Turkey Day Tips: Prep for Thanksgiving 3 Weeks Out

Happy November! If you’re anything like us, you’ve already had Turkey Day on the brain for some time now. If you’re hosting, let today be the day your prep work begins. You’ll thank yourself later for the organization and advanced planning, trust us. To help you gear up, we’re presenting the first installment in a series we’re calling Turkey Day Tips, which we’ve put together with the help of Barbara Reich, a New York City-based professional organizer. Here’s what you should be looking to accomplish three weeks out from the big day.

This is a good idea to do every so often anyway, but it’s especially important when you’re hosting. Not only do you want your home to look its best, but having a clean, organized space will also give you peace of mind and minimize stress. Perhaps most importantly, it will make everything much easier when it’s time to actually set the table and cook the meal!

Silver can be polished up to three weeks in advance of when you plan to use it. You may as well get it done now! Grab a few friends or family members, put on your favorite holiday playlist, and get polishing.

If you’re having a large group, Barbara recommends Paperless Post, which will track RSVPs and help keep you organized. Knowing the number of guests you’re having will help you manage expectations, set your table, and cook the right amount of food.

As you get responses, guests will likely ask what they can bring. Barbara recommends you give assignments, and be specific. Write down which dishes people say they’ll bring so you don’t end up with duplicates.

Now is the time to create your Thanksgiving Day menu. Barbara says to be detailed: hors d'oeuvres, appetizers, main dishes, side dishes, desserts—write down everything you plan to make and serve. (Do you sense a theme here?) “Include wine, liquor, and soda as well,” she notes.

Make your list based on your menu, and be sure to include all ingredients. If you haven’t checked the expiration dates on your herbs, spices, oils, and condiments, now is a great time to do that. Make sure what you have is current, and if you need to refresh anything, add those items to the list as well.

Most places start taking orders for Thanksgiving turkeys around a month in advance. As soon as you know about how many people you’re going to have, order the bird you need.

“Make sure you have the proper roasting tools,” advises Barbara. “This includes basting tools and a pan, rack, thermometer, and carving knife. If you don’t have them, buy them now.”

This includes flatware and glassware. “If additional items are needed, purchase them now or contact a rental company to reserve them,” says Barbara. “And don’t forget to include rental tables, chairs, or linens, if you’re in short supply.”

Bonus: If you’re into having a zero-waste (or near-zero-waste) gathering, try these simple tips:

• Choose food that’s grown nearby or available at the farmers market. Not everyone lives close to fresh produce, but you’re still ahead of the game if you choose something seasonal, as it likely traveled a shorter distance to get to your store.
• Extra points: Use homegrown produce!
• Go heavy on the veggies, as growing vegetables requires less water and produces fewer greenhouse gases than raising meat.
• Get an accurate head count to avoid wasting food. Use Save the Food’s Guest-Imator to assess how much food you need.
• Shop with a reusable market bag and produce bags.

Think about how you’re going to set your Thanksgiving table. This includes not only dishes and serveware, but also centerpieces, flowers, candles, and anything else you’d like to add to make your dinner unique and seasonal.

Next week, we're going grocery shopping. Stay tuned!