Not all Thanksgiving Day preparations need to be done on Thanksgiving. Much of the work can be done in advance. Here are 20 tips to give you a head start and march you toward victory.

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Prepare to take your battle stations, people.

In just a little more than a week, troops — some hostile and others friendly — will infiltrate the perimeter of the kitchen, demanding perfectly roasted turkey, creamy mashed potatoes and lump-free gravy. They’ll fight for stuffing and pumpkin pie, armed with hearty appetites and stories of victorious meals from Thanksgivings gone by.

Are you up for it? Or are you considering going AWOL?

Don’t worry. Not all Thanksgiving Day preparations need to be done on Thanksgiving. In fact, much of the work can be done in advance. Don’t wait until Wednesday night to piece together your plan.

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Whether you’re feeding a battalion or a small-but-mighty unit, the following 20 tips will march you toward victory.

The Sunday before Thanksgiving

1. Firm up your menu, be it potluck or a solo-chef show. Now.

2. Give potluck guests a call to ask them to bring food or drink. Everyone deserves fair warning.

3. Check your pantry. Do you have the spices you need? How old are they? Make sure you have enough staples — sugar, flour, baking soda and baking powder. Hardened brown sugar can be brought back to life by a minute in the microwave, but if you can’t remember when you used it last, buy new.

4. Once you’ve got the menu, write a detailed list and go grocery shopping. Yes, it will be crowded, but unless you’re on midnight maneuvers, it’s not going to get better as the week progresses.

5. Move the frozen turkey into the refrigerator if it weighs more than 15 pounds. It will take 24 hours per 5 pounds for a turkey to thaw in the fridge.

The Monday before Thanksgiving

6. Sketch out a timetable for cooking. It helps to know that you’ve planned too many dishes that need 30 minutes in the oven just before mealtime.

7. Make Cabernet-Tangerine Cranberry Sauce this evening. Homemade cranberry sauce is impressive and the easiest thing you’ll make for the holiday. Prepare extra for sandwiches. Use the recipe that accompanies this story.

8. Consider the dining table setup and decide if you want centerpieces. Make arrangements for those.

9. Need extra chairs or another card table? How about ice coolers or buffet heating trays? Pick up what you are borrowing from family or friends.

10. Order special desserts from the grocery store.

The Tuesday before Thanksgiving

11. If you’re preparing a fresh turkey, pick it up. Fresh turkeys should be cooked within a couple days of purchase.

12. Surely you’ve forgotten something. Assess where you are and what else you need. Promise yourself that this will be the last day you go to the grocery store. If you have houseguests, you’ll need food for other meals. Get it.

13. Read, at least twice, the recipes you are planning to tackle. Make sure you understand the techniques and ingredients.

14. Go through that mess of plastic containers and match tops to bottoms. You’ll need them for leftovers. Recycle the pairs that don’t close tightly.

15. Buy wine and spirits.

Wednesday, the night before Thanksgiving

16. Set the table.

17. Cut up bread for stuffing if you aren’t using a bag of prepared cubes. You want the bread dried for stuffing, so day-old is perfect.

18. Warning! Frozen pies often taken 90 minutes to bake and need added cooling time. Plan accordingly.

19. Prep vegetables for casseroles or aromatics for stuffing. You can even saute the aromatics today.

20. Make the mashed potatoes and store in the refrigerator. They’ll reheat wonderfully right before the meal. If they appear dry, add more warmed milk.

Thursday, Thanksgiving Day

It’s time to roast the turkey and put the rest of the meal together.


Makes about 3 cups.

1 (12-ounce) bag of fresh cranberries

1 cup cabernet sauvignon wine

1 cup sugar

2 teaspoons finely grated tangerine zest

3-inch cinnamon stick

Combine all ingredients in a pot, bring to a boil, then reduce heat and simmer 10 to 15 minutes. Remove from heat and discard the cinnamon stick. Serve warm or cool.

Contact Tampa Bay Times food and travel editor Janet K. Keeler at

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