Key Takeaways
- Start planning two weeks ahead — a written menu and shopping list save time and stress.
- Thaw a frozen turkey in the refrigerator: allow about 24 hours for every 4 to 5 pounds.
- Make soups, casseroles and desserts ahead so the holiday itself is about the turkey.
- Cook turkey to 165°F in the thickest part of the breast, thigh and wing.
Thanksgiving is one of the most joyful meals of the year — and, for whoever is cooking, one of the busiest. The secret to a calm holiday is not working harder on the day itself; it is spreading the work across the weeks before. Here is the plan we use.
Two weeks before
- Confirm your guest count and ask about any allergies or dietary needs.
- Write your menu. Choose a few make-ahead dishes, such as our butternut squash soup and green bean casserole.
- Order your turkey. Plan on about 1 to 1½ pounds per person for leftovers.
- Check that you have a roasting pan, a meat thermometer, serving dishes and enough chairs.
Thawing the turkey safely
The safest way to thaw a frozen turkey is in the refrigerator. According to USDA guidance, allow approximately 24 hours for every 4 to 5 pounds. A 16-pound turkey needs about four days, so plan to move it from the freezer to the refrigerator by the Sunday before Thanksgiving.
| Turkey size | Refrigerator thawing time |
|---|---|
| 8 to 12 lb | 2 to 3 days |
| 12 to 16 lb | 3 to 4 days |
| 16 to 20 lb | 4 to 5 days |
| 20 to 24 lb | 5 to 6 days |
Place the thawing turkey on a rimmed tray on the lowest shelf of the refrigerator so juices cannot drip onto other foods.
Two to three days before
- Do the main grocery shopping.
- Make cranberry sauce — it keeps beautifully for a week.
- Bake pies and refrigerate (fruit pies can stay at room temperature for a day).
- Make soup and refrigerate.
The day before
- Assemble casseroles and side dishes; cover and refrigerate.
- Peel potatoes and keep them covered in cold water in the refrigerator.
- Set the table, and lay out serving dishes with a sticky note naming what goes in each.
- Chill drinks and make room in the refrigerator.
Thanksgiving Day
Count backward from the time you want to eat. A 12- to 14-pound unstuffed turkey roasted at 325°F takes roughly 3 to 3¾ hours, plus at least 30 minutes of resting time. While the turkey rests, the oven is free for casseroles and rolls.
- Remove the turkey from the refrigerator about an hour before roasting.
- Roast until a thermometer reads 165°F in the thickest part of the breast, the innermost thigh and the wing.
- While it rests, bake the casseroles, make the gravy and mash the potatoes.
- Rewarm soup on the stove and warm the rolls last.
Accept every offer of help. Assign a guest to drinks, another to carving, and another to washing up — people love to feel useful.
Handling leftovers
Refrigerate leftovers within two hours of serving. Carve the remaining turkey off the bone, store it in shallow containers and enjoy within three to four days — or freeze it for up to three months. Leftover turkey is delicious in our pot pie or vegetable soup.
Questions & Answers
How much turkey per person?
Plan on about 1 to 1½ pounds of whole turkey per person, which allows for generous servings and some leftovers.
Should I stuff the turkey?
For food safety and even cooking, many cooks bake the stuffing separately. If you do stuff the bird, the center of the stuffing must also reach 165°F.
