One week ahead:
• Shop for hardier vegetables like butternut squash, carrots, potatoes, parsnips and turnips.
• Buy heavy cream now; it's hard to find right before Thanksgiving.
• If necessary, wash and iron linen or polish silver. Dig out your turkey roaster and platter and any serving dishes hidden away in closets or high shelves. Decide what serving dishes you need for each food entry.Three days ahead:
• If you have a frozen turkey, clear a space in your fridge and put the bird in now to defrost.
• Clean the house, or put non-cooking household members in charge.
• If you're having a lot of guests, you may want to set up the table(s) and make sure you have enough space and chairs.Two days ahead:
• Make pumpkin pies or pumpkin cheesecake, rolls, breads and cornbread for stuffing. Refrigerate pies; you can always warm things up again before serving. Apple or pecan pies don't do well in advance, though; the crust doesn't stay flaky and crisp.
• Make things that can sit for two days in the fridge, like soups and cranberry sauce.
• Assemble casseroles (like sweet potato or green bean); they can be stored uncooked in the fridge and baked on Thanksgiving. One day ahead:
• Set the table now so you won't have to worry about it later. • Set up a coat rack with extra hangers.
• Do any remaining baking, including apple or pecan pies.• Buy your salad greens and perishable vegetables. Wash lettuce leaves now, dry well, and store by packing them in paper towels in a plastic bag in the refrigerator.
• If you ordered a fresh turkey, pick it up from the butcher.
• Calculate your cooking time (and cooking order) for tomorrow.
• Figure out what can't be cooked along with the turkey in the oven, either in terms of temperature or space. Plan to cook those things before or after the turkey is done, or on the stovetop while it's cooking; better still, make them today.
• Shop for hardier vegetables like butternut squash, carrots, potatoes, parsnips and turnips.
• Buy heavy cream now; it's hard to find right before Thanksgiving.
• If necessary, wash and iron linen or polish silver. Dig out your turkey roaster and platter and any serving dishes hidden away in closets or high shelves. Decide what serving dishes you need for each food entry.Three days ahead:
• If you have a frozen turkey, clear a space in your fridge and put the bird in now to defrost.
• Clean the house, or put non-cooking household members in charge.
• If you're having a lot of guests, you may want to set up the table(s) and make sure you have enough space and chairs.Two days ahead:
• Make pumpkin pies or pumpkin cheesecake, rolls, breads and cornbread for stuffing. Refrigerate pies; you can always warm things up again before serving. Apple or pecan pies don't do well in advance, though; the crust doesn't stay flaky and crisp.
• Make things that can sit for two days in the fridge, like soups and cranberry sauce.
• Assemble casseroles (like sweet potato or green bean); they can be stored uncooked in the fridge and baked on Thanksgiving. One day ahead:
• Set the table now so you won't have to worry about it later. • Set up a coat rack with extra hangers.
• Do any remaining baking, including apple or pecan pies.• Buy your salad greens and perishable vegetables. Wash lettuce leaves now, dry well, and store by packing them in paper towels in a plastic bag in the refrigerator.
• If you ordered a fresh turkey, pick it up from the butcher.
• Calculate your cooking time (and cooking order) for tomorrow.
• Figure out what can't be cooked along with the turkey in the oven, either in terms of temperature or space. Plan to cook those things before or after the turkey is done, or on the stovetop while it's cooking; better still, make them today.
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