I thought it would be a helpful list to have on the blog, so for those of you that are Thanksgiving newbies or just want to be more organized for Turkey Day, this list is for you (scroll down for printable).
Create your menu. Ours is here.
7 DAYS BEFORE THANKSGIVING
Make cranberry sauce and freeze. I use the Whole Berry Cranberry Sauce recipe on the back of the Ocean Spray cranberry package.
Purchase beverages and other non-perishable grocery items
Dig out the turkey roaster, platters and other serving dishes.
Make cornbread for stuffing. Let it dry out for a few days and store in Ziploc bags.
Make room in the refrigerator for the turkey.
4 DAYS BEFORE THANKSGIVING
Start defrosting turkey and or ham. General rule is to allow for a full day for every 4 pounds of meat.
Make ham glaze.
Make/print out placecards.
3 DAYS BEFORE THANKSGIVING
Transfer cranberry sauce from freezer to refrigerator.
2 DAYS BEFORE THANKSGIVING
Make mashed potatoes. Refrigerate in Crock-pot.
1 DAY BEFORE THANKSGIVING
Purchase all perishable and fresh ingredients.
Calculate cooking times and the sequence for cooking.
Remove turkey from refrigerator. Allow to sit at room temperature for 1 hour.
Remove mashed potatoes from refrigerator and allow to sit at room temperature. Cook on low for 3-4 hours, stirring occasionally.
Cook turkey and ham according to time per pound (see below).
Place foil tent over turkey and allow to rest for 20-30 minutes, before carving.
During resting time, cook side of stuffing, put other dishes in oven to warm, make gravy & light table candles.
Print this schedule HERE
Not sure how long to roast your turkey for? Check out this handy dandy chart for approximate roasting times:
Roast the turkey at 325 degrees, breast side up in a roasting pan with rack. Insert a meat thermometer into the thickest part of the thigh. Internal temperature should reach 165 degrees.
Looking for some printables to keep you organized? Simple Living Mama has created these very helpful ones: