I cannot tell you the joy I get from hosting. There’s no better boost than seeing people fill my table and my couch to eat, drink, and laugh. Hosting Thanksgiving is like the Olympics of hosting. Bringing in the highest stakes guests, cooking the biggest dinner, and doing furniture gymnastics to make it all fit.
This year is my third year hosting Thanksgiving dinner, and I’m not playing around. My first year, there were six of us. Last year, it jumped to thirteen, plus a bonus guest that day. This year, the guest list is currently sitting at 10 and I’m getting serious. Hammering out my timeline, leveling up my tablescape, and cutting a hard line on the guest list (not really, literally anyone is welcome). If you’re a fellow planner like me, I’m going to be outlining my process here and checking in along the way with updates for everything.
The Timeline
45 Days
- Finalize the Guest List: Know how many people are definite yes’s and have a good anticipation for the last-minute RSVP folks. For us, I’m anticipating up to 4 last minute-ers, something I can definitely account for in my prep. This is also the time when you can ask folks to bring a dish too!
- Place a Rental Order: Our house is small, so we don’t usually keep serving ware and seating for 10+. We’re considering renting a table, a few chairs this year, and potentially dishes too.
- Plan Your Menu: The fun part! I have a decent routine for planning out my menu and a solid turkey recipe. I am looking to add a couple of new recipes this year to surprise my guests with a bit more fun on the menu, so if you’re coming to eat at mine, uh, stop reading here.
- Plan Your Decor: I’m looking for a big revamp of my Thanksgiving table decor, so I’m starting early to figure out the ~vibe~ for the table setting this year
Three Weeks Before
- Get to Shopping: Get shopping for what you can before the crowds! This is when you get the cookware, serving tools, bowls, etc that you need, and non-perishable food items. I also start stocking up my drinks cabinet too, picking out everyone’s favorites and ingredients for my Drink Special. And don’t forget the star of the show, order your turkey! That bad boy can stay in the freezer for a little bit.
Two Weeks Before
- The Great Fridge Cleanout: The best time of the year, I get the deepest clean in my fridge and freezer, and we get to cook up everything that got pushed to the back. Time to get creative!
- Deep Clean the Kitchen: I have a lot of dietary restrictions at my dinner table, so I cook to accommodate all needs. That means I need a Top 7 and gluten-free kitchen, and I don’t mess around with cross-contaminants. Two weeks to cooking day, I’m making sure my kitchen is cleaned and safe for my GF guests!
- Cooking Round One: Using up my scraps to make stock is usually my first step, but this year I’m prepping my desserts and rolls way in advance too. The rolls were my kryptonite last year, but they won’t get me this time!
One Week Before
- The Cooking Schedule: Getting the timelines down for the day is the hardest part. As much as I love a spreadsheet, I end up mapping this out pen-and-paper style and taping up on my cabinet. In the classic Grandma Schedule fashion of course.
- Second to Last Grocery Shop: Pick up the heavy-duty items that’ll last through the week and the items that sell out quickly. Butter, cream, all that fun stuff.
The Week of
- Defrost and Start the Bird: I start my Turkey’s brine a few days before Cooking Day, so I start thawing at the start of the week and it brine for a while. You want to make sure you account for all the time you need to thaw your turkey, forgetting him in the freezer is the most important step!
- Final Grocery Trip: Getting the fresh greens, any perishables, and the last few things you *definitely* didn’t forget to buy!
- Start the Early-Cook Items: Bread for stuffing, cranberry sauce, casseroles, crust and pies, anything you can start before the day of, do it!
Night Before
- Prep Your Stations: The night before routine for Thanksgiving is pre-dicing, slicing, and laying out everything I’m cooking in order. It’s also a good excuse to crack open a spare bottle of wine, put on a movie, and relax while you prep. Don’t forget to prep your appetizer ingredients too. This is always a Sous Chef activity for me, entrusting C to the meats and cheeses!
- Prep the Takehome Containers: The deal with my guests is they don’t need to cook anything, but they DO have to take food with them. No ifs, ands, or buts. I make it even easier, I buy a set of plastic containers so I can prep the containers right after dinner, no hunting for lids or bags!
- Set the Table: The last thing you want to do on The Big Day is lay out the dishes. Set the table exactly as it’ll look when your guests sit down. This is also the time for any final furniture moves, stashing the last few catch-all bins, and the manic-panic final vacuum
Thanksgiving Day
- A Strong Start: I promise there is no way your day will go well if you skip breakfast or start with something crappy. Nutrition first of course, but I would 10/10 recommend cinnamon buns as well. Get the first items prepped up, pop the parade on, and then relax with your family for a little while.
- Let the Cooking Begin: You’ve got your schedule, get going on it chef!
- Get a Plate and Eat! You prepped all week, cooked all day, take time to sit and enjoy the meal you cooked with your family.
The Day After
- Turkey Soup: The last few years I haven’t had enough leftovers for a turkey soup, but we’re overbuying this year to make sure we get the most of it this year with soup and broth. Stay tuned for the recipe I go with!
There are still two months to go until Thanksgiving, but obviously I’m excited. I’m already working on my Notion planning my recipes. Plan your holiday and make sure to plan time for you to enjoy it too! Good planning is the key to a good Thanksgiving!
