Thanksgiving Order of Operations
Whether you’re a newbie or seasoned pro at cooking a Thanksgiving meal, planning your menu + preparing your dishes to be ready at the same time can be a challenge. Never fear, TSW is here! I’ll give you a breakdown of what I serve and the order in which I prepare each dish.
I’m attempting a new dressing recipe this year, Herbed Cornbread dressing, so I hope to add it to my menu in lieu of the semi-homemade recipe, albeit yummy, below. And, yes, I buy my rolls because they’re always sooo good. In Southwest Texas, we used to buy homemade rolls from a local bakery.
— Thanksgiving Menu —
Roasted Rosemary Turkey • Giblet Gravy
Herbed Cornbread Dressing • Sweet Potato Casserole
Bryce’s Green Casserole • Whipped Fruit Salad
Whole Cranberry Sauce • Garlicky Mashed Potatoes
Sister Schubert’s Dinner Yeast Rolls
Sautéed Brussels Sprouts • Pomegranate Pecan Salad
Pumpkin Pie • Buttermilk Pie • Baller Sugar Cookies
Let’s do it.
Order of Operations
I begin cooking two days prior to Thanksgiving, and since I prepare the entire meal myself this system works very well. If your turkey is frozen, move it to a 40° Fahrenheit refrigerator, on a sheet pan, and allow 24 hours for every 5 pounds of turkey. Thaw time in cold water requires 30 minutes per pound, refreshing the water every 30 minutes.
I place my 20-pound turkey in the refrigerator the Saturday before Thanksgiving. The day before, I check it for tenderness and add it to cold water if needed. Feel free to email me with any questions!
Two Days Before Thanksgiving
Bake biscuits
Bake cornbread
Lay out ingredients for each dish to ensure you’re not missing anything
Set the table
Day Before Thanksgiving
Check turkey — place in cold water bath if needed
Make Pumpkin pie, Buttermilk Pie, Bourbon Spiked Whipped Cream, and Baller Sugar Cookie dough
Make Whole Cranberry Sauce and refrigerate
Assemble Bryce’s Green Casserole — do not bake — and refrigerate
Make Sweet Potato Casserole — do not bake — and refrigerate
Thanksgiving Day
Preheat oven to 450° Fahrenheit
Prep turkey, insert meat thermometer, and place in the oven for one hour
Make Whipped Fruit Salad and refrigerate
Reduce oven temp to 400° and baste turkey, cover, and bake for another hour
Assemble Pomegranate Pecan Salad and refrigerate
Baste turkey and bake for another hour; repeat twice; Turkey should be reaching an internal temp of 165° Fahrenheit.
Make Giblet Gravy and keep on a very low simmer.
Assemble Herbed Cornbread Dressing.
Begin warming sweet potatoes, green bean casserole, and bake dressing.
Peel potatoes and boil for Garlicky Mashed Potatoes.
Boil Brussels Sprouts until tender.
Remove turkey from oven, keep covered, and allow to rest.
Keep casseroles + dressing on warm while you slice in half and prep Sautéed Brussels Sprouts.
As they sauté, add rolls to oven and whip potatoes.
Carve turkey, plate side dishes, and serve!