The Ultimate Thanksgiving Dinner Checklist

Spend more time planning, and you’ll spend less time panicking.

By

and

Updated on September 19, 2023

3 Weeks Before Thanksgiving

Choose your recipe lineup. Decide which recipes you want to make, keeping in mind that there's only so much one person―and one kitchen―can do. If you really do need 10 side dishes, look for recipes that use the same oven temperature, so they can cook at the same time.
Decide what can be prepped ahead. After narrowing down your menu, reread the recipes that remain to distinguish which (or which steps in each individual dish) you can prepare ahead of time. Then make a list of what you want to get done on each of the days leading up to Thanksgiving. The more time you go through the motions of what's required in your head, the more relaxed you'll be. You can use our worksheets to make things easier.
Coordinate with any guests who are contributing dishes. If your Thanksgiving dinner is at least partially potluck, ensure that you don't end up with five different types of stuffing and no veggie sides by figuring out who brings what.

Buy your turkey. Figure out what size turkey you need. We recommend buying a fresh turkey: It can be purchased and picked up closer to the holiday (call your supermarket to reserve one), relieving your refrigerator of the days required to defrost a bulky frozen bird. You can also shop for your turkey online.
Check out the dish and plate situation. Make sure that you have enough serving dishes for everything on the menu. (Stick labels on each one now, so in the heat of Thanksgiving day, you know which bowl's for your mashed potatoes, and which one's for your Brussels sprouts.) Don't forget to count your plates and cutlery to make sure you have enough place settings for every guest.
Plot out your table decor. There are plenty of great DIY Thanksgiving table decor options out there (or you can always order something fabulous from a florist), but now's the time to figure out what you're doing and what you'll need to achieve the look.

Make a detailed shopping list. And check it―twice! But don't expect to get all your shopping done in one trip. Instead, divide your list into two parts: items you'll need in advance and items you'll need the final day or two before the meal. Planning a second trip not only keeps your refrigerator from groaning but also relieves you of having to remember every last stick of butter the first time around.
Determine when your turkey needs to start thawing. If you're using a frozen bird, you may need to start as early as five to six days before Thanksgiving to start the thawing process.
Prep the bar. Now's the time to stock up on wine that goes with your meal, and anything you need to offer pre-feast cocktails for your guests.

Prepare all chilled menu items. Make and cover everything that will be served chilled (like cranberry sauce), place them in the refrigerator, and forget about them until serving time.
Pick up any table decor items you still need. Flowers often need a few days to reach full bloom gorgeousness, so this is the perfect day to get the items you need.

Pick up the turkey. If your turkey is not yet in your possession, this is the latest you want to pick it up.
Make your last grocery run. Take inventory before making a second trip to the store (Heavy cream? Tin foil?) and grab any last-minute things you may have forgotten. Tip: Don't fear store-bought gravy or other timesavers!
Prep veggies and herbs. Chop the onions and the celery, wash the herbs, and trim the rest of your vegetables. Pat them dry, cover, and refrigerate.
Assemble the stuffing. Then transfer to a baking dish, and refrigerate.
Prep dessert. Or assemble as much of it as you can—then refrigerate or bake it.
Start on sides. Get a head start on any side dishes that can be made completely or partly in advance.
Calculate your turkey's roasting time. Don't get hung up on questions of timing the day of. The night before, calculate exactly how long you need to cook your turkey so you'll know the exact time to put it in the oven based on what time you'd like to eat.
Set the table. As long as the table you're using doesn't need to serve double duty as a prep space, set your table the night before so it's ready to go on the big day.
Set up the bar. Put out any ingredients that can sit overnight, and slice limes, lemons, and any other garnishes so they're ready to go.

Make any last dashes to the store. If, like most people, you think of one last thing you need from the store on the big morning, call a trusted guest and ask if he or she could do you a favor. Then send them to one of the stores always open on Thanksgiving.
Prep the turkey for roasting. Clean and prep your turkey before popping it in the oven.
Make the sides. While the turkey roasts, cook the side dishes.
Make the gravy. While the turkey rests, make the gravy, assemble any last-minute sides, and rewarm the ones you made the day before.
Prep dessert. Rewarm the dessert in the oven during dinner.