Thanksgiving Hosting: Your Complete Guide

Hosting Thanksgiving can be overwhelming, especially when balancing the many facets of preparation. It’s especially daunting if it’s your first (or even your second!) time hosting. When I first hosted Thanksgiving over two decades ago, I encountered a few snafus and the advice I received then was that “experience” would make it easier. That’s certainly true, but it wasn’t helpful at the time when experience was what I was lacking. So, I’ve since compiled what has helped me over the years, what I have now garnered through almost 20 years of experience, so that I can help your holiday experience can be less stressful. This guide covers everything from menu planning to troubleshooting and will ensure that you don’t overlook the important details – or even the smallest details, which can easily be overlooked and can often cause the most stress. This guide will help allow you to focus on what truly matters: spending time with loved ones, enjoying good food, and creating new memories.

1 Month Before Thanksgiving

• Create a Guest List:
  • Decide how many people you will invite.
  • Send out invitations (digital or paper) and request RSVPs.
• Plan the Menu:
  • Decide on main dishes, sides, desserts, and drinks. Try to keep side dishes simple and trusted. If considering a signature cocktail make sure it is something you can make in bulk, like sangria, or a simple mix that guests can pour for themselves, like sweet champagne with a splash of apple brandy (this combo is not quite as palatable with a brut champagne). Otherwise plan for red and white wine at the table – and remember that white wine is served chilled.
  • Consider dietary restrictions and preferences of guests.
• Assign Tasks:
  • Determine what you’ll cook, and what can be potluck-style.
  • If guests are bringing dishes, coordinate who’s bringing what.
• Start Gathering Recipes:
  • Gather all the recipes you plan to use, read through them ahead of time and make copies, if needed.
• If ordering a fresh turkey, do it now.

2 Weeks Before Thanksgiving

• Purchase Non-Perishable Items:
  • Buy canned goods, spices, and dry ingredients that won’t spoil.
  • Make sure you have enough foil and plastic wrap for leftovers, as well as reusable containers.
  • Shop for hand towels now, if you need them. On the big day, be certain to have fresh hand towels in the powder room, with a few more to spare. Plan to check and switch them out during the course of the day, if needed. Otherwise, consider a tray of disposable hand towels so guests aren’t met with a soggy towel at any point during their visit.
• Plan Table Settings for Dinner & Dessert:
  • Decide on the table layout, serving platters, cutlery, dishes, and serving utensils needed. Don’t forget the roasting pan for the turkey and cups and saucers for coffee/tea. Make sure you have enough water and wine glasses. If planning to serve stove-top coffee (like from a moka pot), consider having two large pots on hand, depending on the number of guests.
  • Don’t forget that dishes for appetizers will end up in the sink. So, it’s a good idea to use smaller dishes that aren’t intended for the main course. Plan on having enough dishes – or designate someone (who won’t mind) to wash and dry, otherwise you’ll need to allot for the time it will take to run the dishes through the dishwasher.
  • Take inventory. Gather all of these items now so you can account for what you have, make sure there is enough, and give yourself time to buy/borrow anything you need.
• Prepare Serving Schedule:
  • Create a timeline for when to prepare and cook each dish. This will help ensure you don’t overlook anything – Remember to give yourself grace as this schedule will likely change on the big day, however it will help you feel organized while you go-with-the-flow.

1 Week Before Thanksgiving

• Confirm RSVPs:
  • Check your list to finalize guest count.
• Purchase Perishable Items & Necessities:
  • Buy fresh fruits, vegetables, and dairy products.
  • If serving coffee or tea, make sure you have enough coffee and/or tea as well as milk, cream, and sugar.
  • Buy disposable napkins and paper towels for the big day.
  • Have extra hand soap and toilet tissue set aside for the powder room.
• Plan the Decor:
  • Have an idea of the centerpieces and table settings you’ll want to use. If using candles, make sure you have enough. Ensure any centerpiece you plan to use won’t inhibit guests from seeing each other – keep it low. If using tapered candles, stagger them in such a way that there is space for people to see each other.
• Iron table linens:
  • Iron table cloths and linen napkins, if using.
• Clean & Prepare:
  • Clean the kitchen and organize cooking supplies.
• Plan for Entertainment:
  • Make your playlist! Consider how you will play the music – if using a speaker, have it prepared and in some cases, ready to be charged.
  • Need playlist inspiration? Snag any of my playlists on Spotify, my Cocktails and Crooners playlist is a favorite, search Nikki Marie CTS for ideas.

3 Days Before Thanksgiving

• Prep and Organize:
  • Prepare as much food in advance as possible (chop veggies, marinate, make the cranberry sauce, etc.).
  • Set out and label serving bowls and utensils for easy access on the day (for example, put a sticky note that says “potatoes” in the bowl you plan to serve the mashed potatoes in along with the serving spoon). This will help avoid confusion and scrambling on the big day (been there, done that).
• Making homemade stuffing?
  • Cube the bread now. If waiting to dry it out the night before the holiday, store the cubed bread in a brown paper bag until then.
• Make Space in the Refrigerator:
  • Clear out space for the food you’ll be storing until Thanksgiving.
• Clean and tidy the house.
  • Don’t forget to look up, clean the chandeliers. Don’t forget to look down, clean the baseboards.

1 Day Before Thanksgiving

• Finish Cooking:
  • Cook dishes that can be made ahead of time (stuffing, sides, desserts).
  • Peel and cut the potatoes and add them to a stock pot of very cold and generously salted water. Store overnight in the refrigerator until ready to cook the next day. Potatoes of preference? Yukon Gold – they’re rich, buttery and creamy before adding any dairy, so they’re perfect for mashing. Otherwise, yes, you can use russets.
  • Prep the turkey and aromatics.
• Set the Table:
  • Set up the dining area, including the place settings and the centerpieces you planned earlier. Leave space for where appetizers will be served.
• Finalize Drinks.
• Clear Space for Guests:
  • Double check to ensure the living areas have enough seating and are tidied, dusted and vacuumed.
• Clean the powder room/bathroom.

Thanksgiving Day

• Cook the Turkey:
  • Follow your timeline for the turkey and begin to prepare any other dishes.
• Final Touches Before Guests Arrive:
  • Set out appetizers, snacks, and drinks so they are ready for guests as they arrive.
  • Give the powder room a final check (especially if you have children and they’ve used it).
• Enjoy the Day:
  • In between the hustle and bustle, take time to breathe and enjoy the company of your guests. Sometimes there are hiccups in the plan, just go with it. If you forget something, don’t sweat it. This guide is meant to be just that “a guide” to help lead you in the direction you want to go, but as in life, detours happen. Just go with it and get back on track when you can.

PRO COOKING TIPS & TRICKS:

Try and stick to dishes you’ve made before or are familiar to you. If this is your first time hosting, keep it simple. If you absolutely have your heart set on a dish that you’ve never made before, give it a trial run first. Otherwise, stick to the basics: turkey, stuffing, cranberry sauce, mashed potatoes and gravy and a side dish. Find recipes that can be served room temp and/or made in advance, it will take a load off your shoulders. Here are some pro tips for troubleshooting common Thanksgiving dishes:

FOR THE TURKEY:

Cover the breast with foil if it begins to darken too much; plan on 15 minutes of cooking time for every pound of turkey, if stuffed.

Use a meat thermometer!  The best way to know if your turkey is done is to check the internal temperature of the thigh.  The turkey is done at 165 F (74 C.). If using a frozen turkey, don’t rely on that little plastic popper. Check the temp yourself.

Turkey done a bit ahead of time? If the turkey is done earlier than you planned, here’s what you do – after the turkey has rested for 30 minutes, you can keep the turkey tented making sure to seal all the edges of the platter with foil and drape 2 heavy bath towels over the tented turkey.  This will create a layer of insulation, keeping the turkey hot for longer.  However, there’s two important things to consider: keeping the turkey hot for too long will certainly risk drying it out, so don’t overdo it.  Also, the gravy will be hot when you’re serving the turkey, so that will help add extra heat, too. Use your judgment.  

Food safety – Always keep food safety in mind.  Don’t make the turkey so far ahead of time that you compromise the integrity of your dinner and the well-being of your guests.  Click here for a guide to help you.  When in doubt always err on the side of caution.

If you overcook the turkey- Keep warm broth and a pat of melted butter on hand, mix them together and ladle a little bit over the carved turkey to add moisture if you have any mishaps.

Need to make the turkey a day ahead?  This is a common question I get from people traveling with food.  If you’re choosing this route, make the turkey a day ahead of time, reserving the pan juices to make the gravy on the big day. After the turkey has rested, and completely cooled, carve it into large intact pieces—breasts, wings, thighs, drumsticks. Leave the skin on as best as possible.  Place the turkey in single layer in a shallow baking dish large enough (consider a disposable baking pan for this), skin side up, add broth to cover the bottom of the pan, dot with 2 tablespoons of butter (cut into pieces), and cover well with plastic wrap and foil, refrigerate overnight. 

The next day, Let the turkey sit at room temp for 30 minutes to remove the chill. Cover tightly with foil (make sure you’ve removed the plastic) and then follow either reheating method below:

1. Heat in a preheated oven at 325 degrees, covered tightly in foil, until the internal temperature of the turkey reaches 165 degrees, about 45 minutes to an hour or more, then slice and drizzle with broth and butter and serve as usual.
2. (most efficient), you can slice the pieces uniformly (not too thin or thick) before reheating (leave the wings and drumsticks alone) and bake, covered tightly with foil, in a preheated 350 degree oven for 30-35 minutes until the internal temp reaches 165 degrees. You can bake it along with other items, but check it occasionally as overcooking it will dry it out.

In either method, the broth and butter adds a liquid and a fat which will allow the turkey to steam and keep it moist. The skin won’t be crispy at this point, so you can remove it.  Before serving, add to a serving platter, spooning a little hot broth and butter over the turkey. Serve alongside the gravy and other trimmings, as usual.

FOR THE GRAVY

To make a slurry – It’s important to make the slurry with cold liquid, then add the slurry to the simmering liquid.  To make a slurry, the ratio is always 1 tablespoon of flour or cornstarch to 1 tablespoon of a cold liquid, like water or chicken broth.  l prefer to use a jar with a tight lid, making enough slurry to have at the ready, then shake the jar well and slowly add what you need to the pan.

Lumps in the gravy? If you experience lumps in your gravy, strain through a sieve and no one will be the wiser. 

Gravy too thick? If you need to thin the gravy out, keep extra warm stock on hand and add a little at a time, stirring well, until desired consistency is reached, taste and adjust seasonings as needed.

How to keep gravy hot! If it’s just a few extra minutes needed, keep the gravy on the lowest simmer setting on the stove.  Otherwise, get a heavy-duty insulated thermos and when the gravy is ready and piping hot, pour it into the thermos and close the lid tightly.  It will stay incredibly hot for hours!  Before you bring it to the table, pour it into a gravy boat, give it a stir and serve.  You’re a superstar!

KEEPING MASH POTATOES WARM

Make mashed potatoes a few hours ahead of time and store in a slow cooker on the WARM setting. Keep in mind this will buy you just a few hours. Keeping the potatoes warm in a slow cooker for too long will create a crust around the edges that isn’t pleasing. In addition, the lid will create condensation and could add unwanted water to the potatoes. So, plan only a few hours at most, and not for most of the day. When lifting the lid, take care to not spill any condensation into the potatoes. If you’ve noticed a bit of crust forming on the sides, scoop from the middle. Before serving, give the potatoes a quick fluff and drizzle with a bit more butter and bring to the table.

Following this guide will help ensure a smooth and enjoyable Thanksgiving gathering while keeping you organized and prepared!

Here are some favorite holiday recipes to consider:

Many of these recipes can be made ahead of time, check them out.

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