A step-by-step guide to planning and executing a complete Thanksgiving dinner, from turkey prep to dessert, with timelines and portion guides for feeding your whole table.
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Planning and Shopping
Count your guests and plan portions
Budget 1.25 pounds of turkey per person for bone-in birds. For 12 guests, buy a 15-pound turkey. Write down dietary restrictions at least 2 weeks ahead.
Create a complete menu with sides and desserts
Plan 5-6 side dishes for a group of 8-12. Include at least one starch, two vegetables, a salad, bread, and cranberry sauce alongside the turkey.
Build your grocery list organized by store section
Shop for nonperishables and pantry items 7-10 days before. Buy produce and dairy 2-3 days ahead. Order a fresh turkey 2 weeks in advance from your butcher.
Check your cookware and serving pieces
You need a roasting pan that fits a turkey (at least 16 x 13 inches), a meat thermometer, and enough serving dishes for 6 sides. Borrow or buy disposable trays if short.
Set a cooking timeline working backward from serving time
A 15-pound turkey takes 3.5-4 hours at 325°F. Add 30 minutes for resting and 1 hour for sides finishing. If dinner is at 4 PM, start the turkey by 11 AM.
Turkey Preparation
Thaw your turkey in the refrigerator
Allow 24 hours of thaw time per 4-5 pounds in the fridge. A 16-pound turkey needs 3-4 full days. Place it breast-side up on a rimmed baking sheet to catch drips.
Remove giblets and pat the turkey dry
Check both the main cavity and the neck cavity for giblet bags. Save the neck and giblets for gravy stock. Pat the skin completely dry with paper towels for crispy skin.
Season and prepare the turkey for roasting
Rub 4 tablespoons of softened butter under and over the skin. Season with 1 tablespoon of salt per 5 pounds of turkey. Let the seasoned bird sit uncovered in the fridge overnight for the crispiest skin.
Roast the turkey to proper internal temperature
Roast at 325°F, roughly 13-15 minutes per pound. The thickest part of the thigh should read 165°F on an instant-read thermometer. Tent with foil if the skin browns too fast after 2 hours.
Rest the turkey before carving
Let the turkey rest on a cutting board tented with foil for 30-45 minutes. This redistributes juices and makes carving easier. The internal temp will rise another 5-10°F during rest.
Side Dishes
Make mashed potatoes
Plan 0.5 pounds of potatoes per person. Yukon Golds give the creamiest result without peeling. Warm your butter and cream to 150°F before adding to prevent gummy potatoes.
Prepare stuffing or dressing
Cube bread 2 days ahead and leave it uncovered to dry out for better texture. Use 12-14 cups of bread cubes and 2-3 cups of broth for a batch that serves 10-12.
Cook cranberry sauce
Combine 12 ounces of fresh cranberries, 1 cup sugar, and 1 cup water. Simmer for 10-12 minutes until berries pop. Make this up to 5 days ahead and refrigerate.
Roast seasonal vegetables
Brussels sprouts, carrots, and sweet potatoes roast well at 425°F for 25-30 minutes. Toss in 2 tablespoons of oil per sheet pan and spread in a single layer with no overlap.
Prepare a green bean or vegetable casserole
Use 2 pounds of fresh green beans blanched for 3 minutes in salted boiling water. Assemble the casserole the night before and bake at 350°F for 25-30 minutes on the day.
Bake dinner rolls
Make dough the day before and do a slow overnight rise in the fridge. Pull out 2 hours before baking to come to room temperature. Bake at 375°F for 15-18 minutes until golden.
Gravy and Sauces
Make turkey stock from giblets and neck
Simmer the neck, giblets (skip the liver), 1 onion, 2 celery stalks, and 6 cups of water for 2-3 hours. Strain and refrigerate. This can be done 2 days ahead.
Prepare gravy from pan drippings
Skim fat from the roasting pan, keeping 4-5 tablespoons. Whisk in 4 tablespoons of flour and cook 2 minutes. Add 4 cups of turkey stock gradually. Simmer for 8-10 minutes until thickened.
Set out condiments and extra sauces
Put butter out 30 minutes before dinner to soften. Fill salt and pepper grinders. Set cranberry sauce in a serving bowl with a spoon. Have gravy in a warmed gravy boat.
Desserts
Bake pumpkin pie
Use a 15-ounce can of pumpkin puree (not pie filling) per pie. Bake at 425°F for 15 minutes, then reduce to 350°F for 40-50 minutes. The center should jiggle slightly when done.
Prepare a second dessert option
Pecan pie or apple crisp are crowd favorites. Plan one pie per 6-8 guests. Both can be baked the day before and served at room temperature or rewarmed at 300°F for 10 minutes.
Set up dessert station with whipped cream and toppings
Whip 2 cups of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla until stiff peaks form. Make this up to 4 hours ahead and keep refrigerated.
Day-Of Execution
Set the table and prepare serving stations
Set the table the night before to save 30-45 minutes on the day. Label serving dishes with sticky notes so you remember which dish goes where during the rush.
Follow your cooking timeline and stagger dishes
Post your timeline on the fridge. Start the turkey first, then prep sides during roasting. Most sides can hold in a 200°F oven for 20-30 minutes while the turkey rests.
Carve the turkey and arrange on a platter
Remove legs and thighs first, then slice breast meat against the grain in 0.25-inch slices. Arrange dark meat on one side of the platter and white meat on the other. Pour a few spoonfuls of gravy over sliced breast to keep it moist.
Prepare leftover containers for guests
Have 10-15 takeaway containers ready. Most guests appreciate a mix of turkey, one side, and a slice of pie. Label containers if you have multiple types of leftovers.
Frequently Asked Questions
How far in advance should I start planning Thanksgiving dinner?
Start your planning 3-4 weeks before Thanksgiving. Order a fresh turkey at least 2 weeks ahead, and buy all non-perishable items 10 days out. A frozen turkey needs 24 hours of fridge thawing per 4-5 pounds, so a 20-pound bird takes a full 5 days to thaw safely.
How big of a turkey do I need per person?
Plan for 1 to 1.5 pounds of turkey per adult guest. A 15-pound turkey feeds about 10-12 people with leftovers. If your group loves leftovers or you want turkey sandwiches the next day, bump that to 1.5-2 pounds per person.
What Thanksgiving side dishes can be made the day before?
Cranberry sauce, gravy base, pie dough, casserole assembly (like green bean or sweet potato), mashed potatoes, and bread rolls all hold well overnight in the fridge. Salads with vinaigrette dressing, dinner rolls, and most desserts also travel well from the day before. Doing 60-70% of prep on Wednesday drastically cuts your Thanksgiving Day stress.
How much does a full Thanksgiving dinner cost?
According to the American Farm Bureau Federation, the average cost for a classic Thanksgiving dinner for 10 people runs $60-$75 for the basics (turkey, stuffing, potatoes, cranberries, rolls, pie). Adding premium sides, appetizers, wine, and desserts can push the total to $150-$200. Shopping at discount grocers like Aldi or Costco can cut costs by 25-30%.
What temperature should I cook my turkey and how long will it take?
Roast at 325°F for an unstuffed turkey. A 12-14 pound bird takes about 3 to 3.75 hours, and a 20-24 pound bird takes 4.5 to 5 hours. The turkey is done when a meat thermometer reads 165°F in the thickest part of the thigh. Pull it from the oven and let it rest for 30-45 minutes before carving -- the internal temp will rise another 5-10 degrees during resting.