Getting ready for Thanksgiving, Thanksgiving preparation, Thanksgiving recipes |

Preparing for Thanksgiving is like getting ready for a big game. You can’t successfully execute without a solid game plan.

So huddle up!

OK, enough with the bad sports analogies. Let’s get started.

Week before Thanksgiving

Order your turkey/s—figure about 1-1.5 pounds per person, but if you like leftovers as much as my family, you’ll buy an entire extra turkey
Start thinking about your menu. Technically, you don’t have to commit until your grocery store trip, but it helps to have time to brainstorm and not feel rushed
Give guests ideas for dishes they can bring

Week of Thanksgiving

Take inventory—make sure you have the items you need in your pantry (spices, canned items, etc.) and pots, pans and other utensils
Clean out your fridge to make room
Buy all the non-perishable ingredients you’ll need. Unless you enjoy the fighting with old ladies over the last can of pumpkin filling or hauling and unloading 200 pounds of groceries the day of. And don’t forget the booze—you’re gonna need it.
Begin to thaw your turkey/s—figure 24 hours of thaw time per five pounds of turkey

2-3 days before Thanksgiving

Cook the things that will keep well in the fridge or freezer, such as pies, casseroles, sauces and anything else you can think of

Day/night before Thanksgiving

Purchase all the fresh items you still need (lettuce, freshly baked bread, etc.)
Start preparing by chopping veggies, setting ingredients out, etc.

Thanksgiving

If you can’t figure this out by now you’re screwed
Actually, there is one thing you should know—you’ll need to start preparing your turkey/s 5-7 hours before dinner time, depending on the size

Be sure to check back on Better with Butter for a “Southwestern Thanksgiving” (part of this month’s Foodbuzz 24, 24, 24) and leftover recipes.

Now for the fun part—menu research …

Turkey

Mom’s roast turkey

And if you’re really ambitious … this monstrosity

Stuffing

Mom’s turkey stuffing