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Tips for Prepping for Thanksgiving Dinner - Paula shares a Thanksgiving prep timeline to help those of you who are planning Thanksgiving dinner. This planning Thanksgiving dinner checklist is so helpful!
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0:00
- This video y'all has no cooking in it
0:05
but I'm here to help take some of the pain
0:08
and anxiety outta your Thanksgiving
0:11
if you're hosting it at your house.
0:13
So, we gon' start two weeks out from Thanksgiving,
0:18
that's right y'all,
0:19
it's only two weeks before the big event.
0:22
And,
0:25
each day from those 14 days
0:29
I will suggest to you what will help you
0:34
and produce a almost stress-free Thanksgiving.
0:38
All right,
0:39
now on the 14th day plan your menu.
0:43
Over the next few days
0:44
pick specific recipes that you wanna make
0:47
whether they're an old family recipe
0:49
or something new you're hoping to try.
0:52
If you're trying a new one
0:54
I would suggest you making it prior
0:56
to Thanksgiving and just making sure you like it
0:59
and it turns out.
1:00
That's just, just to be safe.
1:04
Better to be safe than sorry.
1:08
And that way you'll avoid duplications.
1:12
You know, when you see it down on paper.
1:14
Now 12 days out,
1:16
on the 13th day you don't have to do anything. (laughs)
1:19
On the 12th day,
1:23
I hope that you will try to create a timeline
1:26
because that's one of the trickiest things
1:30
about producing a big meal for a crowd and have it hot.
1:35
So once your menu is finalized,
1:38
figure out what you can make ahead of time
1:41
and for the rest plan how long
1:45
it's gonna need
1:46
to go into your oven or on the stove.
1:50
So you can prioritize,
1:52
prioritize your dishes and figure out how
1:55
to navigate your different dishes.
2:02
And you'll wanna cook the same dishes
2:06
that require like a 350 degree.
2:09
And if you have a couple of recipes you're doing say at 400,
2:13
you know you'll just want to massage those two together.
2:17
So that's real important
2:21
that you think that through.
2:23
Because I know at Thanksgiving there's a lot
2:25
of casseroles that have to go in a oven
2:28
and that's when my air fryer comes in very handy.
2:32
Cause I, I can cook a squash casserole you know,
2:35
or something like that in it.
2:36
Eddie, you know how good that is in there?
2:39
- [Eddie] Oh yeah.
2:40
- All right.
2:41
On, let's see, what day is that?
2:46
All right, this is 10 days out now.
2:49
So you didn't have anything to do for two days (laughs)
2:53
but on the 10th day
2:55
make your grocery lists,
2:58
list with an S.
3:02
We recommend makin' two, two different lists, y'all.
3:06
The first one should include items
3:08
that sell out at Thanksgiving.
3:10
You know,
3:10
you don't wanna wait till the last minute
3:12
to try to get your turkey.
3:15
Buts things that are really,
3:18
like pumpkin, I,
3:20
most grocery stores don't run outta pumpkin.
3:22
But it's just better
3:23
to go ahead and get it while it's available.
3:27
And the second list is for the items
3:30
to purchase just a few days before Thanksgiving
3:33
like produce and cheese, things like that.
3:36
This is still day 10,
3:38
and you're gonna have about four things
3:40
that you need to do
3:45
from 10 to seven days.
3:47
All right, so make the two lists.
3:49
Clean out your refrigerator girls,
3:51
that's so hard for me to do.
3:53
But get rid of anything old
3:55
or that you don't need
3:56
or you know you're just not gonna eat
3:59
because you gonna need plenty of room
4:01
to fit those leftover Thanksgiving things in
4:04
and your dishes that you were able to make ahead
4:07
and need to refrigerate it.
4:10
So delegate dishes.
4:12
If you're having family or friends bring anything
4:15
to Thanksgiving dinner,
4:17
solidify that
4:19
and make sure everyone is super clear
4:23
on what they're to bring to avoid holes
4:28
in your menu or duplicates.
4:32
And I am a big advocate
4:35
on asking family members to bring a dish.
4:39
And we usually,
4:40
I usually just assign them what category because you know,
4:44
they're all good cooks
4:45
and they wanna show off their talents too.
4:49
So, check your kitchen tools and your equipment.
4:53
Do you have anything that you need for your menu?
4:56
And this is the time y'all,
4:58
to double check that you have the appropriate size
5:01
pots, pans, dishes and tools.
5:04
Think like a turkey baster
5:07
or a meat thermometer.
5:08
I,
5:09
I highly suggest that you invest in a good,
5:15
good meat thermometer.
5:17
Michael bought us probably one of the best out there.
5:21
I can't remember the name of it,
5:22
but it's good and it's accurate.
5:25
And like trussing strings, you know, if you tie,
5:29
tie up your turkey legs in any way,
5:34
kitchen twine, it's a great thing to have around.
5:37
And if you don't cook often
5:41
you may even want to double check
5:43
that your stove, oven, microwave and other kitchen gadgets
5:48
may need a little service call to make sure they're workin'.
5:53
You'll wanna make sure your ovens are calibrated.
5:57
I've got one oven on my stove
5:59
and I swear to Peter,
6:04
that thing just,
6:05
I can't get it calibrated right to save my soul.
6:08
So you'll wanna make sure,
6:10
like we put in a dish
6:13
in that oven and we put it
6:15
on 350 and when we checked it, it had heated to 550.
6:21
So needless to say, we had a nice burned dish.
6:24
So that's important.
6:26
You can get you a little oven thermometer, sit it in there,
6:29
set your oven on three or 350.
6:34
And then after it's had ample time to heat up,
6:37
check your thermometer, your,
6:39
your thermometer should also register 350
6:45
or the same temperature you've got the oven on.
6:48
All right, now, seven days out,
6:50
check your pantry.
6:53
Compare the contents of your pantry to your grocery list
6:57
to ensure you are not double buying things
7:01
that you already have.
7:02
I'm real bad about that one too.
7:05
I'll be at the grocery store and I'll say,
7:06
"Oh crap, I'll just go ahead and get it."
7:09
Well, I come home and I got three of 'em.
7:12
So, that's frustrating.
7:16
And also make sure
7:18
that you're not overestimating the basics you have
7:22
on hand, like salt, pepper, sugar, cornstarch, flour.
7:27
And be sure to look at the expiration dates
7:29
of what you do have.
7:32
And I suggest that you buy some Wondra,
7:36
W O N D R A flour.
7:40
You can make your gravies truly lump free
7:44
with that kind of flour.
7:45
So I would have that on hand for your Thanksgiving dinner.
7:49
On day six, throw,
7:50
thaw your turkey
7:52
if you have purchased a frozen one
7:55
and let it thaw in the refrigerator.
7:58
And your serving dishes.
8:00
Now is the time to match up each of your menu items
8:04
to the appropriate serving dish.
8:08
And this will ensure that you have enough
8:12
serving wears for every, every dish that you've got.
8:19
And plus, by doing this,
8:21
it'll give you time to.
8:28
I don't know, the last line got printed off. (laughs)
8:31
But anyway, it's a great idea.
8:32
Make sure you have matched your dishes with your menu.
8:36
Now five days out you can make a head start,
8:40
making what you can ahead of time.
8:42
Like homemade turkey stock,
8:45
is a must.
8:48
I know they've got a lot of boxed chicken stocks
8:52
and things like that
8:53
but homemade turkey or chicken stock is so much better.
8:58
I'll go buy a bunch of bony pieces of chicken
9:02
and just cook 'em and cook 'em
9:04
with carrots and onions and celery.
9:07
And so I'll have my stock ready.
9:12
The closer you get to Thanksgiving,
9:15
the happier you goin' be that you started early.
9:17
And that, I promise you that.
9:20
Now four days out a shopping trip, number two.
9:24
Now that's the time you do your final shopping.
9:27
You can buy all perishables
9:29
and anything you couldn't find
9:31
on your initial shopping trip
9:35
and make sure that refrigerator's cleaned out.
9:38
So you'll have room to put all that produce.
9:41
Three days out,
9:43
defrost any frozen dishes that were made ahead
9:47
and should be pulled from the freezer
9:49
to be defrosted in the refrigerator for your meal.
9:54
This will allow them to heat up quicker
9:56
than still being frozen
9:57
on Thanksgiving and putting them in the oven that way.
10:01
And three days out, you can brine your turkey.
10:05
If your recipe calls for brining your turkey
10:08
now is a good time to start.
10:10
However,
10:12
you can always double check
10:14
against your recipe if you want to play it safe.
10:19
So on the three days out, we're gonna get cooking.
10:23
And now is the perfect time
10:25
to make more dishes ahead of time.
10:28
Think like cranberry sauce, your gravy,
10:31
your compound butters, your pie crust.
10:37
And three days out, depending on your pie,
10:42
you can go ahead and make those completely.
10:45
Now two days out,
10:46
now's the time to get in the kitchen
10:50
and do all your prep
10:52
because prep will save your life.
10:55
It's all about prep, prep, prep.
10:58
So chop, dice
11:00
or julienne your vegetables now to save time later.
11:03
If you need to cube bread for stuffing
11:05
or toast nuts or measure out spices, do it now.
11:09
Because it's gonna help you feel so much more organized
11:12
and prepared for Thanksgiving cookin' day.
11:17
One day out set your table,
11:20
make your floral arrangements, fold your napkins,
11:23
and put out the candlesticks and salt and pepper shakers.
11:27
You gonna love wakin' up,
11:28
knowing there's one last thing
11:32
on your to-do list
11:34
for tomorrow and that's double check your timeline.
11:39
Make sure your schedule hasn't changed
11:42
or any of your dishes that your planning on serving
11:46
has not changed.
11:51
And make sure you know how long your turkey needs to cook.
11:58
I, my favorite weight of turkey to cook is 12 to 13 pounds.
12:05
I'm not crazy about these 16 and 18 pounds turkeys.
12:08
You know,
12:09
if you need one that big
12:11
I would recommend cookin' two 12 pound turkeys.
12:17
They're just easier to manhandle.
12:20
All right,
12:21
so one day out you can start your dough.
12:29
All right, wait, I've lost my place.
12:31
You can start your dough and let it set overnight
12:34
then bake it tomorrow so that it's still fresh.
12:38
Everybody loves fresh bread.
12:40
So more cookin'.
12:41
Make your dressing,
12:42
your casseroles today and you'll be thankful tomorrow.
12:45
Make sure your ice supply's in good shape.
12:48
It's better to stock up now
12:50
rather than send someone out mid-celebration
12:53
to avoid warm iced tea.
12:57
Okay, it's Thanksgiving morning.
13:01
Prep potatoes, peel them,
13:03
put 'em in a pot covered in water and salt
13:07
and leave them until they're ready to cook.
13:10
Now actually,
13:11
I prep my potatoes the day before
13:16
rather than Thanksgiving morning.
13:18
Because you put 'em in water and they're just fine.
13:22
All right,
13:23
Thanksgiving morning you wanna bake your desserts
13:25
and your bread.
13:26
The dough that you made yesterday is now ready to bake.
13:29
And to make sure your desserts are fresh,
13:32
wait to bake them until right now, also.
13:37
Chill drinks.
13:38
No one wants to drink warm or room temperature drinks.
13:41
Stick 'em in the refrigerator or cooler now
13:43
to ensure they're cool and refreshing.
13:46
When we have a holiday here
13:48
and there's a lot of people comin',
13:50
I'll get an ice chest or some of my containers I have
13:56
just for drinks so people don't have to keep going
14:00
in and out of my refrigerator.
14:02
They can go to the cooler and get whatever they want
14:05
and we keep it on the back porch.
14:08
Four hours before. (laughs)
14:10
Cook that turkey, honey. (laughs)
14:13
This ought to be enough time to cook your turkey
14:15
but double check the time your recipe requires
14:19
and make sure to take into account the size of your turkey.
14:24
It's so important.
14:26
So now you can blanch or pre-cook your veggies.
14:31
It'll help to shorten the cookin' time
14:33
when you're ready to really get 'em cooking.
14:38
All right, two hours before. (laughs)
14:41
Bring pre-made foods to room temperature.
14:45
Pre-made dishes, including but not limited to,
14:48
dressing, your compound butters,
14:50
your pies that need to be reheated
14:54
should be taken outta the refrigerator now.
14:57
That's two hours before
14:58
so it won't take so long in the oven to heat up.
15:04
So set out your appetizers.
15:10
Place your appetizers on, on trays in the living areas.
15:15
And if you're serving cheese,
15:17
it definitely should be served at room temperature.
15:20
So now's the time to to ready your cheese board.
15:24
Or your, what do they call those, Eddie?
15:27
- [Eddie] Charcuterie.
15:28
- Charcuterie board.
15:30
Eddie knows he can make him a charcuterie board.
15:33
(both laugh) Cocktails.
15:35
If you're having cocktails for your guests
15:37
set up your bar and pre-make any drinks that you can.
15:41
Whipped cream.
15:42
Now if you're making fresh whipped cream
15:45
for on top your cakes or pies, now is the time to do it.
15:50
And I, and that's heavy cream now.
15:54
And you'll wanna make sure your beaters
15:56
and your bowl is cold.
15:59
And I use a fourth of a cup of sugar
16:01
to one cup of heavy cream.
16:05
And that makes it nice and sweet, just the way I like it.
16:10
One hour before.
16:12
Let the turkey rest 'cause that turkey is tired. (laughs)
16:17
He's been workin' hard. (laughs)
16:22
Hopefully your turkey will be ready one hour
16:27
before y'all plan to eat.
16:29
And so at this time you should let it rest.
16:31
And 30 minutes before dinner carve the turkey
16:34
and then cover it with foil to keep the heat in it.
16:37
Make your gravy.
16:40
Whether your gravy was made ahead
16:41
or you need to make it fresh from the drippings.
16:44
Put it in the sauce pan now
16:46
and reheat your make ahead dishes.
16:49
Those pre-made dressings, casseroles.
16:52
Make sure they're warm for supper time.
16:56
And that's one hour before you plan to serve.
16:58
And you finish your vegetables, potatoes,
17:00
saute, grill, roast your veggies.
17:03
And finish boiling, mashing or baking your potatoes,
17:07
whatever, however you're planning to serve 'em.
17:11
And an hour before, fill water glasses in the pitcher.
17:15
The water will need to be still cold
17:18
when your dinner is served.
17:20
So we are nearing the finish line y'all.
17:23
And it's so much easier to navigate in your kitchen
17:28
if you will clean as you go.
17:31
When you got a dirty bowl
17:34
hopefully you're gonna be lucky enough
17:35
to have somebody to grab the dirties
17:37
from ya as you're cookin' and keep those clean.
17:41
And it doesn't feel nearly as
17:47
nerve-wrackin'
17:49
if you don't have a pile of dirty pots
17:51
and pans and dishes stacked up.
17:55
All right, so now right before dinner, heat up your gravy.
17:58
Nobody likes cold gravy.
18:02
And heat it up on the stove top
18:04
then transfer it to your gravy boat.
18:06
Transfer food to your serving platters
18:10
and preparation, presentation is very important y'all.
18:14
So now is the time to transfer everything
18:16
from roastin' pans and bakin' sheets and pots
18:20
to those pre-labeled serving dishes.
18:23
Because you've done this a few days out,
18:26
so you might forget which dish is for which food.
18:31
Warm pies.
18:32
When the oven is turned off, but still warm,
18:35
place the pies in the oven so they'll be just right
18:37
when it's time to eat.
18:43
Okay, prep tea and coffee.
18:45
Even with all the turkey
18:47
and fixin' filling up their bellies.
18:49
Your guests will be ready to enjoy those tasty pies
18:51
and sweets that you've prepared
18:54
and they'll want some type of hot tea or coffee.
18:59
So now it's time to fill your tea kettles
19:01
and coffee pots with water and get ready for dessert.
19:05
If you've had time to run your dishwasher,
19:08
now's the time to empty it.
19:10
So you can take those dinner dishes,
19:12
place them directly in, into your dishwasher.
19:22
You got it done. (sighs and laughs)
19:26
So y'all have a blessed and happy Thanksgiving.
19:29
I'm worn out just talkin' about it. (laughs)
19:34
Happy Thanksgiving, love and best wishes, y'all.
19:37
I hope that helps.
19:38
And you can probably find this on our website,
19:40
you know, if I went too fast.
19:42
But it'll,
19:43
at least you'll feel
19:45
like you got a little plan in order.
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