PART 1: Thanksgiving is not a sprint
This is not a drill, think like a caterer and make a prep list stat
It's officially the countdown to Thanksgiving, and I've got you covered with a strategy. This is the first installment in a series of three Thanksgiving emails. Get excited!!
I don’t need to tell you this, but Thanksgiving is about breaking bread with family and friends, recognizing gratitude, and enjoying time with the people you love. It shouldn't be overcomplicated. While it is a special occasion (and my favorite dinner of the year), the dishes can be pretty simple.
This email series includes a list of what you can take care of ahead of time to keep your Thanksgiving Day less stressful, as well as simple recipes for your table that are easy to prepare.
Think like a caterer. The entire meal can’t be cooked from start to finish on the day of. Create a menu, a list of everything that needs to be prepped (and I mean everything), and do anything possible beforehand. Here’s to a happy Thanksgiving!
Step 1: THE MENU
Now is the time! Write it down! Whether you're hosting a large group or participating in a smaller potluck, set a menu and stick to it. My extended family uses a shared Google Doc my niece created to wrangle the details, but write it down regardless of your planning method. Holiday meal planning needs to be as strategic as weeknight meal planning!
+ Order your turkey. I buy an organic turkey from my favorite local grocery store, Central Market. Avoid “self-basting” turkeys injected with sodium and chemicals. A pre-cooked smoked turkey is another stress-free alternative to free up the oven or to help feed a crowd. You can order smoked turkeys from most local BBQ joints, but be sure to order ahead and ask about pick-up dates and times. I'm only feeding my immediate family of five this year, so I plan on about 12 pounds of meat. That might seem like a lot, but I want leftover meat for sandwiches, turkey soup or gumbo. I plan to make our turkey on a Pit Boss smoker. It will be my first time cooking our turkey this way, so I can't share any tips yet. In all honesty, it could be a disaster! But since I'm just cooking for my immediate family, it's the perfect time to experiment. I'll roast an extra turkey breast for sandwich meat and as a backup plan. Most turkeys are purchased frozen. Store it in your freezer until the week before Thanksgiving. Set an alarm or reminder that will pop up on your phone so you don’t forget! Nothing like realizing your turkey is frozen solid on Thanksgiving morning (this has happened to me!!!). Once I transfer it to the refrigerator, I store it on top of a rimmed Nordic Ware Sheet Pan to catch any liquid as it thaws.
+ Buy the wine and beverages. This can be one of the first things you do because the drinks won’t go bad! Having mulled apple cider on the stove makes your whole house smell delicious and tastes like fall. Wine can be planned and purchased a couple of weeks in advance, as well as sparkling apple cider and Pellegrino for the table. I like to serve a brut rosé or champagne, a minerally sauvignon blanc or Sancerre, a Gruner or a Pinot Grigio from the Alto Adige region, and a jammy Pinot Noir, red Zinfandel or Beaujolais Village. You don't need all of these options. I'm just giving you ideas! I love Athletic Brewing beers and sparkling apple cider served in a flute for non-alcoholic options. A good rule for buying wine is a bottle for every two adults, with extra options depending on what everyone decides they’re in the mood for. If I’m serving white and red, and I have three drinkers, I’d buy one bottle of Champagne or crémant, two bottles of white from the Alto Adige region and one bottle of medium-bodied red like a Burgundy or Pinot Noir. We aren’t big red drinkers, so I’ll plan on just one bottle of red. If you have leftover wine, you can save it for December gatherings!
Stay tuned, you turkeys, for more Thanksgiving planning tips coming to your inbox soon. That's it for now (except for the bonus recipes attached below), and our next email will cover what you can purchase and prep this weekend to stash in your freezer and then pat your future self on the back. Gobble gobble.
Don’t forget to watch your email if you’re a paid subscriber! I’m sending details for Thursday’s subscriber cooking class and recipes for tomorrow. We will cook the Thyme and Sage Turkey Breast recipe I like to make for extra white meat, my Shortcut Stuffing recipe (that I will then freeze until Thanksgiving) and Meyer Lemon Cranberry Sauce (which will also be frozen until the big day). You’ll also receive tons of bonus recipes.
RECIPES
Herb and Citrus Roasted Turkey
My family’s Google Doc! (It’s not filled out for this year because I’m the only cook, and we have a small group, but this is helpful if you want to keep track of who is bringing which dish! Make a copy of it and make it your own.)
Thanksgiving Cooking Class!
I have occasional cooking classes for paid subscribers (both monthly and yearly peops). First up, Smarty Pants Thanksgiving Cooking Class (gobble gobble!) on Zoom. This class is for paid subscribers only. Get my favorite Thanksgiving recipes, my family’s menu, organization tips, and time with yours truly. All paid subscribers will be invited and receive the recipes and Zoom link. Mark your calendars for Thursday, November 14, at 4 p.m. CST. Are you a member of my online cooking school? Hold tight because you’ll be invited as a bonus class for November!
Order my award-winning cookbook, Dinner is Done! It includes over 100 weeknight and family-friendly recipes, including chapters on meatless mains, fish and sauces, appetizers and snacks, cocktails, desserts and more.
