Thanksgiving Prep Tips

Let’s talk about Thanksgiving. Somehow we blinked and suddenly it’s mid-November – and the big day is coming up fast. This holiday is all about giving the gift of food – no wrapped gifts (except maybe a hostess gift). Christmas may sparkle a little brighter, but Thanksgiving is the one built entirely around the table.

Hostess Gift Ideas

Every year I catch myself scrambling a bit as I try to finalize he men. But the beauty of Thanksgiving is that so much of it is already decided for us. Most of us return to our traditional favorites year after year, with maybe one or two fun newcomers sneaking in.

Because Martha Stewart released a new cookbook – I wanted to pull inspiration from her family farm style Thanksgiving menu. A few of her updated classics are making their way into my lineup, and they will work well with my make-ahead strategy.

This week I’m sharing my Thanksgiving prep schedule so this special holiday feels calm, warm, and beautiful and I’m not scrambling in kitchen the entire time. My daughter and prepare a lot of food so we can enjoy a second Thanksgiving the following day.

Thanksgiving week timeline

One week prior:

Finalize menu: add store bought crust if you aren’t planning to make you’re own.
Order any special ingredients (turkey, rolls, etc.)
Clean out refrigerator to make room for leftovers.
Check to make sure you have enough storage containers. I bought a few more of these.
Wash wine and water glasses, set aside.
Gather pie and or tart pans, platter, etc. I ordered this silver tray and love it.
Wash and iron linens.

3 days out:

Make cranberry sauce.
I’ll be following Ina Garten’s dry brine method for my turkey.
Make pie dough and refrigerate.
Chop and store onions, carrots, celery, herbs.

2 days out:

Assemble casseroles up to baking point. I’ll be baking my Dad’s Apple Cider Sweet Potato Dream Bake. This is so delicious – everyone loves it and I know it’s got the marshmallows .. it’s just once a year :)
Make gravy base or broth.
Make Martha Stewart’s Herb Butter: 1 o 1 1/2 cps unsalted softened butter, a couple tablespoons of fresh herbs (sage, thyme, rosemary), lemon zest, black pepper, a little bit of garlic paste or crushed garlic. Apply to turkey: Separate the skin from the breast with your hands and rub he herb butter under the skin in a thick and even layer. Rub remaining butter over the rest of of the bird. Add extra herbs if you’d like. Roast!

Day of:

Set the table,
Make desserts if you feel the ‘day of’ is going to be too hectic.
Kids and adults enjoy helping so have something for them to do. For the little ones: have a few Thanksgiving activities ready. Coloring books, make turkeys buy tracing hands, etc. For adults, ask guests to mix drinks, open wine, pour water, etc.
Set out a pitcher of water.
Don’t forget to set aside a few dishes for dessert.

Thanksgiving morning:

Roast turkey
Finish sides
Warm bread
Light candles, turn on music, enjoy!

Recipes I’ll be making this year:

Martha’s Herb-Butter Turkey

Thanksgiving PLAYLIST:

I made a nostalgic playlist for you to enjoy this week!

Click HERE!

Tablescape Ideas:

I keep the table top simple, leaving more room for food. This year I added some dried hydrangea from my garden and a few tapers. I always layer with a table linen or placemats and cloth napkins. I’ve added these French wine glasses and love them!