Thanksgiving can be hectic, but with a solid plan and delicious recipes, it doesn’t have to be stressful. Our very own Executive Chef Brandie Lamb has created a step-by-step timeline and a thoughtfully curated menu to help you stay organized and ensure your meal is a smashing success. From prepping ahead to timing everything perfectly on the big day, here’s how to breeze through Thanksgiving with ease.

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Chef Brandie’s Thanksgiving Menu

Start by planning your menu with these tried-and-true recipes:

• Kale Chopped Salad
• Broken Down Roasted Turkey
• Glazed Carrots with Aleppo Pepper
• Cranberry Jus
• Cornbread and Sourdough Stuffing
• Baked Mashed Potatoes with Crispy Skins
• Cranberry Apple Pear Tarte Tatin

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Prep Like a Pro

Save time by prepping key ingredients in advance:

• Apples: Dice up to 2 days ahead, cover with water and a squeeze of lemon juice, and store in the fridge.
• Celery: Slice and store covered with water in the fridge.
• Bacon: Cook up to 2 days ahead and store in an airtight container.
• Pecans: Make candied pecans up to 1 week ahead and store in an airtight container.
• Dressing: Prepare up to 2 days ahead and refrigerate in an airtight container.

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Chef Brandie’s Thanksgiving Timeline

Saturday or Sunday Before Thanksgiving

• Purchase your turkey (if frozen) and place it in the fridge to thaw.

Tuesday (Thanksgiving Week)

• Remove the turkey from the fridge, place it on a roasting pan with a rack, and apply a dry rub. Store it uncovered in the fridge until Thursday.
• Prepare the turkey glaze, candied pecans, salad ingredients (apples, celery, and bacon), dressing, and brussels sprouts.
• Make sauces for the brussels and cranberry jus.
• Slice fruit (apples and pears) for dessert (Tarte Tatin).

Wednesday (Thanksgiving Week)

• Make gravy but hold off adding vinegar until the day of. Use turkey or chicken wings for extra flavor.
• Assemble baked mashed potatoes and cornbread stuffing. Refrigerate and save butter for final touches.
• Pre-cook carrots (blanch and shock or steam and shock) and refrigerate. Combine sauce ingredients for quick cooking on Thursday.
• Prepare bread dough if using homemade, and refrigerate overnight.
• Finish dessert toppings and handle table settings: iron napkins, set dishes, and label serving platters for efficiency.

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Thanksgiving Day Timeline

Morning Prep

• Preheat ovens at least 1 hour before use.
• Bring prepped dishes like turkey, mashed potatoes, stuffing, carrots, and brussels sprouts to room temperature as instructed.
• Warm sauces and glazes on the cooktop for easy use.

Cooking Schedule

• Turkey: Begin cooking 3 hours before meal time. Allow at least 1 hour for the turkey to rest before carving.
• Potatoes, Stuffing, and Brussels: Bake together 1 to 1.5 hours before serving.
• Tarte Tatin: Prepare and bake 1 to 2 hours before serving.
• Carrots: Sauté on the cooktop and keep warm on low heat until serving.
• Bread/Rolls: Bake just before serving for maximum freshness.

Final Touches

• Toss the salad ingredients together right before serving for peak freshness.
• Add vinegar to the gravy just before serving for a perfectly balanced flavor.

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Tips for a Perfect Thanksgiving

• Plan your serving dishes and utensils in advance to avoid last-minute scrambles.
• Labeling dishes makes assembly and serving easier for you and any helpers.
• Stay on track with a timer for each step—timing is everything on Thanksgiving!

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With this detailed plan and Chef Brandie’s recipes, you can focus on enjoying the holiday with family and friends while impressing them with a flawless feast. Happy Thanksgiving from all of us at Tisdel Distributing!

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