It's so hard to believe but Thanksgiving is just around the corner. If you have a good ol' fashioned Thanksgiving celebration on the agenda this year, read this quick, week-of prep guide and be thankful for no last minute grocery trips, or stressful ‘oh shoot- I forgot to defrost the turkey' moments. You can thank us later.
ONE WEEK OUT
- Confirm your guest list
- Clean out fridge and freezer to make space
- Make gravy from stock or broth and freeze
- Make pie dough, roll out and freeze discs
SUNDAY
- Move a 20lb turkey into the fridge to thaw
- Ensure you have the right tools, and serving dishes and pick up any platters or serving utencils
- Prep the table! (Reference our perfect fall tables-cape blog post from out friends at PartyTrick!)
TUESDAY
- Cut your dry bread/toast into cubes for the stuffing
- Prep and refrigerate any casseroles
- Prep and refrigerate fresh cranberry sauce
- Last day to submit any TULA requests before the holiday weekend (errands, decor prep, grocery runs etc.)
WEDNESDAY
- Prep potatoes and refrigerate covered in water
- Wash and chop any needed vegetables
- Assemble stuffing and refrigerate
- Defrost pie dough and bake pies
THANKSGIVING DAY
- Put wine and drinks in the fridge or cooler to chill
- Boil and mash potatoes - keep warm in a slow cooker
- Roast the turkey until done, plan to let it rest for up to an hour (at a minimum-30 minutes)
- Heat sides, casseroles, and gravy
- Assemble salads, cook veggies
- Carve your turkey
- Light the candles
- ENJOY!
EXTRA TURKEY TIPS FOR GETTING IT JUST RIGHT
- Plan for 1-1.5 pounds of turkey per person
- Thaw frozen turkey 24 Hours per 4-5 pounds
- Roast at 350 degrees for 15-20 minutes per pound
- Cook to 165 degrees in breast and 170-175 in thigh
Wishing you an extra special Thanksgiving from all of us at TULA!
.png)
