Hosting Thanksgiving for the first time (or the first time in a while)? Take a deep breath, pour yourself a glass of wine, and let’s make a plan. With a little prep work and smart timing, you can enjoy the day right alongside your guests instead of feeling chained to the stove.
Below is our effortless Thanksgiving game plan — a simple timeline to help you thaw, brine, roast, and serve a perfectly coordinated feast featuring turkey, mashed potatoes, dressing, green beans, and two classic desserts: pumpkin pie and pecan pie.
One Week Before Thanksgiving
Plan, Shop, and Clear the Fridge
- Make your shopping list and buy nonperishables early — flour, sugar, chicken stock, and seasonings go fast.
- Check your cookware and serving dishes. Make sure you have a roasting pan, thermometer, carving knife, and enough mixing bowls. For our full list of recommended items, visit our Holiday Hosting Collection.
- Clear space in your fridge and freezer for the turkey and make-ahead dishes.
Sunday or Monday (3–4 Days Before Thanksgiving)
Start Thawing Your Turkey
If you bought a frozen turkey, you’ll need about 24 hours of thawing time per 4–5 pounds of turkey in the refrigerator.
- 12–14 lb turkey = 3 days to thaw
- 16–20 lb turkey = 4–5 days to thaw
Place the turkey (still in its wrapper) in a pan or tray to catch any juices as it thaws.
Tip: Never thaw your turkey on the counter — slow refrigeration thawing ensures food safety and even cooking.
Tuesday (2 Days Before Thanksgiving)
Make Your Brine & Start the Process
If you’re brining your turkey, now’s the time to start! Whether you’re using our favorite brining kit, Olivelle's Butcher's Blend or your own homemade blend, brine for 12–24 hours depending on the recipe.
- Wet brine: Fully submerge the turkey in the brine, refrigerated.
- Dry brine: Rub the salt and seasoning mixture directly onto the turkey skin and refrigerate uncovered — this gives you extra-crisp skin.
While you’re at it, cube and dry your bread for dressing so it’s ready for your stuffing mix tomorrow.
Wednesday (1 Day Before Thanksgiving)
Prep, Prep, Prep
This is the day that sets you up for a calm and confident Thursday.
- Pies: Bake your pumpkin and pecan pies today. They both hold beautifully overnight at room temperature.
- Mashed Potatoes: Peel and chop potatoes. Store them submerged in water in the fridge overnight. Submerging the potatoes in water will prevent them from browning.
- Dressing: Sauté your onions, celery, and seasonings; toss with your dried bread cubes and stock, then cover and refrigerate.
- Green Beans: Trim the ends and blanch them quickly in boiling water for 2–3 minutes, then shock in ice water and refrigerate.
- Turkey: Remove it from the brine in the evening, pat dry, and refrigerate uncovered overnight for crisp, golden skin.
You’ll sleep better knowing nearly everything is ready to go!
Thanksgiving Morning
Rise and Roast
- Remove the turkey from the fridge about an hour before roasting so it can come to room temperature.
- Preheat the oven to 325–350°F depending on your recipe.
- Plan on 13–15 minutes per pound for an unstuffed bird.
- A meat thermometer is your best friend: roast until the thickest part of the breast reaches 165°F and the thigh hits 175°F.
If you really want to relax, use the Meater Pro to monitor your turkey so you never miss an important moment.
While the turkey roasts:
- Boil potatoes and mash them with warm butter, cream, or olive oil.
- Assemble dressing and bake it during the turkey’s final hour.
- Reheat your blanched green beans and toss them with butter, olive oil, or almonds right before serving.
When the turkey is done, let it rest for 30–45 minutes before carving — perfect timing to finish side dishes and make gravy.
Dessert Time
Pumpkin Pie:
If you baked it the day before, reheat gently in a 300°F oven for 10–15 minutes if you prefer it warm. Serve with whipped cream or a scoop of vanilla ice cream.
Pecan Pie:
Room temperature is perfect for this rich, nutty dessert. Slice with a sharp knife wiped clean between cuts for neat slices.
Bonus Tip: Serve coffee, wine, or after-dinner cocktails while everyone lingers around the table.
Browns Kitchen Pro Tips for a Stress-Free Day
- Use a reliable thermometer like the ThermoWorks DOT or Meater Pro for foolproof results.
- Prep serving platters the night before so you can focus on food, not presentation. Knowing which bowl/platter will hold each dish will remove the last minute stress of sorting out serving!
- Make sure you have trivets to hold your hot dishes. This was something I overlooked my first year hosting and I found myself scrambling to find something I could safely set my dishes on.
- Stay flexible. Things happen — the turkey might finish early, or the dressing might need a few more minutes. Keep calm, cover dishes with foil, and enjoy the company.
A Final Thought
Thanksgiving isn’t about perfection — it’s about gathering, laughing, and sharing a meal with your loved ones. With this simple game plan, you’ll feel confident and capable from the first thaw to the last slice of pie.