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 (@whatsgabycookin)


Thanksgiving Tapas Bar

Main Course:

Herb Roasted Turkey

Homemade Gravy

Zesty Cranberry Sauce


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


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 (@whatsgabycookin)


  • 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





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 (@whatsgabycookin)

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

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  1. 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?

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

  2. 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!

  3. 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!

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

  5. 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!

    1. 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

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

  7. 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!!

  8. 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!

  9. 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!

    1. 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

  10. 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

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