Holiday Cooking: How to Plan a Stress-Free Thanksgiving Menu

Thanksgiving fails for a predictable reason: too much parallel
work compressed into one morning. A 10-person dinner is not hard
because any one dish is hard. It is hard because eight dishes all
want oven time, stovetop burners, counter space, and your attention
between 11 am and 3 pm on the same day.

The fix is timeline-based. Most of the work moves earlier in the
week. The day-of becomes assembly, not cooking.

## One week out: the plan

Decide the menu. A classic 10-person menu:

- Turkey (14 to 16 lb)
- Stuffing
- Mashed potatoes
- Gravy
- Cranberry sauce
- One green vegetable (Brussels sprouts or green beans)
- One root vegetable (carrots or sweet potatoes)
- Dinner rolls
- Pie (pumpkin, apple, or pecan)

That is enough. Nine dishes. Adding more does not make the dinner
better; it makes it late.

## Day -7 (Thursday the week before)

- Order the turkey. If frozen, note the thaw time (4 to 5 days in
the fridge for a 14-lb bird).
- Buy shelf-stable items: flour, sugar, broth, canned pumpkin,
cranberries, butter, nuts.
- Make the shopping list for fresh items.

## Day -5 (Saturday)

- Move the turkey from freezer to fridge if frozen.
- Make cranberry sauce. It keeps 10 days refrigerated and tastes
better after three.
- Make pie crust dough, wrap, refrigerate or freeze.

## Day -3 (Monday)

- Buy fresh produce: Brussels sprouts, carrots, potatoes, herbs,
onions, garlic, apples (if apple pie), lemons, parsley.
- Brine the turkey if doing a wet brine (24 hours). Dry brine starts
day -2.
- Make stock from the turkey neck + vegetable trim. Freeze.

## Day -2 (Tuesday)

- Bake pies. They hold well at room temp overnight covered, or
refrigerated 3 days.
- Dry-brine the turkey (salt all over, uncovered in fridge).
- Bake rolls if making from scratch. Freeze until Thursday morning,
reheat in foil.

## Day -1 (Wednesday)

- Prep stuffing dry mix: cut bread, dry in oven, cool. Dice onions,
celery, herbs.
- Peel and cube potatoes, store covered in water in the fridge.
- Trim Brussels sprouts, cut carrots. Store in bags.
- Make gravy base from the stock. Pour into a jar; Thursday you just
add pan drippings.
- Set the table tonight. This matters more than you think. It
removes an hour of chaos from Thursday afternoon.

## Day 0: the cheat sheet

### 7:00 am

- Remove turkey from fridge. Let sit out 1 hour to take the chill
off. Preheat oven to 325 F.

### 8:00 am

- Stuff (loosely, not densely) or leave unstuffed. Truss. Into the
oven. A 14-lb unstuffed bird roasts 3 to 3.75 hours. Aim for
doneness at 12:45 pm if eating at 2 pm.

### 9:00 am

- Assemble stuffing casserole. Do not bake yet; covered and
refrigerated until oven space opens.

### 10:30 am

- Start mashed potato water boiling. Drain potatoes from overnight
storage, cube, into pot.

### 11:00 am

- Potatoes should be fork-tender. Drain, mash with butter and milk,
season, cover. Reheat gently right before serving.

### 11:30 am

- Roasting vegetables: Brussels on one sheet pan, carrots on
another. Oven temp logistics: keep at 325 for the turkey, pull
vegetables in during the last 45 minutes of turkey time, rotating
pans.

### 12:30 pm

- Check turkey internal temp: 160 F in the breast, 170 F in the
thigh (it rises 5 degrees during rest). Remove, tent with foil,
rest 30 to 45 minutes.

### 12:45 pm

- Oven is free. Bake stuffing (350 F, 30 minutes). Reheat rolls in
foil packet (10 minutes).
- Pour turkey pan drippings into the gravy base. Finish gravy on
stovetop.

### 1:30 pm

- Reheat mashed potatoes on low with extra butter.
- Pull stuffing and rolls from the oven. Carve turkey.

### 2:00 pm

- Serve. Everyone seated. You sit down with them.

## The five habits that save the day

1. **Cook the do-ahead dishes ahead.** Cranberry sauce, pie, stock,
rolls, gravy base all survive 1 to 5 days refrigerated. Do not
cook them Thursday morning.
2. **One oven dish at a time.** Turkey owns the oven 8 am to 12:30
pm. Plan vegetables and stuffing around that.
3. **Set the table Wednesday night.** This is the single easiest
stress reducer.
4. **Accept the rest period.** 30 to 45 minutes of turkey resting is
when you finish the stuffing and gravy. It is not wasted time; it
is structured time.
5. **Delegate dessert.** Apple pie from a guest is the best apple
pie of the day because you did not make it.

## Using the app

/recipes/holiday/thanksgiving has the full classic menu pre-built.
Import your grandmother's version of stuffing or pie from a PDF at
/import, add it alongside, and generate the shopping list against
the whole menu at once. Scale servings up or down based on the
actual guest count, not the default 10, to avoid the 20 percent
over-cook that leaves you with too much food and not enough fridge
space.

## The four things that reliably go wrong

### 1. Underestimating turkey thaw time

A 14-lb frozen turkey needs 4 full days in the fridge to thaw. A
20-lb bird needs 5 to 6. A half-thawed turkey on Wednesday night is
the single most common Thanksgiving disaster. If the bird is still
hard, submerge in cold water (changed every 30 minutes), which
thaws at roughly 30 minutes per pound.

### 2. Oven capacity collision

Most home ovens fit one turkey plus one half-sheet pan, not two
turkeys or a turkey plus a casserole at a different temperature.
Plan the day around turkey-owning-the-oven and route everything
else to stovetop, countertop appliances, or make-ahead.

Appliances that save Thanksgiving:

- Slow cooker for mashed potatoes (keeps warm for 3 hours).
- Instant Pot for the cranberry sauce and for reheating sides.
- Air fryer for Brussels sprouts in small batches while the oven
is full.
- Electric kettle for gravy water, saving a burner.

### 3. Under-seasoning the turkey

A 14-lb bird needs 3 to 4 tablespoons of kosher salt total for a
dry brine. Under-salted turkey is the root cause of "bland
Thanksgiving" complaints. Salt generously 24 to 48 hours in advance,
uncovered in the fridge; the skin dries out and crisps better.

### 4. Overcooking

An overcooked turkey is dry and the rest of the meal cannot
compensate. Buy a probe thermometer and pull the bird at 160 F in
the breast. Resting carries it to 165 F. Do not go by minutes per
pound; ovens vary by 25 F and bird weights vary more than the
recipes assume.

## The drinks question

A 10-person dinner wants 2 bottles of wine (one white, one red), a
case of soda water, one non-alcoholic option (cider, non-alcoholic
beer), and coffee for dessert. Buy one extra bottle of wine you do
not open; nothing is worse than running out at hour three.

## Cleanup is part of the plan

Empty the dishwasher before guests arrive. Line the sink with a
bus tub for dirty plates. Assign one family member (ideally not
you) as dishwasher loader during dinner. A 2-hour dinner with 10
people generates 40+ dirty dishes; without the pre-empty, the sink
overflows by course three.

## The day-after reality

Thanksgiving leftovers are a second dinner, breakfast the next day,
and at least one packed lunch. Portion them into containers before
going to bed Thursday night, not Friday morning when someone has
already picked at the turkey on the counter for 4 hours. Label with
the date. Most Thanksgiving leftovers are safe 3 to 4 days in the
fridge, or 2 to 3 months frozen.

The goal is not a perfect dinner. It is a dinner where you sit down
with your family and actually eat. Every item in this timeline
exists to make that sit-down moment happen on schedule, which is
the only metric that matters.