- Thaw your turkey AHEAD OF TIME! 24 hours for every 4 pounds of turkey, or the whole thing in about 6 hours if it’s soaked in cold water.
- Sharpen your carving knife.
- Make sure your turkey fits in its pan.
- Make sure you have enough serving platters, serving utensils, plates, cutlery, and glasses for all the food and guests.
- Invite or confirm your guests, depending on how well you’ve managed this thing.
- Go through all your menus and make sure you have every ingredient in sufficient quantity.
- Get a lot of ice.
- Clean the house until it’s, at minimum, not embarrassing. Prepare for overnight guests ahead of time.
- Clean out the refrigerator (and freezer) so there’s enough space for ingredients, dishes made in advance, turkey, and leftovers.
- Have pre-meal snacks.
- Set the table the night before Thanksgiving.
- Take the turkey out of the fridge about an hour before cooking. Also, start cooking it long enough before dinner—it needs 30 minutes to cool before carving!
And, in case you forget any of the above,
- Have enough booze.
Need an hour-by-hour? Martha’s got you covered so that we don’t have to. Cheers, Martha.