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By following these steps and devoting an hour or two to planning ahead, you can cook up a wholesome, economically sound Thanksgiving feast without going completely insane. You’ll have time to actually interact with your loved ones, and no one will leave the house hungry.
Of course, if you’re not up for these strategies (and yo, it’s understood), A) do whatever works for you, or B) try a potluck. Roast some poultry and have each guest bring a side, a dessert, or some booze. No muss, no fuss, and no one can blame you if the green bean casserole came out a little weird this year.
In the meantime, behold! And if you have anything to add, fire away in the comment section.
Step #1: Start shopping now.
Supermarkets begin offering Thanksgiving bargains weeks before the actual holiday. So, if you know you need an item – say, unsalted butter or canned sweet potatoes – buy them on sale a.s.a.p. You’ll save cash AND get to check something off your list.
NOTE: Obviously, this doesn’t apply to perishable goods. If you know you’re making applesauce, wait until the week-of to pick up the fruit. Otherwise, Rot City.
Step #2: Get a headcount.
Is it just the immediate fam this year, or are your 16 second cousins from South Carolina stopping by for some big, juicy bird? Having an approximate attendance will help you plan and budget accordingly.
Step #3: Prep your recipes.
Once you have a headcount, research and start amassing the appropriate recipes based on number of attendees, dietary restrictions, taste preferences, and budget. (It’s easier than it sounds, since Thanksgiving tends to focus on a few traditional dishes.) Cut and paste them into a Word Document, so they’re easily searchable and referenced. My favorites include:
- Alton Brown’s Brined Turkey, roasted via Cook’s Illustrated directions
- Pioneer Woman’s Cranberry Sauce
- Honey-Glazed Roasted Carrots
- Ma’s Applesauce
- Sweet Potatoes with Mini Marshmallows
Ask guests to bring wine and desserts. Of course, you can prep a pie or two the night before, but letting family pitch in will A) make them feel validated/as if they contributed, B) ease your stress level, and C) save you a buck or two.
Step #4: Create a grocery list.
Now that you have all the recipes, make a big ol’ grocery list of their ingredients. (This is super easy if you’ve already compiled the recipes in a Word Document.)
Helpful hint: If two dishes call for the same ingredient, combine the quantities so you don’t overbuy. For example, if your mashed potatoes need 4 tablespoons of butter, and your stuffing needs 6 tablespoons of butter, combine them into a single line, reading “10 tablespoons of butter.” Shopping will be way less complicated.
Step #5: Check off what you already have.
Odds are, a few list items are already floating around your pantry. Olive oil? Check. Salt? Check. Sixteen-pound game bird? Che- … oh, wait.
Step #6: Spread the remaining shopping out over the next few weeks.
To reiterate, supermarkets tend to spread sales out in the days leading up to Thanksgiving. Buy a little of your list each week, during your regular grocery shopping, using online circulars to check for deals. You’ll have to make a final trip, of course, but you’ll have already banked a bunch of money, and reduced your list by leaps and bounds.
Step #7: Create a schedule.
Okay. This one is where it gets a little nuts, but trust me – creating a schedule really, really helps. Why? It does four things:
- Manages your time. Worried about what you’re supposed to be doing, and when? No longer. Also, you actually get to socialize.
- Coordinates the stovetop and oven. If you’ve ever tried to cram stuffing, turkey, and sweet potatoes into the oven simultaneously, only to have nothing cook all the way through, you know what I’m talking about.
- Ensures you remember everything. Have you ever blanked on the biscuits? Forgotten the beans in the fridge? This visual cue will stop it from happening.
- Gets all the food to the table at the same time. Never again will your turkey be ready two hours after the mashed potatoes.
This is tough to explain, so here’s mine from last year. (Click to enlarge.)
|Click to enlarge|
Step #8: Enlist a Sous Chef, a Dish Doer, and a Table Setter.
Unless you’re Ina Garten, Superman, or SuperInaGartenMan (whom, I assure you, exists), you’re gonna need some help in the kitchen. Your Sous Chef can take care of potato mashing while you’re making the gravy. The Dish Doer will wash kitchen gear throughout the day, guaranteeing the appropriate equipment (whisk, measuring cup, etc.) is always clean. And heck, you know all about the Table Setter.
Fun fact: One person can cover the three jobs, if he/she is particularly talented. Last year, my sister’s boyfriend basically made Thanksgiving possible.
Step #9: Do as much as you can the night before.
The Night Before Thanksgiving 2009, my schedule read like this:
- Make brine
- Dunk turkey
- Make applesauce
- Make cranberry sauce
- Make cornbread
- Dice all gravy ingredients
- Peel and cut carrots
- Wash and cut green beans
- Prep all remaining ingredients
Step #10: Stick to the gameplan.
Adhere to the schedule, and Thanksgiving Day will be a walk in the turkey park. (Yes, the turkey park.) You'll not only have plenty of quality time with family and friends, but they'll applaud your efforts for decades to come.
BONUS Step #11: Start drinking, but wait until AFTER you’re finished chopping.
Don’t ask me how I know this.
Readers, what think you? Does this seem crazy, or does a little time invested up front seem like a good trade-off for the day-of? What would you add or take away? The comment section, she is open.
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