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.
- 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
Now for the fun part—menu research …
And if you’re really ambitious … this monstrosity
Soups and salads