Creating a Timeline for Your Thanksgiving Dinner

Mid to late October, invite your guests. Even if they “know” to come each year, it’s nice to invite/remind them. You’ll want to do this several weeks out because people plan early for the big day. If the dinner is a potluck, keep a list of who is bringing what for the feast.

Determine any specific dietary needs for your guests and plan for this.

Make lists – a grocery list split into nonperishable and perishable items, decorating, house/yard cleaning and food preparation. Create a menu list and timetable for when to do what on Thanksgiving Day (this will eliminate forgetting to serve the vegetables, etc.).

If you’re serving a fresh turkey, order it now.

Take your shopping lists and check the weekly newspapers for specials. Note what products are on sale at what store on each list. You can buy the nonperishable items on your regular shopping trips. By mid-November you’ll have most of that shopping completed.

Early November

Decide what table linens, china, crystal and serving pieces you’ll be using. Send your table linens out for cleaning or pressing if necessary, or launder and iron them at home. Buy any necessary items. (Tip – I use plastic cups for cocktails and Thanksgiving-themed paper plates for appetizers and dessert – much to my mother’s chagrin!)

Create any decorations you want to make. Pull out of storage any of your other autumn decorations. (Tip – I use much of my Halloween dÃ?©cor for Thanksgiving by just removing the “spooky” stuff.) If you’re planning to use a floral centerpiece, order it now and see if they’ll deliver it (for free, perhaps) on the Wednesday before Thanksgiving Day.

Week Before Thanksgiving Week

Finish shopping for all your nonperishable items, including film, batteries, candles, etc. Complete your decorations and major house cleaning. Make sure your back and front yards are presentable. (Those Halloween pumpkins will look nice on your front porch or near your entryway.) Put your decorations out. Clear your refrigerator out so you’ll have room for the extra groceries.

Thanksgiving Week

Purchase your perishable food items, trying to avoid going to the grocery store on Wednesday. (Tip – I’ve always found Tuesday early evening the best time to shop for groceries. Wednesday night is a great time to head to the shopping mall and stores – they’re deserted.)

Monday/Tuesday

Clean your produce, bake the pies and cakes and similar items. Actually, these two days are best for cooking anything that keeps until Thursday. Clean your house. Thaw the turkey, if necessary

Wednesday

Pick up any last minute items (the fresh turkey, bakery items, flowers, etc.). Prepare any other dishes that will keep until the next day. Set your table & bar area, buffet, dessert serving areas, etc. Do any last-minute household chores. (Tip: check the guest bathrooms to be sure they’re “good to go” and that your guest closet looks nice and has room for your guests’ coats and jackets.)

Thursday, Early

– Get the turkey roasting (or BBQ, frying in oil, etc.) to fit your day’s timetable.
– Double-check your table setting and add the necessary items.
– Cut the bread and cover and place on the table (or rolls, etc.).
– Prepare your appetizers if you’re serving them.
– Prepare the remaining dishes you’ll need for the day.
– Do any last-minute dusting, etc. if necessary.
– Leave enough time for yourself to get dressed and do your hair and makeup.

Have a Happy Thanksgiving!