One Week Until Thanksgiving

Nov. 17, 2011

2:00 p.m.

I mentioned earlier this week that I really like making lists. It keeps me calm, organized, and helps me get everything done. For a holiday like Thanksgiving, lists are not only helpful, they are necessary.

So here's my Thanksgiving plan, written mostly to keep my sanity -- but if it helps you along the way, that's just a secondary benefit. If you need more help than I can give you, here are some helpful resources I've compiled for you. Click away!

If you missed my Thanksgiving Day Menu, click here.

Thanksgiving Resources

Planning helpr

The One-Week Thanksgiving Plan // AllRecipes.com
Let's Talk Turkey Tips // Whatsupmag.com
Butterball FAQ // Butterball.com

Recipe Help

A Stuffing to Give Thanks For // Whatsupmag.com
Alternate Turkey preparations // USDA.gov
Jazz Up Your Thanksgiving with New Recipes // Whatsupmag.com

Safety Help

Cooking Turkey Safely // USDA.gov
Food Safety Tips // Michigan State University

Kelsey's One-Week-Til-Thanksgiving Plan

Friday, November 18th
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Transfer the turkey from the freezer to the fridge to allow five days for thawing (it's nearly a 21-pound turkey)
Visit Corridor Wine & Spirits in Laurel with my husband to pick out beverages. (Annapolis residents, Bin201 and Wine Cellars of Annapolis are both great options with knowledgeable staffs.)

Sunday, November 20th

Go grocery shopping for the items I haven't purchased yet ... namely, everything except the turkey. I didn't prepare as much as I thought I might...

Wednesday, November 23rd

Here's where it gets real. Luckily, we have Wednesday off from work, so I can get things done.

Make the pumpkin pie and refrigerate.
Make the mashed potatoes and refrigerate.
Make the corn casserole and refrigerate, unbaked.
Make the autumn sangria and refrigerate.
Cook the green beans and store in the fridge.
Set the table.

Thursday, November 24th

It's here! Dinner will be served at 3.

Into the oven the turkey goes! A 20-pound turkey should take between 3.5 and 4 hours, so I will put it in just after 10 a.m.
Make the cran-apple relish and store it in the fridge
Make the sweet potato salad and store it in the fridge.
Make the stuffing and store in the fridge.
Take the turkey out at 2 p.m. and let it rest.
Put the corn casserole in to bake for 30 minutes.
Make the mushroom sauce for the green beans, keep warm on the stove.
Turn the heat on the oven down to warm and heat up the mashed potatoes, sweet potato salad, and stuffing.
Make the gravy for the turkey.
3 p.m. (-ish): SERVE DINNER!

The other great thing about list is that it helps you realize how much you do (or don't have to do). I thought there was a lot to do in advance, but it turns out that most of the preparation is really on Wednesday and Thursday. That only slightly stresses me out.