Pantry to Pan

Free Thanksgiving planner

Thanksgiving, timed to the minute.

Put your dishes on the menu. It tells you when to thaw the turkey, what to make the day before, and exactly when each dish goes in, so everything comes out hot together. One oven or two.

Drag dishes onto your menu, or tap +. Tap + to add a dish to your menu. Pick 4 to 20.

Mains

Starters

Sides

Desserts

Your Thanksgiving, timed

Dinner at 4:00 PM on Thursday, November 26. Start at 10:50 AM: 5 hr 10 min in the kitchen, 1 hr 26 min of it hands-on.

This is a sample menu. Change anything above and the plan redraws.

Everything comes out hot. Every hot dish is done within 30 minutes of dinner, and you never have two hands-on jobs at once.

To fit your kitchen, Classic Bread Stuffing and Creamy Mashed Potatoes are cooked ahead and only reheated on the day.

your hands oven stove waiting (rising, resting, chilling)

The days before

Wednesday: about 5 hr 10 min in the kitchen, 3 hr 6 min of it hands-on.

  1. Roast Turkey

    Move the 14 lb turkey from the freezer to the fridge, in its wrapper, on a tray to catch drips. It needs about 4 days to thaw (USDA: about 24 hours for every 4 to 5 pounds). Forgot? Thaw it in cold water instead, still wrapped, changing the water every 30 minutes: about 7 hr, then cook it right away.

  2. Pumpkin Pie

    Take the pie crust out of the fridge and leave it on the counter while you make the filling, so it unrolls without cracking. In a large bowl, whisk the sugar, cinnamon, ginger, cloves and salt. Whisk in the eggs, then the pumpkin. Slowly whisk in the evaporated milk until smooth.

    8 min hands-on

  3. Preheat the oven to 425°F.

  4. Pumpkin Pie

    Unroll the crust into a 9-inch deep-dish pie plate and ease it into the bottom and sides without stretching it. Fold any overhang under and crimp the edge with your fingers or press it with a fork.

    5 min hands-on

  5. Pumpkin Pie

    Pour the filling into the crust; it will be full. Carefully set the pie in the oven and bake at 425°F for 15 minutes.

    2 min hands-on · then 15 min in the oven

  6. Pumpkin Pie

    Without taking the pie out, turn the oven down to 350°F and keep baking until the edges are set and slightly puffed, the center jiggles only a little when you nudge the plate, and a knife slid in 1 inch from the center comes out clean (175°F on an instant-read thermometer), about 40 minutes (40-50). If the crust edge browns too fast, cover it with strips of foil.

    1 min hands-on · then 40 min in the oven

  7. Turn the oven down to 350°F, leaving the food in.

  8. Fresh Cranberry Sauce

    Rinse the cranberries in a colander and pick out any stems and soft or shriveled berries. Finely grate 1 teaspoon of zest from one orange and keep it in a small covered bowl. Halve the oranges and squeeze out 1/2 cup of juice.

    6 min hands-on

  9. Pumpkin Pie

    Set the pie on a wire rack and let it cool for 2 hours. It finishes setting as it cools.

    1 min hands-on · then 2 hr on the counter

  10. Set the oven to 275°F.

  11. Classic Bread Stuffing

    Cut the bread into 3/4-inch cubes, crusts and all. You should have about 14 cups.

    10 min hands-on

  12. Fresh Cranberry Sauce

    Put the 1/2 cup orange juice, 1/2 cup water, 1 cup sugar and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves, about 5 minutes.

    2 min hands-on · then 5 min on the stove

  13. Fresh Cranberry Sauce

    Stir in the cranberries and let the pot come back to a boil. Turn the heat to medium-low and simmer, stirring now and then, until most of the berries have burst and the sauce has thickened slightly, about 10 minutes.

    2 min hands-on · then 15 min on the stove

  14. Classic Bread Stuffing

    Spread the bread cubes on 2 large rimmed sheet pans. Bake at 250°F until dry and crisp all the way through but not browned, 45-60 minutes, stirring once halfway through. Let them cool on the pans. If working ahead, store the cooled cubes in a covered container or large zip-top bag at room temperature.

    It bakes at 275°F, not the recipe's 250°F, to share the oven: the time here allows for that.

    3 min hands-on · then 50 min in the oven

  15. Fresh Cranberry Sauce

    Take the pan off the heat and stir in the orange zest. The sauce looks loose now but sets as it cools. Pour it into a serving bowl and let it cool on the counter until just warm, about 30 minutes.

    2 min hands-on · then 30 min on the counter

  16. Fresh Cranberry Sauce

    Cover the bowl and refrigerate until cold and set, at least 3 hours. Stir and serve cold.

    1 min hands-on · then 3 hr in the fridge

  17. Classic Bread Stuffing

    Dice the onions and celery into 1/4-inch pieces. Strip the sage and thyme leaves from their stems and chop the sage.

    12 min hands-on

  18. Classic Bread Stuffing

    Melt 8 tablespoons of the butter in a large skillet over medium heat. Add the onions, celery, sage and thyme and cook, stirring now and then, until the vegetables are soft and translucent but not browned, 10-12 minutes. Take the pan off the heat. If you are working ahead or will not assemble within 2 hours, let the vegetables cool, then cover and refrigerate.

    3 min hands-on · then 10 min on the stove

  19. Green Bean Casserole from Scratch

    Snap or cut the stem ends off the green beans and cut the beans into 2-inch pieces.

    15 min hands-on

  20. Green Bean Casserole from Scratch

    Slice the mushrooms about 1/4 inch thick. Finely chop the onion and mince the garlic.

    10 min hands-on

  21. Green Bean Casserole from Scratch

    Fill a large pot with 4 quarts of water, add 1 tablespoon of the salt, cover and bring to a boil over high heat. Fill a large bowl with the ice and cold water.

    3 min hands-on · then 15 min on the stove

  22. Pumpkin Pie

    Cover the pie loosely with plastic wrap and refrigerate until cold, at least 2 hours. Serve it cold.

    1 min hands-on · then 2 hr in the fridge

  23. Classic Bread Stuffing

    Butter a 9x13-inch baking dish with the remaining 1 tablespoon butter. Chop the parsley. In a medium bowl, whisk the eggs, 3 1/2 cups of the broth, the salt and the pepper. Put the bread cubes in your largest bowl, add the vegetables with all their butter and the parsley, and toss. Pour the egg mixture over and fold gently until the bread is evenly moist with no dry spots; if it still looks dry, add up to 1/2 cup more broth. Spread it evenly in the dish without packing it down.

    12 min hands-on

  24. Set the oven to 375°F.

  25. Green Bean Casserole from Scratch

    Add the green beans to the boiling water and cook until bright green and just tender but still crisp, 4-5 minutes.

    1 min hands-on · then 5 min on the stove

  26. Sweet Potato Casserole with Pecan Streusel

    Scrub the sweet potatoes and prick each one 4 or 5 times with a fork. Put them on a foil-lined rimmed sheet pan. Bake at 400°F until very soft and a knife slides into the thickest one with no resistance, 50-60 minutes.

    It bakes at 375°F, not the recipe's 400°F, to share the oven: the time here allows for that.

    3 min hands-on · then 1 hr in the oven

  27. Green Bean Casserole from Scratch

    Drain the beans in a colander and tip them straight into the ice water. Stir until cold, about 2 minutes, then drain well and pat dry with a clean kitchen towel.

    5 min hands-on

  28. Creamy Mashed Potatoes

    Peel the potatoes and cut them into 2-inch chunks. Put them in a large pot and add cold water to cover by 1 inch.

    20 min hands-on

  29. Classic Bread Stuffing

    Cover the dish tightly with foil. Bake at 350°F for 30 minutes.

    It bakes at 375°F, not the recipe's 350°F, to share the oven: the time here allows for that.

    1 min hands-on · then 30 min in the oven

  30. Creamy Mashed Potatoes

    Add 2 teaspoons of the salt to the water. Cover the pot and bring it to a boil over high heat, 12-15 minutes.

    1 min hands-on · then 15 min on the stove

  31. Green Bean Casserole from Scratch

    Melt the butter in a 12-inch skillet over medium-high heat. Add the mushrooms, onion and the remaining 1 teaspoon salt. Cook, stirring now and then, until the mushrooms have given up their liquid, it has cooked away and they are starting to brown, 10-12 minutes.

    3 min hands-on · then 10 min on the stove

  32. Soft Yeast Dinner Rolls

    Melt 6 tablespoons butter in the microwave and set it aside. Warm 1 1/4 cups milk in the microwave until it feels warm on your wrist, about 110°F, 30-60 seconds; if it gets hotter than that, wait until it cools, because hot milk kills yeast. Pour the milk into a large bowl (or the bowl of a stand mixer), stir in 1/4 cup sugar and the yeast, and let it sit until foamy, about 5 minutes.

    4 min hands-on · then 5 min on the counter

  33. Creamy Mashed Potatoes

    Uncover, turn the heat to medium and simmer until a knife slides into a potato chunk with no resistance, 15-20 minutes.

    1 min hands-on · then 20 min on the stove

  34. Green Bean Casserole from Scratch

    Turn the heat to medium. Stir in the garlic and cook 30 seconds. Sprinkle the flour over and stir for 1 minute. Slowly pour in the broth, stirring constantly, then stir in the half-and-half. Bring to a simmer and cook, stirring often, until the sauce is thick enough to coat a spoon, 4-5 minutes. Stir in the pepper and take the pan off the heat.

    5 min hands-on · then 5 min on the stove

  35. Soft Yeast Dinner Rolls

    Add the egg, the melted butter and 1 1/2 teaspoons salt and whisk to break up the egg. Add 4 cups flour and stir with a wooden spoon (or the mixer's dough hook on low) until a shaggy dough forms and no dry flour is left.

    5 min hands-on

  36. Soft Yeast Dinner Rolls

    Knead until the dough is smooth, springy and only a little tacky, 8-10 minutes by hand on a lightly floured counter or 6-7 minutes with the dough hook on medium-low. If it sticks to your hands or the bowl like glue, add more flour 1 tablespoon at a time, up to 1/2 cup. A soft dough makes soft rolls.

    10 min hands-on

  37. Classic Bread Stuffing

    Take off the foil and bake at 350°F until the top is golden brown and crisp and an instant-read thermometer in the center reads 165°F, 25-30 minutes more.

    It bakes at 375°F, not the recipe's 350°F, to share the oven: the time here allows for that.

    1 min hands-on · then 30 min in the oven

  38. Creamy Mashed Potatoes

    Drain the potatoes in a colander and let them steam. Put the empty pot back on low heat, add the butter and half-and-half and heat until the butter melts and the liquid is steaming, 3-4 minutes. Do not let it boil.

    3 min hands-on · then 5 min on the stove

  39. Sweet Potato Casserole with Pecan Streusel

    Take the pan out of the oven and let the sweet potatoes cool until you can handle them, about 20 minutes.

    1 min hands-on · then 20 min on the counter

  40. Green Bean Casserole from Scratch

    Put the green beans in a 9x13-inch baking dish, pour the mushroom sauce over them and stir gently until the beans are coated. Spread them evenly. If you are working ahead or will not bake within 2 hours, cover and refrigerate. Keep the French-fried onions sealed at room temperature.

    4 min hands-on

  41. Creamy Mashed Potatoes

    Take the pot off the heat and add the potatoes. Mash with a potato masher, or press them through a ricer into the pot, until smooth and creamy. Do not use a blender or food processor, which makes potatoes gluey. Stir in the remaining 1 teaspoon salt and the pepper, then taste and add more salt if needed.

    6 min hands-on

  42. Soft Yeast Dinner Rolls

    Rub the inside of a clean large bowl with 1 teaspoon oil, put in the dough and turn it to coat. Cover the bowl tightly with plastic wrap and refrigerate it until tomorrow, up to 24 hours: it rises slowly in the fridge, instead of the hour on the counter.

    1 min hands-on · then 5 min in the fridge

  43. Green Bean Casserole from Scratch

    Up to 1 day ahead: assemble the beans and sauce in the dish without the onions, then cover and refrigerate within 2 hours. Keep the French-fried onions sealed at room temperature and add them only near the end of baking.

  44. Soft Yeast Dinner Rolls

    The dough stays in the fridge until it's time to shape the rolls.

  45. Sweet Potato Casserole with Pecan Streusel

    Butter a 9x13-inch baking dish with 1 tablespoon of the butter. Split the sweet potatoes, scoop the flesh into a large bowl and throw away the skins. Add 4 tablespoons of the butter cut into pieces, 1/4 cup of the brown sugar, the milk, cinnamon, nutmeg, vanilla and 1/2 teaspoon of the salt. Mash with a potato masher until smooth, then beat in the eggs until no streaks remain. Spread it evenly in the dish. If you are working ahead or will not bake within 2 hours, cover and refrigerate.

    12 min hands-on

  46. Creamy Mashed Potatoes

    Let them cool in the pot, then cover it and refrigerate it within 2 hours.

  47. Turn the oven off.

  48. Classic Bread Stuffing

    Let it cool, then cover it and refrigerate it within 2 hours.

  49. Sweet Potato Casserole with Pecan Streusel

    Up to 1 day ahead: roast and mash the sweet potatoes and spread them in the buttered dish, then cover and refrigerate within 2 hours. Make the topping and scatter it on just before baking.

  50. Fresh Cranberry Sauce

    Make it the day before. Cover and refrigerate once it has cooled; homemade cranberry sauce keeps 7 to 10 days in the fridge.

  51. Pumpkin Pie

    Bake it the day before. Once it has cooled, cover and refrigerate; it keeps 3 to 4 days in the fridge. Serve it cold, and put leftovers back in the fridge within 2 hours.

Thursday, November 26

  1. Roast Turkey

    Take the turkey out of the fridge and unwrap it. Remove the neck and the giblet bag from both cavities. Pat it dry with paper towels, tuck the wing tips under the shoulders, and set it breast side up on a rack in a shallow roasting pan. Rub all over with the butter, then the salt and pepper.

    15 min hands-on

  2. Preheat the oven to 325°F.

  3. Roast Turkey

    Roast at 325°F. USDA's time for a 14 lb turkey: 3 to 3¾ hours. If the breast browns too fast, tent it loosely with foil. It's done at 165°F in the innermost part of the thigh and the wing and the thickest part of the breast.

    5 min hands-on · then 3 hr 40 min in the oven

  4. Soft Yeast Dinner Rolls

    Rub 1 tablespoon butter over the inside of a 9x13-inch baking pan. Press the dough down to let the air out and turn it onto the counter. Cut it in half, then keep cutting each piece in half until you have 16 equal pieces, about 2 ounces each. Roll each into a smooth ball by cupping your hand over it on the counter and moving it in small circles. Set them in the pan in 4 rows of 4. If the dough was made the day before, shape it straight from the fridge; cold dough is easier to shape.

    12 min hands-on

  5. Soft Yeast Dinner Rolls

    Cover the pan loosely with plastic wrap and let the rolls rise in a warm spot until puffy, about half again as big, and touching each other, about 45 minutes. A gently poked roll should spring back slowly. If the dough was made the day before and is cold from the fridge, this rise takes about 1 hour longer, about 1 3/4 hours in all.

    It's starting cold from the fridge, so it takes about 60 min longer: the time here allows for that.

    1 min hands-on · then 1 hr 45 min on the counter

  6. Roast Turkey

    Start checking the turkey with a food thermometer: it's done at 165°F in the innermost part of the thigh and the wing and the thickest part of the breast.

  7. Roast Turkey

    Take the turkey out once it reads 165°F. Cover it loosely with foil and let it stand: USDA says 20 minutes before carving, so the juices set. Keep the pan drippings for the gravy.

    then 30 min on the counter

  8. Set the oven to 375°F.

  9. Classic Bread Stuffing

    Take the stuffing out of the fridge, sprinkle about 1/4 cup broth or water over it and cover it tightly with foil. Let it sit on the counter to lose its chill.

    2 min hands-on · then 30 min on the counter

  10. Sweet Potato Casserole with Pecan Streusel

    Make the topping. In a medium bowl, mix the flour, the remaining 1/2 cup brown sugar and the remaining 1/4 teaspoon salt. Cut the remaining 4 tablespoons cold butter into small pieces, add them and rub them in with your fingertips until the mixture forms moist clumps. Stir in the pecans. Scatter the topping evenly over the sweet potatoes.

    8 min hands-on

  11. Green Bean Casserole from Scratch

    Bake uncovered at 375°F until the sauce is bubbling at the edges and an instant-read thermometer in the center reads 165°F, 25-30 minutes.

    It's starting cold from the fridge, so it takes about 15 min longer: the time here allows for that.

    1 min hands-on · then 45 min in the oven

  12. Sweet Potato Casserole with Pecan Streusel

    Bake uncovered at 350°F until the filling is puffed at the edges, the topping is deep golden brown and an instant-read thermometer in the center reads 160°F, 35-45 minutes. If the pecans brown too fast, lay a sheet of foil loosely over the top.

    It bakes at 375°F, not the recipe's 350°F, to share the oven with the other dishes in it: the time here allows for that; start checking it a few minutes early. It's starting cold from the fridge, so it takes about 15 min longer: the time here allows for that.

    1 min hands-on · then 55 min in the oven

  13. Roast Turkey

    Carve the turkey: the legs and thighs first, then the breast meat in slices across the grain. Lay the slices on a warm platter and cover it with foil: it keeps up to 30 minutes, and a spoonful of hot gravy or stock over the slices at the table warms them right back up.

    15 min hands-on

  14. Classic Bread Stuffing

    Bake the covered stuffing at 350°F for 20 minutes.

    It bakes at 375°F, not the recipe's 350°F, to share the oven with the other dishes in it: the time here allows for that; start checking it a few minutes early.

    1 min hands-on · then 20 min in the oven

  15. Soft Yeast Dinner Rolls

    Take off the plastic wrap and bake at 375°F until the tops are deep golden brown and the center rolls read 190°F on an instant-read thermometer, 20-25 minutes.

    1 min hands-on · then 25 min in the oven

  16. Creamy Mashed Potatoes

    Stir a splash of half-and-half or milk into the cold potatoes. Cover the pot and warm them over low heat, stirring every 5 minutes so the bottom doesn't catch, until steaming and 165°F, about 25 minutes. Stir in a spoonful of butter.

    2 min hands-on · then 25 min on the stove

  17. Pan Gravy

    Pour the drippings from the roasting pan into a fat separator or a heatproof measuring cup and let the fat rise to the top.

    5 min hands-on

  18. Pan Gravy

    Melt 1/4 cup of the fat (or butter) in a saucepan over medium heat. Whisk in the flour and cook, whisking, 2 minutes. Whisk in the drippings, without the fat, and enough stock to make 4 cups. Simmer, whisking often, until it coats a spoon, about 10 minutes. Season with salt and pepper and keep warm over low heat, whisking in a splash of stock if it gets too thick.

    12 min hands-on

  19. Classic Bread Stuffing

    Take off the foil and bake until the top is crisp again and the center reads 165°F, about 10 minutes more.

    It bakes at 375°F, not the recipe's 350°F, to share the oven with the other dishes in it: the time here allows for that; start checking it a few minutes early.

    1 min hands-on · then 10 min in the oven

  20. Green Bean Casserole from Scratch

    Take the dish out, scatter the French-fried onions evenly over the top and put it back in the oven. Bake at 375°F until the onions are a shade darker and crisp, 5-7 minutes. Watch closely, because they burn fast.

    2 min hands-on · then 10 min in the oven

  21. Fresh Cranberry Sauce

    Take the cranberry sauce out of the fridge.

  22. Soft Yeast Dinner Rolls

    Melt the last 2 tablespoons butter (about 20 seconds in the microwave) and brush it over the hot rolls. Serve warm, or cover the pan with a clean kitchen towel to keep them soft until dinner.

    2 min hands-on · then 5 min to wait

  23. The oven is free: turn it off, or keep it low to warm the plates.

  24. Dinner's on the table.

  25. Pumpkin Pie

    Pumpkin pie comes straight from the fridge for dessert.

  26. Leftovers into the fridge by now: the roast turkey was ready at 3:35 PM, and USDA says not to leave food out longer than 2 hours.

The recipes

Roast Turkey
Serves 14 · 3 hr 45 min at 325°F · 35 min hands-on
Roast Turkey

A 14 lb turkey roasted at 325°F, USDA's way: no stuffing inside, checked with a thermometer.

Ingredients

  • 1 14 lb turkey, thawed
  • 4 tbsp unsalted butter, softened
  • 1 tbsp kosher salt
  • 1 tsp black pepper

Steps

  1. Take the turkey out of the fridge and unwrap it. Remove the neck and the giblet bag from both cavities. Pat it dry with paper towels, tuck the wing tips under the shoulders, and set it breast side up on a rack in a shallow roasting pan. Rub all over with the butter, then the salt and pepper.
  2. Roast at 325°F. USDA's time for a 14 lb turkey: 3 to 3¾ hours. If the breast browns too fast, tent it loosely with foil. It's done at 165°F in the innermost part of the thigh and the wing and the thickest part of the breast.
  3. Take the turkey out once it reads 165°F. Cover it loosely with foil and let it stand: USDA says 20 minutes before carving, so the juices set. Keep the pan drippings for the gravy.
  4. Carve the turkey: the legs and thighs first, then the breast meat in slices across the grain. Lay the slices on a warm platter and cover it with foil: it keeps up to 30 minutes, and a spoonful of hot gravy or stock over the slices at the table warms them right back up.

Times and temperatures: USDA: Turkey from Farm to Table.

Pan Gravy
Serves 8 · stovetop · 17 min hands-on
Pan Gravy

Smooth gravy from the roasting pan's drippings, thickened with a quick roux.

Ingredients

  • 1/4 cup fat from the drippings, or unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups turkey or chicken stock, with the pan drippings counted in
  • Salt and black pepper

Steps

  1. Pour the drippings from the roasting pan into a fat separator or a heatproof measuring cup and let the fat rise to the top.
  2. Melt 1/4 cup of the fat (or butter) in a saucepan over medium heat. Whisk in the flour and cook, whisking, 2 minutes. Whisk in the drippings, without the fat, and enough stock to make 4 cups. Simmer, whisking often, until it coats a spoon, about 10 minutes. Season with salt and pepper and keep warm over low heat, whisking in a splash of stock if it gets too thick.
Classic Bread Stuffing
Serves 8 · 350°F · 42 min hands-on · part make-ahead
Classic Bread Stuffing

Buttery bread cubes baked with onion, celery, sage and thyme until crisp on top and soft inside, the classic Thanksgiving side.

Ingredients

  • 1 1/2 lb sturdy white sandwich bread or French bread
  • 9 tablespoons unsalted butter (1 stick plus 1 tablespoon), divided
  • 2 medium yellow onions
  • 4 celery ribs
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 3 1/2 to 4 cups low-sodium chicken or turkey broth
  • 2 large eggs
  • To reheat it: 1/4 cup broth or water

Steps

  1. Day before: Cut the bread into 3/4-inch cubes, crusts and all. You should have about 14 cups.
  2. Day before: Spread the bread cubes on 2 large rimmed sheet pans. Bake at 250°F until dry and crisp all the way through but not browned, 45-60 minutes, stirring once halfway through. Let them cool on the pans. If working ahead, store the cooled cubes in a covered container or large zip-top bag at room temperature.
  3. Day before: Dice the onions and celery into 1/4-inch pieces. Strip the sage and thyme leaves from their stems and chop the sage.
  4. Day before: Melt 8 tablespoons of the butter in a large skillet over medium heat. Add the onions, celery, sage and thyme and cook, stirring now and then, until the vegetables are soft and translucent but not browned, 10-12 minutes. Take the pan off the heat. If you are working ahead or will not assemble within 2 hours, let the vegetables cool, then cover and refrigerate.
  5. Day before: Butter a 9x13-inch baking dish with the remaining 1 tablespoon butter. Chop the parsley. In a medium bowl, whisk the eggs, 3 1/2 cups of the broth, the salt and the pepper. Put the bread cubes in your largest bowl, add the vegetables with all their butter and the parsley, and toss. Pour the egg mixture over and fold gently until the bread is evenly moist with no dry spots; if it still looks dry, add up to 1/2 cup more broth. Spread it evenly in the dish without packing it down.
  6. Day before: Cover the dish tightly with foil. Bake at 350°F for 30 minutes.
  7. Day before: Take off the foil and bake at 350°F until the top is golden brown and crisp and an instant-read thermometer in the center reads 165°F, 25-30 minutes more.
  8. Take the stuffing out of the fridge, sprinkle about 1/4 cup broth or water over it and cover it tightly with foil. Let it sit on the counter to lose its chill.
  9. Bake the covered stuffing at 350°F for 20 minutes.
  10. Take off the foil and bake until the top is crisp again and the center reads 165°F, about 10 minutes more.
Creamy Mashed Potatoes
Serves 8 · stovetop · 31 min hands-on · part make-ahead
Creamy Mashed Potatoes

Yukon Gold potatoes mashed with plenty of butter and warm half-and-half until smooth and creamy.

Ingredients

  • 4 lb Yukon Gold potatoes
  • 1 tablespoon kosher salt, divided, plus more to taste
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1 1/2 cups half-and-half
  • 1/2 teaspoon black pepper
  • To reheat it: a splash of half-and-half or milk and a spoonful of butter

Steps

  1. Day before: Peel the potatoes and cut them into 2-inch chunks. Put them in a large pot and add cold water to cover by 1 inch.
  2. Day before: Add 2 teaspoons of the salt to the water. Cover the pot and bring it to a boil over high heat, 12-15 minutes.
  3. Day before: Uncover, turn the heat to medium and simmer until a knife slides into a potato chunk with no resistance, 15-20 minutes.
  4. Day before: Drain the potatoes in a colander and let them steam. Put the empty pot back on low heat, add the butter and half-and-half and heat until the butter melts and the liquid is steaming, 3-4 minutes. Do not let it boil.
  5. Day before: Take the pot off the heat and add the potatoes. Mash with a potato masher, or press them through a ricer into the pot, until smooth and creamy. Do not use a blender or food processor, which makes potatoes gluey. Stir in the remaining 1 teaspoon salt and the pepper, then taste and add more salt if needed.
  6. Stir a splash of half-and-half or milk into the cold potatoes. Cover the pot and warm them over low heat, stirring every 5 minutes so the bottom doesn't catch, until steaming and 165°F, about 25 minutes. Stir in a spoonful of butter.
Green Bean Casserole from Scratch
Serves 8 · 375°F · 49 min hands-on · part make-ahead
Green Bean Casserole from Scratch

Crisp-tender fresh green beans in a homemade mushroom cream sauce, baked and topped with crunchy French-fried onions.

Ingredients

  • 2 lb fresh green beans
  • 4 teaspoons kosher salt, divided
  • 4 cups ice
  • 4 tablespoons unsalted butter
  • 12 oz cremini or white mushrooms
  • 1 small yellow onion
  • 2 garlic cloves
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 1/2 cups half-and-half
  • 1/2 teaspoon black pepper
  • 2 cups (about 4 oz) store-bought French-fried onions

Steps

  1. Day before: Snap or cut the stem ends off the green beans and cut the beans into 2-inch pieces.
  2. Day before: Slice the mushrooms about 1/4 inch thick. Finely chop the onion and mince the garlic.
  3. Day before: Fill a large pot with 4 quarts of water, add 1 tablespoon of the salt, cover and bring to a boil over high heat. Fill a large bowl with the ice and cold water.
  4. Day before: Add the green beans to the boiling water and cook until bright green and just tender but still crisp, 4-5 minutes.
  5. Day before: Drain the beans in a colander and tip them straight into the ice water. Stir until cold, about 2 minutes, then drain well and pat dry with a clean kitchen towel.
  6. Day before: Melt the butter in a 12-inch skillet over medium-high heat. Add the mushrooms, onion and the remaining 1 teaspoon salt. Cook, stirring now and then, until the mushrooms have given up their liquid, it has cooked away and they are starting to brown, 10-12 minutes.
  7. Day before: Turn the heat to medium. Stir in the garlic and cook 30 seconds. Sprinkle the flour over and stir for 1 minute. Slowly pour in the broth, stirring constantly, then stir in the half-and-half. Bring to a simmer and cook, stirring often, until the sauce is thick enough to coat a spoon, 4-5 minutes. Stir in the pepper and take the pan off the heat.
  8. Day before: Put the green beans in a 9x13-inch baking dish, pour the mushroom sauce over them and stir gently until the beans are coated. Spread them evenly. If you are working ahead or will not bake within 2 hours, cover and refrigerate. Keep the French-fried onions sealed at room temperature.
  9. Bake uncovered at 375°F until the sauce is bubbling at the edges and an instant-read thermometer in the center reads 165°F, 25-30 minutes.
  10. Take the dish out, scatter the French-fried onions evenly over the top and put it back in the oven. Bake at 375°F until the onions are a shade darker and crisp, 5-7 minutes. Watch closely, because they burn fast.

Making it ahead: Up to 1 day ahead: assemble the beans and sauce in the dish without the onions, then cover and refrigerate within 2 hours. Keep the French-fried onions sealed at room temperature and add them only near the end of baking.

Sweet Potato Casserole with Pecan Streusel
Serves 8 · 350°F · 25 min hands-on · part make-ahead
Sweet Potato Casserole with Pecan Streusel

Roasted sweet potatoes mashed with butter, brown sugar and warm spices under a crunchy brown-sugar pecan topping.

Ingredients

  • 4 lb sweet potatoes (about 6 medium)
  • 9 tablespoons unsalted butter (1 stick plus 1 tablespoon), divided; keep 4 tablespoons cold for the topping
  • 3/4 cup packed light brown sugar, divided
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon kosher salt, divided
  • 1/2 cup all-purpose flour
  • 1 cup chopped pecans

Steps

  1. Day before: Scrub the sweet potatoes and prick each one 4 or 5 times with a fork. Put them on a foil-lined rimmed sheet pan. Bake at 400°F until very soft and a knife slides into the thickest one with no resistance, 50-60 minutes.
  2. Day before: Take the pan out of the oven and let the sweet potatoes cool until you can handle them, about 20 minutes.
  3. Day before: Butter a 9x13-inch baking dish with 1 tablespoon of the butter. Split the sweet potatoes, scoop the flesh into a large bowl and throw away the skins. Add 4 tablespoons of the butter cut into pieces, 1/4 cup of the brown sugar, the milk, cinnamon, nutmeg, vanilla and 1/2 teaspoon of the salt. Mash with a potato masher until smooth, then beat in the eggs until no streaks remain. Spread it evenly in the dish. If you are working ahead or will not bake within 2 hours, cover and refrigerate.
  4. Make the topping. In a medium bowl, mix the flour, the remaining 1/2 cup brown sugar and the remaining 1/4 teaspoon salt. Cut the remaining 4 tablespoons cold butter into small pieces, add them and rub them in with your fingertips until the mixture forms moist clumps. Stir in the pecans. Scatter the topping evenly over the sweet potatoes.
  5. Bake uncovered at 350°F until the filling is puffed at the edges, the topping is deep golden brown and an instant-read thermometer in the center reads 160°F, 35-45 minutes. If the pecans brown too fast, lay a sheet of foil loosely over the top.

Making it ahead: Up to 1 day ahead: roast and mash the sweet potatoes and spread them in the buttered dish, then cover and refrigerate within 2 hours. Make the topping and scatter it on just before baking.

Soft Yeast Dinner Rolls
Serves 8 · 375°F · 36 min hands-on · part make-ahead
Soft Yeast Dinner Rolls

Sixteen soft, buttery pull-apart rolls baked together in one pan.

Ingredients

  • 1 1/4 cups whole milk
  • 1/4 cup sugar
  • 2 1/4 teaspoons instant or active dry yeast (one 1/4-ounce packet)
  • 9 tablespoons unsalted butter, divided
  • 1 large egg
  • 1 1/2 teaspoons table salt
  • 4 to 4 1/2 cups all-purpose flour
  • 1 teaspoon vegetable oil, for the bowl

Steps

  1. Day before: Melt 6 tablespoons butter in the microwave and set it aside. Warm 1 1/4 cups milk in the microwave until it feels warm on your wrist, about 110°F, 30-60 seconds; if it gets hotter than that, wait until it cools, because hot milk kills yeast. Pour the milk into a large bowl (or the bowl of a stand mixer), stir in 1/4 cup sugar and the yeast, and let it sit until foamy, about 5 minutes.
  2. Day before: Add the egg, the melted butter and 1 1/2 teaspoons salt and whisk to break up the egg. Add 4 cups flour and stir with a wooden spoon (or the mixer's dough hook on low) until a shaggy dough forms and no dry flour is left.
  3. Day before: Knead until the dough is smooth, springy and only a little tacky, 8-10 minutes by hand on a lightly floured counter or 6-7 minutes with the dough hook on medium-low. If it sticks to your hands or the bowl like glue, add more flour 1 tablespoon at a time, up to 1/2 cup. A soft dough makes soft rolls.
  4. Day before: Rub the inside of a clean large bowl with 1 teaspoon oil, put in the dough and turn it to coat. Cover the bowl tightly with plastic wrap and refrigerate it until tomorrow, up to 24 hours: it rises slowly in the fridge, instead of the hour on the counter.
  5. Rub 1 tablespoon butter over the inside of a 9x13-inch baking pan. Press the dough down to let the air out and turn it onto the counter. Cut it in half, then keep cutting each piece in half until you have 16 equal pieces, about 2 ounces each. Roll each into a smooth ball by cupping your hand over it on the counter and moving it in small circles. Set them in the pan in 4 rows of 4. If the dough was made the day before, shape it straight from the fridge; cold dough is easier to shape.
  6. Cover the pan loosely with plastic wrap and let the rolls rise in a warm spot until puffy, about half again as big, and touching each other, about 45 minutes. A gently poked roll should spring back slowly. If the dough was made the day before and is cold from the fridge, this rise takes about 1 hour longer, about 1 3/4 hours in all.
  7. Take off the plastic wrap and bake at 375°F until the tops are deep golden brown and the center rolls read 190°F on an instant-read thermometer, 20-25 minutes.
  8. Melt the last 2 tablespoons butter (about 20 seconds in the microwave) and brush it over the hot rolls. Serve warm, or cover the pan with a clean kitchen towel to keep them soft until dinner.

Making it ahead: Make the dough through kneading up to 1 day ahead. Put it in an oiled bowl at least twice its size, cover and refrigerate overnight (8 to 24 hours), with plastic wrap pressed tight around the bowl, instead of the 1-hour rise on the counter; it rises slowly in the fridge. On the day, shape the rolls straight from the fridge. The cold dough needs about 1 hour longer for its second rise, about 1 3/4 hours in all.

Fresh Cranberry Sauce
Serves 8 · stovetop · 13 min hands-on · made the day before
Fresh Cranberry Sauce

Fresh cranberries simmered with sugar and orange juice until they burst, then finished with orange zest for a bright, tart-sweet sauce that sets as it chills.

Ingredients

  • 1 (12 oz) bag fresh cranberries
  • 2 oranges
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 pinch salt

Steps

  1. Day before: Rinse the cranberries in a colander and pick out any stems and soft or shriveled berries. Finely grate 1 teaspoon of zest from one orange and keep it in a small covered bowl. Halve the oranges and squeeze out 1/2 cup of juice.
  2. Day before: Put the 1/2 cup orange juice, 1/2 cup water, 1 cup sugar and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves, about 5 minutes.
  3. Day before: Stir in the cranberries and let the pot come back to a boil. Turn the heat to medium-low and simmer, stirring now and then, until most of the berries have burst and the sauce has thickened slightly, about 10 minutes.
  4. Day before: Take the pan off the heat and stir in the orange zest. The sauce looks loose now but sets as it cools. Pour it into a serving bowl and let it cool on the counter until just warm, about 30 minutes.
  5. Day before: Cover the bowl and refrigerate until cold and set, at least 3 hours. Stir and serve cold.

Making it ahead: Make it the day before. Cover and refrigerate once it has cooled; homemade cranberry sauce keeps 7 to 10 days in the fridge.

Pumpkin Pie
Serves 8 · 350°F / 425°F · 18 min hands-on · made the day before
Pumpkin Pie

A smooth, gently spiced pumpkin custard baked in a store-bought crust, the classic Thanksgiving pie and one that is best made the day before.

Ingredients

  • 1 store-bought refrigerated pie crust (for a 9-inch pie)
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • 1 (12 oz) can evaporated milk

Steps

  1. Day before: Take the pie crust out of the fridge and leave it on the counter while you make the filling, so it unrolls without cracking. In a large bowl, whisk the sugar, cinnamon, ginger, cloves and salt. Whisk in the eggs, then the pumpkin. Slowly whisk in the evaporated milk until smooth.
  2. Day before: Unroll the crust into a 9-inch deep-dish pie plate and ease it into the bottom and sides without stretching it. Fold any overhang under and crimp the edge with your fingers or press it with a fork.
  3. Day before: Pour the filling into the crust; it will be full. Carefully set the pie in the oven and bake at 425°F for 15 minutes.
  4. Day before: Without taking the pie out, turn the oven down to 350°F and keep baking until the edges are set and slightly puffed, the center jiggles only a little when you nudge the plate, and a knife slid in 1 inch from the center comes out clean (175°F on an instant-read thermometer), about 40 minutes (40-50). If the crust edge browns too fast, cover it with strips of foil.
  5. Day before: Set the pie on a wire rack and let it cool for 2 hours. It finishes setting as it cools.
  6. Day before: Cover the pie loosely with plastic wrap and refrigerate until cold, at least 2 hours. Serve it cold.

Making it ahead: Bake it the day before. Once it has cooled, cover and refrigerate; it keeps 3 to 4 days in the fridge. Serve it cold, and put leftovers back in the fridge within 2 hours.

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By , founder of Pantry to Pan · Published

Written with AI help from the sources listed, and published by Cory. Sources: USDA: Turkey from Farm to Table, USDA: Hams and Food Safety, USDA: Roasting Those Other Holiday Meats, USDA FoodKeeper (our storage guides). Spot a mistake? Tell us and we'll fix it.

How long to roast a turkey

USDA's times for a whole, unstuffed turkey in a 325°F oven. They're approximate: it's done when a food thermometer reads 165°F in the innermost part of the thigh and the wing and the thickest part of the breast. A whole turkey breast takes 1½ to 2¼ hours at 4 to 6 lb, 2¼ to 3¼ hours at 6 to 8 lb.

WeightTime at 325°F
8 to 12 lb2¾ to 3 hours
12 to 14 lb3 to 3¾ hours
14 to 18 lb3¾ to 4¼ hours
18 to 20 lb4¼ to 4½ hours
20 to 24 lb4½ to 5 hours

How long to thaw a turkey

In the fridge, allow about 24 hours for every 4 to 5 pounds. In cold water, about 30 minutes a pound, still wrapped, changing the water every 30 minutes, and cook it as soon as it's thawed.

WeightIn the fridgeIn cold water
4 to 12 lb1 to 3 days2 to 6 hours
12 to 16 lb3 to 4 days6 to 8 hours
16 to 20 lb4 to 5 days8 to 10 hours
20 to 24 lb5 to 6 days10 to 12 hours

The planner uses one day in the fridge for every 4 pounds, the long end of each range. Ham: a fully cooked spiral ham warms at 325°F for 10 to 18 minutes a pound, to 140°F. Goose: 325°F, 20 to 25 minutes a pound, to 165°F. See also how long turkey keeps.

Common questions

When should I move my turkey from the freezer to the fridge?
About one day for every 4 pounds. For Thanksgiving on Thursday, November 26, a 14 lb turkey goes in the fridge by Sunday, November 22, and a 20 lb one by Saturday, November 21. USDA says about 24 hours for every 4 to 5 pounds.

How long does a 14 lb turkey take to cook?
USDA's time for a 12 to 14 lb unstuffed turkey at 325°F is 3 to 3¾ hours. It's done at 165°F in the innermost part of the thigh and the wing and the thickest part of the breast.

What time should the turkey go in for a 4 PM dinner?
With one oven and the sample menu above, a 14 lb turkey goes in at 11:05 AM: that allows USDA's longest time, a rest, and the oven free for the sides at the end.

How do I get all the sides hot at the same time?
Work backward from dinner, and use the turkey's rest: when it comes out, the dishes that share a temperature go in together. What won't fit close to dinner is cooked the day before and only reheated. The planner above does this for your menu and your oven, and nothing waits more than 30 minutes, covered.

Can I cook Thanksgiving dinner with one oven?
Yes, whatever the menu. The turkey takes the oven for hours, so the sides bake while it rests, in two rounds if they need to, and the saucy ones reheat on the stove. What's left is cooked the day before. The planner picks which dishes, so the most stay fresh.

How long can Thanksgiving leftovers sit out?
USDA says no longer than 2 hours at room temperature (1 hour above 90°F). Turkey, stuffing and gravy keep 3 to 4 days in the fridge.