The Ultimate 2025 Thanksgiving Planning Guide
How to Keep Your Cool and Serve Everything Hot
Hosting Thanksgiving this year? Then you’re most likely preparing to have a big cooking day, especially if you’re one of those people who loves all the sides. But with some smart planning and a little prep, you can skip the last-minute chaos and actually enjoy your meal (and your guests) this year.
Thanksgiving Planning, Simplified
Hosting doesn’t have to mean cooking an entire feast solo or trying five new recipes at once. The best approach? Keep it simple, plan ahead, and delegate.
Start with these tips:
Choose a few well-executed dishes over a long list of complicated ones.
Ask guests to bring something. People love to share their favorite dishes!
Prep what you can in the days leading up to Thanksgiving (see below).
Pull out serving dishes, utensils, and platters ahead of time so you’re not scrambling day-of.
Thanksgiving Prep, 2–3 Days Ahead
Get your fridge organized and start tackling things that store well.
Brine the turkey (dry brine = crisp skin + flavor that goes all the way through):
Mix 1 tsp kosher salt, ½ tsp herbs, and ¼ tsp black pepper per pound of turkey.
Rub under the skin and in the cavity, then refrigerate uncovered for up to 3 days.
Let it rest at room temp for an hour before roasting.
Cooking for fewer people? Try turkey legs or a whole chicken instead.
Gravy: Make it now, then stir in drippings when reheating.
Salad dressings & toasted nuts: You can make dressings and toast nuts a few days in advance. Just store in airtight containers.
Desserts: Pumpkin pie, crisps, or tarts can all be baked, cooled, and wrapped a couple days in advance.
Veggie prep: Chop onions, dice mirepoix, peel potatoes, or pre-roast certain veggies. Keep cut veggies in airtight containers to prevent browning.
Mac & cheese sauce: Make ahead; add pasta on Thanksgiving Day.
Storage Tip
Wrap everything tightly and use plastic wrap under lids for extra protection.
Thanksgiving Prep, 1 Day Ahead
Many classic dishes, from casseroles to rolls, biscuits, and mashed potatoes, taste just as good (or better) after resting overnight. The key is storing them properly and reheating with care.
Make or assemble the day before:
Stuffing: Prepare this [Homemade Herb Stuffing with Leeks].
Green Bean Casserole: Assemble and refrigerate; add crispy onions day-of.
Corn Pudding: Prepare ahead using this [Corn Pudding Recipe].
Sweet Potato Casserole: Assemble (using this [Sweet Potato Casserole Recipe]) and refrigerate; bake and top on Thanksgiving Day.
Cornbread: Cool completely, wrap well, and refrigerate overnight.
Rolls: Shape the dough and refrigerate overnight. Make sure to coat pans lightly with nonstick spray before wrapping. On Thanksgiving Day, bring to room temperature before proofing and baking.
Biscuits: Cut and refrigerate, making sure to coat pan with nonstick spray before wrapping. Bake straight from the fridge.
Mashed Potatoes: Prepare ahead and refrigerate. Make sure to cover the surface directly with butter wrappers or plastic wrap to prevent a crust. Reheat gently in a covered crockpot or on the stovetop on low heat, adding cream or milk as needed.
Storage & Reheating Tips
Wrap or cover dishes tightly to prevent drying out.
Take casseroles out of the fridge at least an hour before reheating to bring them closer to room temperature.
Reheat covered in the oven to retain moisture, uncover near the end to crisp toppings.
Thanksgiving Day Plan
You’ve made it to Thanksgiving Day! Now it’s all about timing and coordination. You can prep every dish to perfection, but without a plan for when and where everything will be reheated or served, even the best prep can turn into chaos.
The goal is to have every dish served at the right temperature (or close enough!), and all at the same time.
Plan Your Schedule
Before the big meal, take a few minutes to map out your timing. Here are a few key questions to guide you:
What time will dishes come out of the fridge to reach room temperature?
Cold casseroles take longer to reheat evenly, so plan to pull them out at least an hour before cooking.What needs oven or stove space, and when?
Your turkey will need to rest (usually 30-60 minutes after cooking). Resting lets the juices redistribute, keeping the meat tender. That resting time is the perfect window to finish making or reheating casseroles, rolls, and other sides.Do any appetizers need space on the stove or in the oven?
Plan to make those first or serve them at room temperature to free up space later.
More Reheating and Serving Tips
Use the turkey’s rest time wisely. As the turkey rests (loosely covered with foil), slide casseroles, stuffing, and rolls into the oven to reheat.
Stovetop burners can handle gravy, mashed potatoes, or sautéed greens while the oven is full.
Serve in warm dishes: Before adding food, quickly rinse the dish with hot water, or warm it in a low oven for a few minutes. The warm dish will keep your food at the right temperature longer.
Ask for help. Have someone dress the salad, transfer sides to serving dishes, or stir the gravy while you carve the turkey.
Keep It Cool, Serve it Hot
A little coordination keeps your earlier prep from going to waste. The more you think through these details in advance, the less you’ll have to scramble in the moment. By planning your reheat schedule and sharing tasks, you’ll have the space (and peace of mind) to actually enjoy the meal you’ve spent days preparing.
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