Thanksgiving Prep Timeline: What to Do Each Week to Be Ready for the Big Day

Inside: Hosting Thanksgiving doesn’t have to be stressful. This week-by-week Thanksgiving prep timeline walks you through exactly what to do from meal planning to table setting, so you can enjoy the day instead of scrambling at the last minute.

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Thanksgiving always seems to sneak up fast, sandwiched between spooky season and Christmas. It’s all pumpkins on the porch and a Halloween candy coma one day, and before you know it your entire family is on their way for turkey dinner.

The secret to a relaxed, beautiful Thanksgiving is spreading out the prep! A few minutes here and there over the next few weeks will save you from being a huge stress ball on turkey day.

Whether you’re hosting your first Thanksgiving or your fifteenth, this easy timeline will hold your hand through each step—from planning the menu to setting a welcoming table that will have your guests amazed at how you make it look so effortless!

4 Weeks Before Thanksgiving: Get Organized and Set the Foundation.

Meal & Kitchen Prep:

• Plan your menu. Focus on tried-and-true recipes and no more than one or two new ones.
• Decide whether you’ll have a fresh or frozen turkey (order a fresh turkey now if you plan to buy one from a butcher or local farm).

SH&H Tip: Plan for about 1 to 1½ pounds of turkey per person if you want leftovers, or ¾ pound per person if you don’t. (So for 10 guests, a 12–15 lb bird is perfect.)

• Plan out the cookware or serving dishes you’ll need (roasting pan, pie plates, etc.) and buy or borrow the ones you don’t have.

Home & Table Prep:

• Decide what room you’ll have the meal in, where you’ll serve, and how many guests you’ll have.
• Check your tablecloths, napkins, and linens for stains or damage.
• Make sure you have enough plates, glasses, flatware, and serving utensils.
• Figure out how much extra seating you’ll need and whether you need to buy or borrow folding tables and chairs.
• Do a quick sweep of the main entertaining areas to see what needs decluttering or freshening up. (My 10-Minute Daily Cleaning Routine or 10 Things to Clean Before a Party posts make it easy to stay on top of things before guests arrive.)
• Plan your tablescape and gather or purchase decor.

3 Weeks Before Thanksgiving: Gather Supplies and Plan Ahead.

Meal & Kitchen Prep:

• Pull together all your recipes in one place
• Make a timeline for when to make each recipe, determining which can be assembled before Thanksgiving Day
• Go through those recipes and write a first grocery list for non-perishables, like spices, canned goods, baking staples, and beverages. (Make sure to also buy any popular items that you think might be sold out the week of Thanksgiving.)
• If you’re trying any new recipes, do a trial run now to avoid surprises later.
• Stock up on wine, cocktail ingredients, paper goods, and storage/to-go containers.
• Sharpen knives and check small appliances you don’t use very often (i.e., mixer, food processor, immersion blender) to be sure they’re working.

Home & Table Prep:

• Plan your table layout—how many place settings, what serving dishes will have to go on the table and where, and how you’ll handle extra seating.
• Wash and press tablecloths and napkins.
• Wash dishes, glassware, serving dishes, and utensils if needed.
• Make or order any special table items (custom name cards, centerpieces, etc.). You can also use my free printable “thankful for you” Thanksgiving place cards or the “blue and rust Thanksgiving” printables.
• Polish silver. (See my easy way to clean and polish silver before the big day.)

2 Weeks Before Thanksgiving: Start Early Food Prep and Deep Cleaning.

Meal & Kitchen Prep:

• Make dishes that freeze well, like pie crusts and casseroles, and assemble them (you can thaw and bake them later).
• Put together the rest of your full grocery list and schedule your major shopping day for next week, plus time for secondary trips for items you couldn’t get on the main trip.
• Clean out the fridge and freezer to make room.

Home & Table Prep:

• Deep clean the kitchen, dining room, and guest bathroom.
• Freshen guest rooms and replace towels and linens if needed. A few thoughtful touches from my How to Prepare for Overnight Guests post make a big difference.
• Prep your centerpiece if you use faux or dried elements.
• If the table is not one you use daily, decorate your dining area now—the tablecloth, centerpiece, chargers, candles, etc.
• Add a touch of fall decor to the entryway, kitchen, and guest bath.

1 Week Before Thanksgiving: Final Shopping and Prepping.

Meal & Kitchen Prep:

• Grocery shop: Now you can purchase fresh ingredients like produce, herbs, and refrigerated items.
• Buy your turkey if frozen. Thaw the turkey in the refrigerator for about 24 hours per 4–5 pounds. (A 16-pound turkey will take roughly four full days to thaw safely.)
• Get out serving dishes and label them with sticky notes so you know which food goes where.
• Finish assembling any recipes that can be made ahead and frozen.

Home & Table Prep:

• Do a quick surface clean of all entertaining areas.
• Add extra seating and tables where needed.

3–4 Days Before Thanksgiving: Get Ahead in the Kitchen.

Meal & Kitchen Prep:

• Write down a timeline for cooking on Thanksgiving Day, including specifically when each dish needs to go in the oven and at what temperature. If dishes share the same temperature, bake them together and add 10–15 minutes to total cook time to account for the full oven.
• Move any frozen dishes to the refrigerator to thaw two days (Tuesday) before Thanksgiving Day.
• Prep any veggies still needed: wash, chop, and store in airtight containers.
• Assemble any make-ahead dishes that store well in the refrigerator like desserts, cranberry sauce, or casseroles that haven’t already been done and frozen.
• Make desserts that keep well.
• Toast nuts, prep garnishes, and cube bread for dressing if not already done.

Home & Table Prep:

• Set the dining table if you can. Cover it with sheets to keep dust and pet hair off if needed. Take some photos of your setup if you want.
• If using fresh flowers, buy them now.
• Set up the bar or beverage station.

The Day Before Thanksgiving: Do Everything You Can Now.

Meal & Kitchen Prep:

• Brine the turkey (if applicable).
• Assemble any casseroles that haven’t been done (dressing, sweet potato, green bean), cover, and refrigerate.
• Make mashed potatoes and store in the fridge.
• Prepare gravy base or reheating plan. (You can add broth from the turkey the day of.)
• Set out serving dishes and utensils where your food buffet will be.

Home & Table Prep:

• Finish setting the table completely.
• Put out a lighter for candles or check batteries in flameless ones.
• Tidy up the kitchen and empty the dishwasher.
• Chill drinks and make space in the fridge for tomorrow’s dishes.

Thanksgiving Day: Execute and Enjoy.

That cooking timeline you put together a few days ago? It will save your sanity on T-day! Although yours will be specific to the recipes you’re making and what time you plan to serve, I’ve put together a realistic plan for serving Thanksgiving dinner at 5:00 p.m. based on the typical Thanksgiving dishes we usually have to illustrate and get you started on making your own Thanksgiving day cooking timeline, You can adjust it based on what time you eat, the dishes you’ll be cooking, and how much oven space you have.

Morning Prep (8:30 a.m.–12:15 p.m.)

• Prep the turkey for roasting. (A 14–16 lb turkey takes about 3½–4 hours. Plan to have it go in around 12:15 p.m. so it’s done close to 4:15 p.m.)
  • Season, stuff if you do (it will take longer to cook), and have it ready to slide into the oven later.
  • If making turkey broth or giblet gravy, boil and simmer the neck, giblets, and seasonings on the stovetop.
• Clear off counters and set up your serving area or buffet with trivets, serving dishes, and serving utensils. Leave those Post-it notes on each dish so helpers know where everything goes.
• Assemble any dressing and casseroles you haven’t already gotten done.
• Peel and chop potatoes if you’re making the mashed potatoes today, and cover them with cold water until boiling later.
• If you’re baking desserts today, get those out of the way in the morning so the oven is free by midday.
• Preheat the oven for the turkey and adjust the racks around noon.

Early Afternoon (12:15 p.m.–2:30 p.m.)

• Put the turkey in the oven at 12:15 p.m. (for a 14–16 lb bird). Set timers for basting.
• Make the mashed potatoes or rice about 2:00 p.m. (they can be kept warm in a slow cooker on low, covered with a damp towel).
• While the turkey starts roasting, clean up your prep mess.

Mid-Afternoon (2:30 p.m.–4:00 p.m.)

• Make the gravy base if you haven’t already. Once the turkey comes out, pour the drippings through a strainer into a saucepan, skim the fat, and whisk in the base with a little flour or cornstarch until thickened. Keep it warm on low heat or in a small slow cooker until serving.
• Around 3:00- 3:45 p.m., start baking the dressing and casseroles (sweet potato casserole, green bean casserole, etc.). Most bake about 40–70 minutes at 350°F, so aim to finish close to 4:30 p.m. When the sides come out, cover with foil and hold at a warm room temp.

The Home Stretch (4:00 p.m.–4:50 p.m.)

• Check the turkey’s internal temperature— 165°F in the innermost part of the thigh, wing, and the thickest part of the breast.
  • Aim for the turkey to come out around 4:15 p.m.
  • Tent it with foil and let it rest 30–45 minutes while you finish everything else.
• Use this 30-45 minute window to:
  • Finish the gravy with pan drippings.
  • Heat peas or other quick vegetables.
  • Place cranberry sauce and softened butter in serving dishes.
  • Preheat the oven for rolls around 4:30 p.m.
• About 4:40 p.m., put the rolls in the oven and carve the turkey. Arrange slices on a platter (garnish with herbs or citrus slices for turkey bonus points) and cover loosely with foil.
• Fill the glasses with drinks and put a pitcher of water near or on the table.
• Set out the butter dish and serving knife for the rolls.

Serving Time (4:50 p.m.-5:00 p.m.)

• Transfer all dishes to their serving bowls and platters about 10–15 minutes before eating. Set each on the buffet or table in an order that makes sense for serving (i.e., turkey first, and gravy, cranberry, and rolls last).
• Light candles, and call everyone to make their plate.
• Say the blessing, take a deep breath, and enjoy the beautiful meal you’ve created!

And that’s it… your step-by-step plan for a calm, organized Thanksgiving. No frantic last-minute grocery runs, no juggling hot dishes and pulling your hair out as guests walk in. Just you, your favorite people, and a meal that feels a little more effortless because you spread out the work.

Now pour a glass of wine, have a seat, and enjoy every minute of being thankful for the beautiful meal and the people you made it for.

Want the printable version?
Get my free one-page Thanksgiving Prep Timeline Checklist—available exclusively in the Southern Home & Hospitality Subscribers Library. Sign up for my emails to get instant access:

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