Thanksgiving hub
Thanksgiving, planned backwards from the day
Where you are in the countdown, how big a bird your table needs, how much of every side to make, and whether one oven can carry it — worked out from the same planner behind every menu here.
Thanksgiving
The fourth Thursday of November. We'll count the days once the page knows today's date.
Starting today
Your Thanksgiving timeline
Six weeks of jobs, in order. The stage you are in is marked.
6 weeks before
- · Confirm who is coming and who is bringing what.
- · Order a fresh turkey or a heritage bird if you want one.
- · Draft the menu and count oven dishes against your oven.
- · Work out how many seats you have and where extra tables go.
2 weeks before
- · Buy pantry staples, stock, wine and cider.
- · Make and freeze pie dough, stock and cranberry sauce.
- · Borrow or buy a roasting tray, thermometer and extra serving dishes.
- · Plan the table: cloth, candles, and a low centrepiece.
1 week before
- · Confirm final numbers and dietary needs; assign potluck dishes.
- · Write an oven schedule working backwards from serving time.
- · If the turkey is frozen, start thawing it in the fridge by now for a large bird.
- · Clear the fridge and freezer to make room.
2 days before
- · Do the fresh shop: vegetables, herbs, dairy, bread.
- · Bake pies and cornbread; make gravy base from roasted wings.
- · Dry-brine the turkey and leave it uncovered in the fridge.
Day before
- · Assemble gratins and stuffing; chop every vegetable.
- · Set the table completely, including serving spoons for each dish.
- · Chill white wine and cider; set up a self-serve drinks spot.
- · Arrange flowers and candles; label each serving dish.
Day of
- · Take the turkey out of the fridge an hour before roasting.
- · Roast, then rest the bird under foil while sides use the oven.
- · Check the thickest part of the thigh and the stuffing reach 165°F.
- · Give early arrivals a job: rolls, water jugs, candles.
- · Carve in the kitchen and bring platters to the table.
Day after
- · Refrigerate leftovers within two hours of serving and use within three to four days.
- · Make stock from the carcass and turkey sandwiches for lunch.
By table size
Thanksgiving Dinner for 8, 12, 20 or 24
The big table, planned backwards so the bird is not the boss. Each page has a sized menu, a shopping list and a kitchen check.
By table size
Friendsgiving for 9, 12, 20 or 24
A potluck feast with friends, organised just enough. Each page has a sized menu, a shopping list and a kitchen check.
Just the numbers
Thanksgiving calculators
Tell us about your Thanksgiving
How many are coming, who doesn’t eat what, how many ovens. One sentence is enough.