Thanksgiving Plan
Plan • Shop • Cook • Celebrate

Cook a Complete Thanksgiving Feast—without the chaos

A beautiful, step‑by‑step guide: curated menu, hour‑by‑hour timeline, tested recipes, and an auto‑scaling shopping list. From brining the turkey to that last slice of pie, we’ve got you.

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8–16servings, adjustable
7recipes included
48hmake‑ahead plan

The 48‑Hour Timeline

Follow this hour‑by‑hour path to a stress‑free feast. The current step highlights as you scroll.

Dry‑brine turkey. Unwrap, pat dry, season with 2.5% kosher salt by weight. Rest uncovered in fridge.
Make pie crust & bake pie. Toast bread for stuffing. Roast garlic for potatoes.
Prep vegetables. Blanch green beans. Make cranberry sauce (optional).
Bring turkey to room temp. Preheat oven. Whisk gravy base (stock + aromatics).
Roast turkey. Start at higher heat, reduce to finish. Tent if browning too fast.
Boil potatoes. Assemble stuffing. Warm casseroles. Crisp shallots.
Rest turkey. Make pan gravy. Whip potatoes with hot cream and butter.
Carve, plate sides, and serve. 🎉

Core Recipes

Short, reliable instructions with temperatures and key tips.

Dry‑Brined Roast Turkey

~13–15 min/lb
  1. Dry‑brine 48h: 2.5% kosher salt by turkey weight, plus citrus zest, pepper, and herbs.
  2. Roast at 450°F (15 min), then 325°F until breast hits 155°F & thigh 165°F.
  3. Rest 30–40 min. Make gravy with pan drippings and warm stock.

Garlic‑Whipped Potatoes

Serves 8
  1. Boil 4 lb Yukon Golds in heavily salted water until tender.
  2. Warm 1 cup cream + 6 tbsp butter with roasted garlic; whip into potatoes.
  3. Season with salt & white pepper; add splash of hot cream to adjust.

Brown‑Butter Herb Stuffing

Make‑ahead
  1. Toast 1 lb bread cubes. Brown 8 tbsp butter; sauté onion, celery, sage.
  2. Toss with bread + 3 cups stock + eggs. Bake covered 25 min, then uncover 15.
  3. Finish with herbs & a drizzle of brown butter.

Maple Pumpkin Pie

Bake ahead
  1. Blind‑bake crust. Whisk pumpkin, eggs, cream, spices, and maple syrup.
  2. Bake at 375°F until the center jiggles slightly (160–165°F).
  3. Cool completely. Chill 4 hours for clean slices.

Smart Shopping List

Adjust servings and the list scales automatically. Default is 8 servings.

8
Quantities are approximate—round up for generous leftovers (recommended!).

Produce

  • 4 lb Yukon Gold potatoes
  • 2 lb green beans
  • 2 heads garlic
  • 2 large sweet potatoes
  • 2 onions + 4 shallots

Pantry & Dairy

  • 3 cups stock (plus more for gravy)
  • 14 tbsp unsalted butter
  • 1 cup heavy cream
  • 1 lb bread for stuffing
  • Maple syrup, flour (or GF mix), olive oil, spices

Turkey

  • 12–14 lb turkey
  • Kosher salt (2.5% of turkey weight)
  • Fresh herbs: thyme, sage, rosemary
  • Citrus: lemon & orange

FAQs

How big should my turkey be?

Rule of thumb
Plan about 1–1.25 lb (uncooked) per person. For leftovers, aim for 1.5 lb per person.

Can I make dishes gluten‑free?

Yes
Use gluten‑free flour or cornstarch for gravy; swap bread for a GF loaf or rice‑based stuffing; ensure stock is certified GF.

How do I reheat without drying out?

Moist heat
Add a splash of warm stock, cover, and reheat gently. Potatoes loosen with a little hot cream.

What if I only have one oven?

We planned for it
Follow the timeline: sides are mostly make‑ahead or reheat while the turkey rests. Use stovetop and toaster oven when possible.