We are coming down to the home stretch and I’m excited! Here are some of my tips to keep you organized on the final days to Thanksgiving.
Two days before:
- Defrost your turkey and get all the fresh and perishable ingredients you need at your local market. If you are organized, this should be your last trip to the store
- Prepare a cooking and baking chart of what needs to go in the oven and at what time. This really keeps me stress-free on Thanksgiving day
-Â Organize all your cooking material, including roasting pans, twine, gravy separator, baster, turkey lifters and thermometers
If you are having out of town guests, be sure the guest room and bathroom is in order. I include a luggage rack, extra hangers, a blow dryer, iron and ironing board and for a final touch, I always place a bottled water on the nightstands
One Day Before:
-Bake pies and desserts
-Peel potatoes
-Clean Turkey- prepare to roast and refrigerate
-Prepare stuffing, vegetables, casserole dishes and cranberry sauce
-Set your table, arrange your flowers, arrange place cards, put candles in holders and also place them around the house or in bathrooms. Don’t forget the guest towels!
-Prepare hors d’oeuvres and cold appetizer platters
-Make salad dressing, wash lettuce and store
Organize your serving bowls & platters, forks, spoons, gravy boat and any other ‘special’ items you use for the holidays. I mark my serving pieces with post-it notes with what I am serving on each dish
This is also a good time to set out butter, salt and pepper and the water pitcher. Be sure that champagne, white wine, bottled water and soda is in the refrigerator or on ice
The Morning of Thanksgiving:
-If you are serving breakfast, make it an easy one in preparation and cleaning
-Stuff the turkey and put in the oven, while you prepare any last minute recipes
-Have all your cooking utensils in order and in reach of the stove and oven
-Keep your list posted to the oven or near the stove top and refer to it often
-Delegate tasks or ask your family to pitch in! Everyone should be able to get their own rooms in order and beds made for your final ‘walk-through’
-Set out cocktail napkins, appetizer forks, spreaders, small plates, cocktail, champagne & wine glasses and any fruits or mixers you might need. The ice bucket should be filled about 15 minutes before your guests arrive
-Forty-five minutes prior to your guests arriving is a good time to set out cold or room temperature hors d’oeuvres
-Twenty to thirty minutes prior put appetizers and hot hors d’oeuvres in the oven. Have serving plates, spreaders and garnishes ready
The final touches:
-Turn on the music
-Light the candles
-Take a few minutes for yourself and family to relax
-Greet your guests, serve dinner and give thanks!
I hope these tips help make for one of your easiest Thanksgiving Day’s.
Happy Organizing!
- Mrs. O
