The Ultimate Thanksgiving Menu / Prep Schedule

 The big day is in 1 week and we’re all almost prepared with an arsenal of recipes that will get rave reviews from everyone! So, let’s pull everything together for the most epic Thanksgiving Menu and then talk prep and making things ahead of time!

Herb Roasted Turkey from www.whatsgabycooking.com (@whatsgabycookin)

Appetizers:

Thanksgiving Tapas Bar

Main Course:

Herb Roasted Turkey

Homemade Gravy

Zesty Cranberry Sauce

Sides:

Fall Farmers Market Salad

Wild Mushroom Stuffing

Sautéed Brussels Sprouts

Spicy Garlic Green Beans

Charred Carrots with Herbs

Mascarpone Mashed Potatoes

Creamy Baked Mac and Cheese

Peas and Pancetta

Desserts:

Apple Crisp

Pumpkin Cheesecake with Marshmallow Meringue

I mean, is that not the most glorious Thanksgiving menus you’ve ever seen!! Gobble Gobble!

In terms of prepping ahead – here’s what my schedule looks like for the menu listed above! We’ll start eating around 4 so everything is timed out for me below…

Thanksgiving Tapas Bar from www.whatsgabycooking.com (@whatsgabycookin)

Sunday:

  • Clean out the fridge
  • Stock up on beer and wine
  • Make a grocery list
  • Shop for all the ingredients
  • If you buy a frozen turkey – make sure to put it in the fridge to start thawing out
  • Reorganize fridge with all the ingredients

Monday:

Tuesday

Wednesday:

Thursday:

Early Morning / 8am-ish

Before the Feast

Have any last minute questions?? Shout them out in the comments below and I’ll respond ASAP!

Herb Roasted Turkey from www.whatsgabycooking.com (@whatsgabycookin)

Photography by Matt Armendariz / Styling by Adam Pearson / Recipes by What’s Gaby Cooking

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112 comments

  1. Sautéed Brussels Sprouts – What’s Gaby Cooking – Chow Hub

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  2. Karen

    Is it possible to make the stuffing in advance and freeze it, or would you not recommend that? Looking to have less to do the day of. Would you suggest making it two days in advance and just leave in fridge and re heat on Thursday?

    • Gaby

      check out my prep schedule I’m posting in a few hours! That will solve all the timing issues 🙂

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  4. Madison | A Joyfully Mad Kitchen

    This is SO helpful! I have to mention though — NO PIE?! My family would go crazy 😉 I love your list and breakdown of when to prep for each dish. LOVE how helpful that is!

  5. laura ford

    hi lovely,
    when you say, “early morning” on thanksgiving, what time is that exactly?
    L. xx

    • laura ford

      I am thankful for you. Hope you and your family have a lovely holiday. xx

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  7. monika

    This looks like the most divine feast. Enjoy all the time with family and friends!

  8. Sharon

    I”m in love with this timeline…it’s exactly what I was looking for – trying to figure out how in the heck I’m going to do everything and still go to work next week! Thank you!

  9. Jenny

    This is so helpful and every single thOmg looks delicious! Is the recipe for the chive biscuits in the post? Thank you!

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  11. Jen

    Hi Gaby! When prepping the apple crisp, am i supposed to put topping on already? How do you store it until ready to bake it off? Thanks! It all looks amazing!

    • Gaby

      depends how far ahead you’re prepping it. If it’s day of like my timetable suggests, you can chop the apples, make the topping and assemble everything. Pop it in the fridge and then bake it off while you sit down.

      If you do the apples and the topping a day early, don’t assemble to right before you bake off

    • Jen

      Thanks! I will do everything day of like you suggest. Can’t wait to try it! =)

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  13. Sheri

    Have you made the chive biscuits a day before? I am going to run out of oven space 😉

    • Gaby

      you totally can – just pop them in the microwave to re-heat before serving

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  17. lynn

    What are your go to cheeses that are mild and pleasing to most, especially if there are kids as well as adults.

  18. Melissa

    If you cut the bread and leave it out overnight to harden for the mushroom stuffing, do you also need to bake it as the recipe instructs in step 1? Thank you!!

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  20. Sara

    Hi Gaby! Any suggestions on the best way to carve the turkey? My husband isn’t the most patient carver and some meat gets wasted, which drives me crazy!

    • Gaby

      Alton Brown has a video on youtube I think – he’s a pro!!

  21. Lisa

    Gaby-
    I’ve dry brined my turkey. In looking at recipies, I don’t see that you wash any salt off before cooking it. Also, to get the crisp skin, do I not butter the outside and underneath the skin of the bird???
    Thanks for your help love!

    • Gaby

      Hey Lisa! I dry brined mine for friendsgiving this year – yes, you want to brush off the dry brine! And then if you’re following my recipe you do the herb butter on the outside AND under the skin of the bird

  22. WHITNEY

    This is the most amazing feast! Question about the cheesecake, do I have to make the meringe ahead? Or can I just do it all the same day and serve? Wondering if it needs to rest or chill before torching

  23. Sara

    OMG, The marscapone potatoes are MAGIC! It will be a miracle if they make it to the table!

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  27. Jessica

    I’m just wondering how many people you fed at this meal and/or how many serving sizes your recipes are.

    Thanks a lot!

    • Gaby

      Thanksgiving was 8-10 people! When we relaunched my site all of the serving sizes disappeared so I’m slowly re-adding them! Usually it’s a 4-6 person serving on a recipe!

  28. Liza Vestal

    Question about making the Mac & Cheese ahead of time – Is it possible to make the pasta and the sauce the day before and mix together the day of? Thank you!

    • Gaby

      it’s not really suggested – the cheese sauce congeals and the pasta can sometimes stick together. For my friendsgiving this year, I just measured out all the ingredients the day before and then it came together quickly the day of!!

  29. Sydney

    Hi! the Spicy Garlic Green Beans sound delicious for my work pot luck since i want something delicious and on the healthier side. My only problem is that i would have to cook them in the morning before work and we wouldn’t eat them until Noonish, do you have any suggestions on how to keep them warm or reheat them. Thank you so much for all your delicious recipes!

    • Gaby

      they reheat okay in the microwave! Would be best if you had a small kitchen at work where you could heat them in a skillet for 2-3 minutes to warm them through again!