When should I start preparing for Thanksgiving? And why?

Answer 1

Thanksgiving Countdown Tips and Timeline

Three weeks ahead:
* Prepare your guest list; confirm how many people will be there.
* Find out if your guests have any special dietary needs.
* Place a rental order, if necessary, for tables, chairs, glasses, plates and flatware.

Two weeks ahead:
* Decide on your final menu and collect the recipes you'll need. Select some dishes that taste good at room temperature, so you won't have to worry about your hot entree getting cold, or your cold dessert melting.
* Assign cooking projects to family members who offer to help.
* Order your fresh turkey, or buy your frozen turkey and put it in the freezer. If buying a whole turkey, plan on one pound per person. If you're buying just the bone-in breast, plan on 3/4 pound per person.
* Order or pick up alcohol and other beverages, or delegate this to your non-cooking guests. Keep in mind that a bottle of wine contains about five glasses and always have non-alcoholic drink choices on hand.
* Shop for non-perishable goods now. You can buy flour, sugar, brown sugar, corn syrup, canned pumpkin, packaged stuffing and cornbread mixes, rice, and fresh or frozen cranberries, all before the crowds descend.

One week ahead:
* Shop for hardier vegetables like butternut squash, carrots, potatoes, parsnips and turnips.
* Buy heavy cream now; it's hard to find right before Thanksgiving.
* If necessary, wash and iron linen or polish silver. Dig out your turkey roaster and platter and any serving dishes hidden away in closets or high shelves.

Three days ahead:
* If you have a frozen turkey, clear a space in your fridge and put the bird in now to defrost.
* Clean the house, or put non-cooking household members in charge.
* If you're having a lot of guests, you may want to set up the table(s) and make sure you have enough space and chairs.

Two days ahead:
* Make pumpkin pies or pumpkin cheesecake, rolls, breads and cornbread for stuffing. Refrigerate pies; you can always warm things up again before serving. Apple or pecan pies don't do well in advance, though; the crust doesn't stay flaky and crisp.
* Make things that can sit for two days in the fridge, like soups and cranberry sauce.
* Assemble casseroles (like sweet potato or green bean); they can be stored uncooked in the fridge and baked on Thanksgiving.

One day ahead:
* Set the table now so you won't have to worry about it later.
* Set up a coat rack with extra hangers.
* Do any remaining baking, including apple or pecan pies.
* Buy your salad greens and perishable vegetables. Wash lettuce leaves now, dry well, and store by packing them in paper towels in a plastic bag in the refrigerator.
* If you ordered a fresh turkey, pick it up from the butcher.
* Calculate your cooking time (and cooking order) for tomorrow.
* Figure out what can't be cooked along with the turkey in the oven, either in terms of temperature or space. Plan to cook those things before or after the turkey is done, or on the stovetop while it's cooking; better still, make them today.

Thanksgiving Day
First off:
* Prepare stuffing for the turkey (if you're stuffing the turkey) and/or the dressing to cook on the side.
* Prepare your vegetables for cooking-clean, peel and chop. Cover the ready-to-go vegetables and put them in the refrigerator. Boil potatoes and mash them; they can be reheated just before serving.
* Stuff the turkey and get it in the oven according to the schedule you calculated yesterday.

Then:
* After the turkey is in the oven, you should have a little time to relax away from the kitchen.
* Just before the turkey's done, begin cooking fresh vegetables, and get anything else that needs to go into the oven ready (stuffing, storebought rolls, etc.)

While the cooked turkey is resting:
* Put a foil tent over the turkey. You now have about an hour to do the remaining cooking.
* If you have a pan of stuffing/dressing on the side to bake, put it in now.
* Warm whatever needs to be warmed, including mashed potatoes, rolls, soups and casseroles.
* Cook frozen vegetables.
* Make the gravy.
* Put all the food on the table or buffet. Don't hesitate to press guests into service to put food in bowls, open wine bottles, fill glasses and dish up the cranberry sauce.
* Get a plate and eat! Don't spend the meal running back and forth to the kitchen and end up missing out on the Thanksgiving feast you've created.

Answer 2

Buying Thanksgiving dinner preparation at the last minute is very stressful. You have people shopping for the Thanksgiving preparations at the last minute and all the stuff is gone.

Do it now. This is the best time.

Answer 3

When we had the kids here, and then one by one they got married and had kids, we would start 2 weeks before. The potatoes & sweet potato pie were prepared and frozen. The
squash was as well. Then came the Turkey--sometimes a couple days ahead but usually that day. Desserts were also made ahead and frozen. The day before, everything came out and put in the fridge. The microwave came in handy as the Turkey was huge and couldn't get everything in the oven. Our son made the gravy--his is really good. Then we had a chance to enjoy the family. After wards I was thrown out of the kitchen and the boys took over. They put things away, washed the dishes and hollared if I poked my nose into the kitchen. That was the game we played every year.

Answer 4

I would start now to prepare for Thanksgiving if you plan to have some family and/or friends over. You need to decide what you want to serve for dinner or if you have a potluck (where everybody brings a dish to share). I would try to make as much of the food items ahead of time as possible like deserts etc. Also, you should think about decorations and how elaborate you would like them to make. If you need to buy items or order them online (consider the shipping time unless you want to pay for expedited shipping).

To give you somewhat of a time table, I would start by making the invitations for your party/get-together about 3 weeks in advance (it's always a nice touch to get an invitation in paper form) also, start making table decorations or purchase them.

about 1 to 1 1/2 weeks before the event I would go get the non -perishable ingredients
2 to 3 days before start preparing the food and either refridgerate it or freeze it until the day of the party
the night before, I would set the table and designate which dishes you like to use to serve the food in.

This has helped me "cater" my own events without getting stressed out or in a panic... and I've done a lot of parties with lots of guests...

Answer 5

My husband and I sat down last week and made out our menu, we took our list to the supermarket and bought everything on the list. I then made a list as to when and how to get foods ready for the big day.

By the way, you can have a supermarket roast your turkey for you. It would be best to check with them now. There are also independent meat markets that will roast your turkey for you. This way it will be nice and moist.

It's never too early to plan. :o)

P.S.
Don't forget to watch the Macy's parade on Thanksgiving morning. We have English muffins or sweet rolls and coffee while watching the parade. Such a lot of fun.

Answer 6

Check out this page on the Good Housekeeping website. It helps you plan a stress-free Thanksgiving!

http://www.goodhousekeeping.com/food/holidays/thanksgiving/

Answer 7

That depends on how many people you are preparing Thanksgiving dinner for and how fat those people are. I personally would recamend you take your family to an all you can eat buffet. That way you don't have to pay a fortune to feed your family. After all people who weigh three thousand pounds cost as much as a car payment to feed them. Trust me that 7 dollars for the buffet is a deal.

Answer 8

I always start the 1st of November. I start with making a list of what will be served, next is the grocery list. Anything that can be made ahead of time is made and frozen (only a few days ahead). Also, get the turkey as early as possible. I can never find the perfect sized bird when I wait too long.

Answer 9

i start the day after Halloween because to me thanksgiving and Christmas are the real main holidays and yes I'm one of those people who cant wait to start decorating for Christmas as soon as thanksgiving is over.sometimes the same night.

Answer 10

Just eat Thanksgiving dinner out at a good restaurant, like we are gonna do.
Great food, no cooking and no mess to clean up!