookers to work. You don’t have to make something in one to use it. Transfer things like soups, mashed potatoes, or other non-casserole dishes that need to stay warm to your slow cooker or Instant Pot (and see if you can borrow one or two extras from a friend, ahead of time). Keep things nice and warm using their “warm” setting.

Invest in a single or double electric burners or hot plates (these are wicked cheap) and a great option for keeping soups, gravy, and other sides warm while your stove and oven are fully occupied.

Microwave it! There’s no shame in rewarming things in the good old microwave.

Use a Thermos to keep gravy hot. They’re not just for drinks! A well-insulated gravy container or water bottle (minus the straw) will keep your gravy toasty for hours.

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Pie PrimerThe key to a truly amazing pie lies in the dough. Everyone has a favorite pie dough recipe, but no matter what recipe you use, it all comes down to the technique. Follow these tips for perfect pie crusts every time.

CLASSIC PUMPKIN PIE

CARAMEL APPLE PIE CHOCOLATE CREAM PIE

SKILLET CHERRY PIE FOUR BERRY PIE

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Make sure all ingredients are cold. Cold ingredients, especially the butter and the water, keep those buttery fat flavor pockets solid and stand alone when the heat hits the butter, creating sheaths of flaky layers.

Use butter with 85% fat for the flakiest pie crust. Butter contains more water than shortening, so as the crust bakes, butter’s steam puffs up the crust creating light and flaky layers. In stages, use a food processor or pastry cutter to cut-in chunks of butter into different sizes (think big=walnuts, medium=peas, small=cornmeal).

When it comes to rolling out the dough, think of unfurling a flag, not steamrolling it. First, roll along the outside edge, then, start in the center and roll the dough, rotating it with every few swipes, until it becomes 12 to 13 inches around for a 9-inch pie pan.

Bake in a glass pie dish. This helps monitor the browning of the crust.

Freeze before baking to avoid a sagging crust. Freeze the pie crust for 30 minutes before baking. Baking a pie crust frozen solid helps the crimps hold shape and not melt in the hot oven.

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PUMPKIN BREAD PUDDING WITH WHISKEY SAUCE

PUMPKIN TIRAMISU PUMPKIN ROLL WITH CREAM CHEESE

MASCARPONE PUMPKIN

MOUSSE CUPS

PUMPKIN BREAD

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Leave your turkey uncov-ered in the refrigerator the night before cooking. This technique dries out the skin, making it super crispy when cooked.

Don’t get rid of the fla-vorful drippings in your roasting pan. Pour the drippings into a fat separa-tor or bowl, then pour off or skim the fat from the drip-pings and pour the liquid back into your gravy.

If you don’t have a fat separator, pour the dip-pings into a paper cup, pop it in the freezer for about 10 minutes, then poke a hole in the bottom of the cup with a skewer. Drain the defatted drippings from the cup until the fat reaches the bottom.

Get softened butter in a hurry. Grate cold butter, or, stick it in a freezer bag, pull

out a rolling pin, and bang it into soft submission.

Warm wine? Chill it fast in about 20 minutes. Place it in a wine bucket with ice and fill the bucket with water before adding the bottle.

Poke a fork or a cork-screw into hot potatoes and peel with a paring knife. Or, slice the potato in half and run through a ricer, discarding the peels with each pass.

When blind baking a pie crust, use beans, rice, or pie weights stored in an oven-safe bag. Skip the aluminum foil liners, and bake the bagged beans directly on top of the crust-lined pie pan, then store the bagged weights, and use them over and over again.

Brush the bottom of a pie crust with a whisked egg white to keep fruit pies from becoming soggy.

Ditch the whipped cream in a can. Jazz up a home-made whip with cinnamon and nutmeg or spike it with bourbon or rum. For a non-dairy version, chill a can of coconut milk in the fridge overnight, scoop out the solid cream, and whip.

Clear the counters and make it a buffet feast. Place the plates at the front of the line and start the line up with the salads first, then sides, and finally the turkey, gravy, and rolls.

No roasting rack? No problem! Prop the bird up out of the juices with piec-es of rolled aluminum foil, cookie cutters, or a layer of carrots and celery.

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Amazing Appetizers

When it comes to appetizers, keep it light. You don’t want to fill up on snacks and then not have any room for the big feast. Let others prepare or bring the hors d’ oeuvres and have them on the earlier side if you can, so you can graze lightly while prepping and cooking.

EASY BAKED BRIE CARAMELIZED ONION & MUSH-ROOM CROSTINI

MARINATED OLIVES LIGHT & EASY GREEN ONION

CHEESEBALL

FRENCH ONION DIP

SMOKED SALMON SPREAD

CHEESY SPINACH &

ARTICHOKE DIP

INSTAGRAM WORTHY

CHARCUTERIE BOARD

THE BEST CLAM DIP EASY SHRIMP COCKTAIL

KID-FRIENDLY CHEESE BOARD

SAUSAGE STUFFED MUSHROOMS WITH

HOLLANDAISE

HOT CRAB DIP MINI BLUE CHEESE NUT BALLS

SPINACH & FETA TRIANGLES

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If you ask me, it’s really all about the sides (I mean, for the stuffing alone, right?).

Stellar Sides

STUFFING WITH FARRO & BUTTER-

NUT SQUASH

5-INGREDIENT STOVETOP CREAMED

SPINACH

SWEET POTATO SOUFFLÉ

OLD FASHIONED MAC & CHEESE

BEET, CARROT & POMEGRANATE

SALAD

MY MOM’S BESTPOTATO SALAD

SWEET CARROTS WITH TARRAGON

GREEN BEAN ALMONDINE

SHAVED BRUSSELS SPROUTS SALAD

GLAZED CARROTS

GREEN BEANS WITH SHIITAKE MUSHROOMS

CREAMED BROCCOLI WITH CRISPY

ONIONS

SLOW COOKER CREAMED CORN

ROASTED BRUSSELS SPROUTS

WITH PANCETTA

WALDORF SALAD

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AppetizersTHE BEST BUTTERY

MASHED POTATOESMY MOM’S CLASSIC

STUFFINGROASTED BEET & RICOTTA SALAD

AMBROSIA SALAD CHIPOTLE MASHED SWEET POTATOES

Long Live Leftovers

Arguably the best thing about the post-Thanksgiving feast is the leftovers. After all, is there any other meal you can think of that is better suited to leftovers so good they rival the original meal itself?

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I could eat Thanksgiving leftovers for days. Probably because there are so many crafty ways to keep those leftovers different and fresh. But the first place I always start is with the quintessential day-after- Thanksgiving-turkey-sandwich.

• Start by cutting your carby vessel of choice (roll, bread, or bun) in half. Place it on a foil-lined baking sheet and turn on your broiler.

• Mix a bit of mayo in with leftover cranberry sauce (I always eyeball this, but I’d say it’s a 1:1 ratio). Spread that mixture on both sides of your roll or bread.

• Warm up your leftovers of choice (turkey, gravy, stuffing, etc.) then layer it up. I usually start with turkey, stuffing, and a drizzle of gravy. Add a slice of melty white cheddar or other fave white cheese, broil until the cheese melts, and top with the other half of the roll, et voila!

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Use leftover cranberry sauce for cocktails with gin or bourbon.Or make cran-berry bars (think lemon bars but with cranberry), or, layer with yogurt and granola for a parfait.

Leftover roasted veg-gies are per-fect for making breakfast/brunch hash. Gently warm them up in a skillet and top with an over-easy egg.

If you find your-self with a sur-plus of extra rolls and are experiencing sandwich fa-tigue, dry them out and tear them up to use in breakfast strata or bread pudding.

Use leftover mashed potatoes or mashed sweet pota-toes to make savory waffles, pancakes, or fritters.

Make an epic leftover savory pie. Layer turkey, stuffing, gra-vy, cranberry sauce, and roasted veggies in a prepared pie shell and top with cheese or puff pastry. Bake, and it’s like a whole new dinner.

CURRY TURKEYPOT PIE

TURKEY POT PIE SOUP

SPINACH SALAD WITH TURKEY, APPLES & BUTTERNUT

SQUASH

TURKEY AVOCADO TETRAZZINI

TURKEY AND WHITE

CHEDDAR GRILLED CHEESE

M O R E I D E A S F O R L E F T O V E R S

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