Thanksgiving Planning Guide for 2008

Thanksgiving is fast approaching and even though I won't be hosting this year, I will be in Florida helping my mother with the preparations there. Last year I posted a Thanksgiving Planning Guide, and I've updated it again for this year. I hope you find it useful.

Thanksgiving Planner for 2008

Last year I wrote a lot of Thanksgiving Planning Posts along with my yearly Thanksgiving menu. I usually prepare a Thanksgiving meal for approx 25 people, plus enough for leftovers. This year I'll be scaling way back since we are preparing for only 10.

I will be onsite in Florida on November 22nd and will share photos and blog minimally about our preparations from there, after all I will be spending most of my time with my family. I will not be in charge of a centerpiece this year, but I hope you find my posts from last year helpful.

Centerpiece Post 1
Centerpiece Post 2

Also, to keep Thanksgiving stress free, think about what to ask for when others offer to bring a dish.

Thanksgiving Planning: Dinner Results

Well, I made a few adjustments to fit with scheduling and getting some sleep this week in the proces. The acorn cookies while they would have been cute, were dropped from the menu. I have all the ingredients though and will still make them sometime within the week or two.

I adjusted my Apple Pie to an Apple Raspberry Pie, and added Apple and Sausage to one batch of the dressing. The Sausage Apple Dressing was a huge success, everyone raved and preferred it to the stuffing and regular dressing, so that will be my recipe from now on.

I didn't get the flour in time to make Touch-of-Grace Biscuits, because I was making these though I didn't get carrots and the selection was poor when I went back. So, I made cloverleaf rolls, but plain ones.

A lot of adjustments, but I had enough back-up options.

Unfortunately, due to the timing of the items coming out of the oven and people showing up a bit early and "helping", some items made it to the table without getting photographed and I didn't notice until it was too late. I did get a picture of the turkey in the pan, but not plated. Due to the size of the turkey it was slightly too big for the rack so when we pulled it out, because it was so tender the wings and one of the legs just fell off. So, we disected it before taking it to the table.

All in all, a very successful and delicious meal.

Thanksgiving Planning: A Whirlwind of Cooking About To Begin

I'm leaving work today at noon to go home and begin my whirlwind of cooking and last minute cleaning, organizing and preparations to make sure tomorrow goes off without a hitch. Tomorrow or Friday evening (depends on how long people stay) I will add pictures to all the recipes and one last Thanksgiving post linking everything from one post, summarizing and detailing all the recipes and what I would change for next year, if anything.

I hope everyone has a lovely Thanksgiving, good luck with the recipes if you've decided to try any.

I'm still crossing my fingers that my White Lily flour will show up here today or I'm back to my Carrot Cloverleaf Rolls.

Thanksgiving Planning: Countdown, Final Week

Thanksgiving is fast approaching! At this point, you should have a
lot of preparation done already:
Your shopping done
Your serving dishes ready and marked with the utensils you'll need
Your linens should be ready
Your fridge and freezer ready for make-ahead dishes
Your Wednesday night dinner made or planned
Your turkey,if frozen, should probably be defrosting

Dessert and side dish assembly are great do-ahead items to make
Thursday go a little smoother for you. Some sides can even be cooked
in advance and just reheated 20 minutes before dinner.

Thanksgiving Planning: My Grocery List

Assuming I have nothing in my pantry or refrigerator, my grocery list for Thanksgiving based on my menu looks like this. I specified amounts for items that I need for several recipes and need more than normal quantity for.

Wine
Coffee
7Up
Apples
Apple Cider
Bay Leaves
Black Pepper
Bourbon
Brandy
6 cups Butter
2 cups Buttermilk
Celery
Cheese
4 cups Chicken Broth
Cinnamon
Cinnamon Sticks
Coke
Confectioners Sugar
Corn on the Cob
Cottage Cheese
Cranberries
Cream Cheese
Cream Of Mushroom Soup
Diet 7Up
Diet Coke
Dr Pepper
Dry Sherry
Egg Noodles
18 Eggs
Flour
6 cups French Bread
French Bread Baguette
French Onions
Fresh Parsley
1 can Frozen Oj
Ginger Ale
Green Beans
Ground Cloves
Ground Ginger
Ham
Half-And-Half
1 quart Heavy Cream
Kosher Salt
2 pkgs Light Brown Sugar
Marjoram
Milk
Nutmeg
1/2 gallon Oj
Onion
3 Oranges
Pecans
Potatoes
Pumpkin
Root Beer
Rubbed Sage
Salt
Shortening
2 tubs Sour Cream
1 bag Sugar
Sweet Potatoes
Thyme
Turkey
Vanilla
1 quart Vanilla Ice Cream
Walnuts
White Lily Flour

Thanksgiving Planning: My Cooking Timeline

I thought I'd share my cooking timeline with you, this is the only way to get everything done on time. Thanksgiving has crept up quickly and my cooking starts this weekend. If you don't recall, I posted my menu on October 31 and my general timeline to get through November on November 1. I ordered my ham today from our local butcher and that will be ready for me to pick up on Wednesday after work. I have dinner at 2pm, it's the only way to get everything done on-time and not go insane. My turkey will take a minimum of 4 hours and a max of 5.5 and needs to rest for at least 20 minutes after it's done, so I assume 5 hours, with 30 minutes in the oven to crisp the skin. My last hour is VERY tight, but it's the only way to get everything to the table warm and on time.

* Modifications Since 11/1

My Menu:
Turkey, brined and basted with a sage orange butter
Ham, with a brown sugar glaze
Gravy
Dressing
Creamy Garlic Mashed Potatoes
Brandied Candied Sweet Potatoes
Egg Noodles
Green Bean Casserole
Corn on the Cob
Cranberry Sauce
* Touch-of-Grace Biscuits

Hot Buttered Rum
Hot Apple Cider
Wine
Coffee
Punch

and for dessert...
Pumpkin Pie
Buttermilk Pecan Pie
* Apple Pie (spiced apples made and canned already)
and Ice Cream (already bought)

ITEMS FROM THE GENERAL TIMELINE

Saturday:
Make Butter mixture for Hot Buttered Rum
Add spices to Apple Cider.
Make Sage Orange Butter mixture for the Turkey
Pull turkey out of deep freezer and place in pan in the refrigerator to defrost

Sunday:
1 Wash and/or iron any linens, as needed
2 Pick up all perishables and anything else you haven't bought already
3 Clean out your fridge and freezer to make room for all the make ahead dishes
4 Make a meal for Wednesday night that can just be heated up quickly
5 Write down everything you are serving on small pieces of paper, assemble all of your serving platters and utensils and put the corresponding slip of paper with them. Borrow additional items, if needed.
6 Clean out your ice trays and start making extra ice for Thursday.

Monday:
ANY LAST MINUTE SHOPPING HAS TO BE DONE!
Put together the centerpiece

Tuesday:
1 Dust and vacuum the rooms you will be using
2 Clean the powder room
3 Have all dishes washed and put away (you will want an empty dishwasher ready to go) and counters wiped down and ready for service
Set up the tables and chairs for Thursday
Make cranberry sauce
Make the glaze for the ham
Assemble dry brine ingredients
Assemble dry dressing ingredients
Make punch and put in downstairs fridge

Wednesday:
1 Put the turkey in brine solution, if applicable
2 Set the table
3 Have all dishes washed and put away (you will want an empty dishwasher ready to go) and counters wiped down and ready for service
4 Consult your timetable for tomorrow
5 Go To Bed Early! You will need to wake up early to get everything done on time.
Make pecan pie
Make apple pie
Assemble Brandied Candied Sweet Potatoes without the topping
Assemble Creamy Garlic Mashed Potatoes without the topping

Thursday:
Rinse Turkey thoroughly, pat dry and cover with Sage Orange Butter and put in the Roaster by 8am
Relax until 11:00am
11:00am Coat Ham with glaze and put Ham in downstairs oven (it's precooked and just needs warming)
11:15am Whip cream for pies later
11:30am Assemble the pumpkin pie and put in the fridge to cook later
12:30pm Assemble Green Bean Casserole and Dressing
12:45pm Top Potatoes with respective toppings
12:55pm Set up coffee maker with 1 hr delay
1:04pm Take Ham out of downstairs oven to rest, tent with foil
1:05pm Put Turkey in downstairs oven to crisp skin
1:08pm Put Green Bean Casserole, Dressing and both Potatoes in the upstairs oven
1:15pm Assemble Biscuits
1:35pm Take Turkey out of downstairs oven to rest, tent with foil
1:39pm Put Biscuits in the oven downstairs
1:40pm Get two pots boiling for Corn and Noodles
1:43pm Make the Gravy
1:45pm Boil Egg Noodles on the stove
1:45pm Boil Corn on the stove
1:48pm Pull the Green Bean Casserole, Dressing and both Potatoes out of the oven
1:49pm Put Cider on stovetop to heat
1:50pm Half the Dressing and drizzle half with Turkey broth from the pan
1:55pm Toss the Egg Noodles with 2 Tbsp Turkey Fat leftover from making the gravy
1:56pm Stick Pumpkin Pie in the upstairs oven
2:40pm Stick Apple Pie and Pecan pie in the oven to warm up for 5-10 min

Thanksgiving Planning: Your Centerpiece

Have you thought about your centerpiece yet? If you choose a centerpiece that requires fresh flowers, make arrangements with a local florist to pick them up the Wednesday before Thanksgiving. You don't want to count on them having any left on the spur of the moment.

In my case, I don't plan on spend much time the night before Thanksgiving working on a centerpiece. So I'm choosing something I can assemble several days in advance.

I've decided on something similar to the last picture in this post of Thanksgiving centerpiece ideas.

So, I've added apples, pears, cranberries, small decorative pumpkins and gourds, pomegranates, mixed nuts in shell, and pillar candles in a soft orangish-brown to my grocery list.

Here's the picture again as a reminder. The nice thing about this arrangement is that it's all reusable the week after Thanksgiving.

Thanksgiving Planning: Your Grocery List

I've noticed a lot of people hitting this post looking for a grocery list, mine is actually on another post. Hopefully this will help out.

If you don't have readily available access to fresh herbs this time of year, like myself, consider picking up anything you need this weekend. The closer we get to Thanksgiving the harder it will be to find items like Rubbed Sage. If you haven't gotten your grocery list together already, consider setting aside some time before Saturday to find your preferred recipes and compile your grocery lists.

If you are using a fresh turkey, get it ordered if you haven't done so already.

Thanksgiving Planning: What To Ask For When Others Offer

First, if someone offers to bring something, accept their offer. This is not the time to be a martyr and try to do it all yourself.

While you can't dictate exactly what they make (No handing over of specific recipes), you can ask for a specific type of dish. You can specify the vegetable for instance. However, be prepared because it may not be exactly what you had it mind, but it will all be fine.

If you noticed in my menu I have "various salads", I have NO idea what that will consist of because I'm going to give them all up for someone else to bring. Same thing with crudites.

I happen to have an upstairs stove, downstairs stove and a standalone roaster. So, I have no problem coordinating hot foods at various temps. However, if you have one stove and that's it, give away the items that require different temps for long periods of time. You can spend all morning chopping veggies and assembling salads, corn on the cob can be cooked on a grill. However, green bean casserole and dishes like that require different temps are the perfect candidates to ask others to bring.

Remember, we want to open the stove as little as possible to ensure the perfect Turkey, so if you think you'll have to open it trying to fit casseroles in there, try to pass those off.

If you don't want to give away the casseroles and prefer instead to ask people to bring buns or a chopped veggie and relish tray, consider grilling your turkey. It will free up your oven for all the other things. I will cover turkey grilling in the next week, so if you decide to go that route you have plenty of time to modify your timetable and grocery list.

Thanksgiving Planning: Invites and Menu

I probably should have reversed the order of the first two items, because you can't really think about your menu until you've determined who you will be inviting and how many people you will have to serve. Decide whether you will send formal invitations or just call everyone. I host Thanksgiving every year and don't send invitations out, I just call people to let them know "Yes, I am hosting Thanksgiving again this year"

In my case, I'm going to need to make sure I have enough food for 28 people. I'm assuming my husband's grandmother, parents, siblings and their families, and niece and her family will be joining us, plus 4 possible unknown others. My father-in-law doesn't eat Turkey, so I make ham and turkey every year. My favorite dish is the Brandied Candied Sweet Potatoes, so while I could probably do with just the mashed potatoes each year, I make both. I do divide the mashed potatoes in half though, and leave half plain and use the other half to make Creamy Garlic Mashed Potatoes. So, 3 kinds of potatoes. We are in the Midwest, meat and potatoes country. At this point I could probably leave off everything else and at least half the people coming would be fine with it.

I'm probably going to make two kinds of Green Bean Casserole this year. First, the mushroom soup, french fried onions, green bean type that everyone knows. Second, I want to try a new recipe that will hopefully taste just as good, but have a lot less sodium and preservatives, maybe. I'll let you know how they go over.

I make my own cranberry sauce every year, but after the first year I also include a can of the jellied cranberries in a can. Most of them won't even try the homemade sauce, the few that did really like it. I keep making it because I like it.

Don't forget to think about drinks and dessert.

Wine, coffee and hot buttered rum for the adults. Punch and hot apple cider for the kids. I'll probably have ginger ale as well for those that have to have soda, and Diet Pepsi for my father-in-law.

I always make Pecan and Pumpkin Pies, this year I'm including Blueberry (my mother-in-law and one brother-in-law's favorite), and Apple (I have a ton of them). I also make something more along a cake/cookie/bar type item that the kids might like better than pie. I'm still deciding on this. I'll pick something out and post the recipe tomorrow.

I'll make my grocery list later today, I write down everything that I need for each recipe. Then consolidate the amounts and check the pantry to see what I need. If you need fresh herbs, try to get them early and freeze them if possibly. Finding fresh Thyme or Sage the weekend before Thanksgiving is all but impossible! And they won't last long in your fridge. I'll have tips for freezing herbs a little later this month.

Thanksgiving Centerpiece

Give some thought to your centerpiece today. Better, Homes and Gardens has a few galleries of centerpiece ideas.

Fruit Centerpieces
Easy Centerpieces
Pretty Thanksgiving Centerpieces

Here are a few of my favorites. I especially like the ones that encompass pumpkins, candles, and bittersweet branches. I also think pomegranates would look very pretty as part of a centerpiece.



I think the pumpkin composed of mums in this centerpiece is so ingenious. You would definitely need to carve out some time the night before for this project. Too long and the flowers might get limp.









This is my favorite, simple yet elegant. The wooden ice bucket keeps it from feeling stuffy, it feels very homey. However, I think the white of the flowers and the silver accent on the candlesticks dresses this up. LOVE IT!



And finally, I'm leaning towards something incorporating more of these types of elements.





Make sure to make note of what you need so it gets added to your shopping lists and timeframe, if it requires assembly. In my case, I have several long tables, which will be set up in a U shape in order to get everyone at one table and able to face each other. So I will need several centerpieces that will be low enough to see over. I have a lot of copper pieces scattered around the house that I am planning to pull together and fill with apples, pumpkins, pomegranates, pears and nuts. I think the colors will go well, and the pomegranates and nuts can tranfer well enough as the Christmas season begins. Since they can all be used for baking nothing will go to waste.

Thanksgiving Timeline

The timeline is also available as a Microsoft Excel file for you to download and modify for your own personal use.

Thanksgiving Planner Download

Thanksgiving Checklist

You will be making a time table for dishes that can be made ahead of time, consult this daily the last week in November to keep on schedule.

First Weekend in November
1 Determine the menu
2 Decide when you are going serve dinner and who you are going to invite
3 Decide what dishes you will ask others to bring, if they offer. Accept their offer!
4 Figure out a Thanksgiving Day Timetable for preparation of dishes and specifically of when dishes need to begin cooking in order to serve on time
5 Determine when you need to start defrosting your turkey, or order a fresh turkey
6 Issues invitations either formally or verbally
7 Make a complete list of ingredients needed so you aren't caught with last minute trips to the grocery store, remember beverages
8 Take an inventory of your pantry and make a grocery list
9 Pick up everything you need except perishables two weeks in advance
10 Make a timetable of items that can be made in advance
11 Plan your breakfast and lunch, if necessary for Thursday morning
12 Add any items you want to get accomplished between now and Thanksgiving to the calendar

Second Weekend in November
1 Plan and order or create your centerpiece
2 Clean your house, polish silver, switch to fall décor, make a plan to keep on top of the cleaning and clutter over the next two weeks
3 Find all of the utensils and items that you only use this time of year and make sure they are in good working order
4 Make arrangements to rent or borrow any additional seating, tables, linens, or other items

The Weekend Before
1 Wash and/or iron any linens, as needed
2 Pick up all perishables and anything else you haven't bought already
3 Clean out your fridge and freezer to make room for all the make ahead dishes
4 Make a meal for Wednesday night that can just be heated up quickly
5 Write down everything you are serving on small pieces of paper, assemble all of your serving platters and utensils and put the corresponding slip of paper with them. Borrow additional items, if needed.
6 Clean out your ice trays and start making extra ice for Thursday.

Two Days Before
1 Dust and vacuum the rooms you will be using
2 Clean the powder room
3 Have all dishes washed and put away (you will want an empty dishwasher ready to go) and counters wiped down and ready for service

The Night Before
1 Put the turkey in brine solution, if applicable
2 Set the table
3 Have all dishes washed and put away (you will want an empty dishwasher ready to go) and counters wiped down and ready for service
4 Consult your timetable for tomorrow
5 Go To Bed Early! You will need to wake up early to get everything done on time.

Thanksgiving Day
1 Pull turkey out of the brine, rinse well, and pat dry, follow recipes from here
2 Follow your timetable you made the first weekend of November

Frequently Asked Turkey Questions

How long do I defrost my turkey?
Use this timetable as a guide. You should defrost a frozen turkey in its original wrapping in the refrigerator (don't count Thanksgiving day):
10- to 12-pound bird 2 days
12- to 14-pound bird 3 days
14- to 18-pound bird 4 days
18-pound-plus bird 5 days

When is the Turkey done?
The turkey is done when a meat thermometer inserted into the thigh (don't touch the bone) reads 180 F and the stuffing reads 165 F. The juice from the thigh should be clear when pierced with a fork and the drumstick and wings could just about fall off the bird when moved a bit.

How often should I baste the turkey?
Actually, basting is not necessary, can prevent a wonderfully brown crackly skin and will extend the cooking time from the opening and shutting of the oven door. Keep the oven door shut as much as possible.

How big a turkey do I need?
Butterball has a great turkey calculator which will even let you account for leftovers and how much stuffing will be needed. If you are only cooking for a smaller group (2-5), consider a turkey breast, or a smaller bird (duck, chicken, quail, game hen).

Thanksgiving Kickoff Starts Tomorrow

Happy Halloween! I've been dying to get through October, so we can get to what I consider the start of the holiday season. As we approach the holidays, my posts will probably be more dessert centered, particularly in December. I like to make a lot of goodies to have around the house for when company drops by, as they are wont to do.

However, Thanksgiving is my favorite holiday, because I host it each year. I get to go overboard and make the most amazing meals and relish in everyone enjoying the meal. I love to cook, but I love someone else enjoying what I've cooked more. I have tried and true favorites that I make every year, it just wouldn't be Thanksgiving without them. I also usually like to try a new recipe, this year I'm leaning towards a new Green Bean Casserole recipe.

Every Monday, I'll feature at least two recipes for my favorite Thanksgiving dishes, just keep in mind that I cook for approximately 25 people for Thanksgiving so you will want to scale appropriately. I make 3 times as many side dishes and my recipes are all double and possibly triple what you'd have for a meal for 5-8. My husband's family is quite large (25), and I usually allot enough for at least 4-6 extra people. For the past 4 years I've extended an open invitation to airmen with nowhere to go at the local Air Force base and a few friends, so I have extra just to be sure. I've been thinking this year of possibly extending that invitation to some local college students as well. No one should be alone during holidays unless they really want to be.

November 5th
Brandied Candied Sweet Potatoes
Creamy Garlic Mashed Potatoes

November 12th
Ham, with a brown sugar glaze
Cranberry Sauce

November 19th
Turkey basted with a Sage Orange Butter
Dressing/Stuffing
Gravy

I'll try to intersperse other recipes I use through the rest of the month. On November 23rd, I will recap the meal, complete with pictures of all the dishes, make ahead tips, prep work and timing. I do this every year, but I always sort of wing it. This year, I'll do my best to document it all to share with you. I do have a general Thanksgiving Prep timeline that I use that I will share November 1st as we kick off the countdown to Thanksgiving.

Now in the meantime, I also host an annual holiday cocktail party, this year it is on November 17th. So, as that approaches I will also share my tips and recipes for throwing a cocktail party. On top of that, I'm hosting a Girl's Night Out with wines and appetizers on November 6th. So, I'll include those as well. Get ready for a full month of recipes, tips and tricks, planners, and sample downloads. The rest of the year will seem positively boring after this.

Thanksgiving Menu

Turkey, brined and basted with a sage orange butter
Ham, with a brown sugar glaze
Gravy
Dressing
Cheesy Garlic Mashed Potatoes
Brandied Candied Sweet Potatoes
Egg Noodles
Green Bean Casserole
Corn on the Cob
Cranberry Sauce
a variety of salads
Crudites
Carrot Cloverleaf Dinner Rolls

Hot Buttered Rum
Hot Apple Cider
Wine
Coffee
Punch

and for dessert...
Pumpkin Pie
Buttermilk Pecan Pie
Raspberry Apple Pie
Ice Cream
Acorn Cookies