Your step-by-step game plan to make this Thanksgiving the easiest (and most delicious) one yet.
Hosting Thanksgiving doesn’t have to feel overwhelming. Whether you’re planning your first big dinner or you’ve been cooking for a crowd for years, the key to a calm, joy-filled day is organization and prep.
We pulled together our favorite tips, recipes, and hosting hacks into one simple guide, and walk you through what to do each day leading up to the big meal. Follow along, and you’ll be serving dinner with a smile (and maybe even your feet up before guests arrive).
Sunday: Set Yourself Up for Success + Get Ahead of Cooking
Use this day to create a little breathing room in your kitchen and get ahead on anything you can prep early so Thanksgiving week feels easier.
- Clear out your fridge and counters to make space for prep
- Check serving dishes, platters, and cookware (and borrow what you’re missing)
- Do your grocery run for non-perishables and beverages
- Make pie dough, cranberry sauce, and dressings and store them in the fridge
- Prep and freeze any casseroles you can make ahead
- If you’re brining your turkey, start your dry brine
- Make sure you have enough chairs and any table extensions you might need
WOT Tip: Start flavor-building early! Homemade cranberry sauce and dressings taste even better after a day or two in the fridge. Try our BFY version HERE.
Monday: Knives Out!
A little knife work now saves you major time later.
- Shop for fresh produce, herbs, and dairy
- Chop veggies, store in fridge
- Set up a bar area with glassware, mixers, and ice bucket
- Wash/polish serving pieces
- Start your wet brine tonight if using
WOT tip: Store chopped onions, celery, and carrots together for stuffing or soup bases, it saves time and keeps flavors consistent.
Browse our side dishes HERE.
Tuesday: Set the Vibe
This is your styling and get-ahead day.
- Set the table: linens, plates, silverware, candles, and centerpieces
- Prep sides that reheat well (stuffing, casseroles, even mashed potatoes…like Camila did with our Loaded Vegetarian Mashed Potatoes)
- Start chilling wine, water, and other drinks
WOT tip: Take a quick photo of your table setup so it’s easy to re-create next year.
Wednesday: Cook WOT You Can
Today is all about the finishing touches.
- Prep your salads, chop the herbs, and put the finishing touches on your sauces or dressings
- Make gravy (reheat with a splash of stock tomorrow)
- Bake desserts that benefit from resting overnight
- Make a big batch of your signature cocktail, like our Bottled Autumn Margaritas and don’t forget to get enough ice!
Thanksgiving Day: Enjoy!
It’s show time! First and foremost, know your Turkey cook time and generally, you want to start with making sure the bird is done! Here is a handy guide from epicurious. As a general rule, you will need 13 minutes per pound at 350°F for an unstuffed turkey (that’s about 3 hours for a 12- to 14-lb. turkey), or 15 minutes per pound for a stuffed turkey.
In the Morning: Preheat oven, roast the turkey.
Mid-day: Set out some appetizers for guests, start reheating sides and cue the playlist (HERE’s the playlist we will be listening to this year).
Just Before Dinner: Carve the turkey (after letting the bird rest), warm gravy, open wine.
Dinner Time: Give thanks, and enjoy. You Did It!
WOT tip: Save your turkey bones to make stock the next day. Homemade broth adds so much flavor to soups.
Happy Thanksgiving to you and yours!
