🦃thanksgiving hosting timeline, from two weeks out

the version of this list that has actual dates on it, not vibes. adjust the turkey math for your bird's weight.

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Two weeks out: order or buy the turkey

do this first, the good size ranges sell out by the second week of November

Two weeks out: make the guest list final, no more 'maybe'

10 days out: plan the menu and count how many dishes actually need oven time

one oven, three dishes at 425 and two at 350 is not a plan, it's a fight

1 week out: if the turkey is frozen, move it to the fridge to start thawing

USDA math is about 24 hours per 4-5 lbs, so a 16-lb bird needs 3-4 full days in the fridge

1 week out: buy everything shelf-stable

3 days out: make the pie crusts and freeze them unbaked

(learned this one late) pie day and turkey day should never be the same day

2 days out: buy the fresh produce and the bread for stuffing

1 day out: brine or dry-brine the turkey if that's your thing

1 day out: set the table and count chairs against the final headcount

you will be one chair short. find out now, not at 2pm

Morning of: if the turkey still has ice in the cavity, do a cold water thaw

30 minutes per pound, changing the water every 30 minutes, then cook it right away

Morning of: pull the turkey out to come to room temp before it goes in

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