Issues → November/December 2008 → Food →

Thanksgiving Timeline

Start planning one week ahead of time

by Annie B. Copps

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Credit: Keller + Keller

Consider this timeline, so that you can have a day to be thankful for, too. See the complete No-Fuss Thanksgiving.

Week before
Double-check that you've ordered your turkey. Make a full shopping list, and check it again.

Three days before
Defrost your turkey if it's frozen. Do your grocery shopping.

Day before
Brine the turkey. Make the cranberry chutney. Make the stuffing (don't add the chicken stock, though). Make the giblet gravy. Set your table.

Four hours before
Roast the acorn squash. Add the chicken stock to the stuffing. Remove the turkey from the brining liquid. Rinse, pat dry, stuff, and get it into the oven.

Two hours before
Make the mashed potatoes and creamed onions.

One hour before
Slice the Brussels sprouts. Take the chutney out of the refrigerator.

While the turkey is resting
Reheat the gravy. Saute the Brussels sprouts. Broil the squash.

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Need more ideas? 25 Thanksgiving Tips from Yankee's Food Editor