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Every year, I tell myself this will be the year Thanksgiving won’t feel like an Olympic event—and then, somehow, every year l end up frantically peeling potatoes with wet hair while yelling “the rolls!” across the kitchen. The truth? A calm Thanksgiving isn’t about being perfectly organized, it’s about having a plan, spreading the work out a little—and giving yourself permission to prep ahead.
Here’s my real-person, no-stress Thanksgiving timeline that actually works, complete with the shortcuts I swear by (yes, you can make gravy ahead of time, and yes, you absolutely should).
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Why You’ll Love This Timeline
Because it’s not built for Martha Stewart’s staff kitchen—it’s built for yours. No color-coded spreadsheets, no 5 a.m. wake-ups, just practical pacing so you can actually enjoy the parade, the family, and maybe even breakfast. Sounds amazing, doesn’t it?
The Two-Week No-Stress Thanksgiving Timeline
2 Weeks Out
- Plan your menu and note who’s bringing what (text them now, before you get overwhelmed and forget to do it—I see you).
- Check your serving dishes and bakeware. Do you have enough casserole dishes and pie plates?
- Order or buy your turkey—fresh turkeys can sell out fast.
- Pick up any special ingredients (fresh herbs, cranberries, or the good butter).
Pro tip: Put sticky notes in your serving dishes with what will go where—future you will love this.
1 Week Out
- Make and freeze pie dough or unbaked rolls.
- Clean out the fridge (you’re about to need that space).
- Check your linens, candles, and table settings.
- Make or buy your centerpiece—dried flowers, mini pumpkins, or a candle cluster.
3–4 Days Out
- Start thawing the turkey in the fridge (plan one day per 4 pounds).
- Chop any onions, celery, or herbs you’ll need and store them in airtight containers.
- Make cranberry sauce—it tastes better after a day or two anyway.
- Bake any breads or desserts that hold up well.
Bonus move: Make and refrigerate your gravy base now. It reheats beautifully and frees up a burner later. My go-to recipe is down below.
2 Days Out
- Set the table or at least lay everything out so you’re not searching for forks at showtime.
- Prep casseroles to the “ready to bake” stage and cover tightly.
- Make salad dressing, pie fillings, and compound butter.
- Peel, cook, and mash potatoes. Cover and refrigerate, and then just reheat gently with milk or butter on the big day.
1 Day Out
- Assemble stuffing, refrigerate covered, and bake tomorrow.
- Chill drinks and wine.
- Double-check your turkey thaw and brine if needed.
- Review tomorrow’s cooking times and write a rough schedule on a sticky note (you’ll thank yourself).
- Bake pies so they have time to cool and set up overnight.
Pro tip: If you’re using real butter on the table, set it out tonight—it’ll be soft and spreadable when it’s go time.
Thanksgiving Day
- Preheat the oven early—it takes longer than you think.
- Roast the turkey, heat your sides, and put someone else in charge of drinks.
- Warm the rolls right before serving.
- Remember, perfection isn’t the goal today—cozy and edible is.
Other Tips From Me To You
- Make-Ahead: Gravy, cranberry sauce, rolls, and even mashed potatoes can be made ahead. Reheat gently with a little broth or milk.
- Delegate: Assign every guest one thing—flowers, ice, or dessert. People like to help, let them.
- Breathe: The house will smell amazing, and that’s half the magic. Enjoy it.
FREE Printable: Thanksgiving Prep Checklist
One page. Zero scrolling. Tape it to the fridge and check things off.
Thanksgiving doesn’t have to feel like a marathon. When you spread things out, make peace with store-bought shortcuts, and focus on the people instead of the pie crust, you get something better than perfect—you get a day that feels warm and easy. And isn’t that what we really want on Thanksgiving? I hope you find this helpful—Happy Thanksgiving my friends!
The Best Gravy Base For Turkey
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup flour (all-purpose)
- 4 cups turkey or chicken stock (homemade or good-quality store-bought)
- 1 tsp sea salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp poultry seasoning or a few sprigs of fresh thyme (optional)
Instructions
To make the gravy base:
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2–3 minutes, whisking constantly, until it’s golden and smells nutty.1/2 cup unsalted butter, 1/2 cup flour
- Gradually whisk in the turkey or chicken stock, about 1 cup at a time, whisking continuously until smooth.4 cups turkey or chicken stock
- Add salt, pepper, and herbs. Simmer for 5–7 minutes until thickened and glossy.1 tsp sea salt, 1/2 tsp black pepper, 1/2 tsp poultry seasoning or a few sprigs of fresh thyme
- Let the gravy base cool, then refrigerate for up to 4 days or freeze up to 3 months.
To finish on Thanksgiving Day:
- Once the turkey’s done, pour off the pan drippings and skim the fat. Warm your gravy base in a saucepan over medium heat and whisk in a few spoonfuls of the turkey drippings. Season to taste and serve.