Tips for Thanksgiving Survival

A Game Plan for First-Timers, Couples, and Crowds

Thanksgiving has a way of sneaking up on you. One minute you're thinking, “We've got time,” and the next you’re staring at a grocery cart full of random items wondering how many onions is too many onions. Whether you’re cooking your very first Thanksgiving, keeping it small, or feeding an entire neighborhood, the whole thing can feel like a lot. I’ve been through every version of it, and even for someone who cooks constantly, my first time leading the charge was overwhelming. What saved me? Planning…and a good sense of humor.

 

Start With a Game Plan (and Your Shopping Lists)

Before anything else, sit down and write out what you want to make. Keep it realistic, especially if you’re new to this. Once the menu’s set, break your shopping into three smaller lists—trust me, it makes the whole week feel lighter:
 

1. The 10-days Before Shopping List


Grab the stuff that won’t disappear from shelves or spoil: flour, sugar, broth, canned goods, spices, foil, parchment, olive oil, butter, wine, chicken stock, pie crust ingredients, onions, potatoes, and any serving dishes or tools you realize you need. This is also the trip where you buy your frozen turkey.
 

2. The Monday Before (Fresh Stuff) List


This is the trip for fresh herbs, celery, carrots, citrus, dairy, salads, Brussels sprouts, green beans, and anything else that bruises or wilts. You’ll be cooking soon, so fresher is better.
 

3. The Last-Minute List


The forgotten items. There will always be something. Grab it calmly and without judgment for your earlier self.

 

Don’t Forget: The Turkey Timeline

This one trips up first-timers every year. If you're roasting a turkey—whole or just a breast—you have to defrost early enough to dry brine. 

 

The magic formula for thawing in the fridge:
24 hours for every 5 pounds.
 

So if you’ve got a 15-pound turkey, you need that bird sitting in the fridge at least three days—four is safer. That means it should be thawing by Monday the latest. Once it’s thawed, pat it dry, salt it generously, and let it air-dry in the fridge for a dry brine. It’ll reward you with crispier skin and way more flavor.
 

If you're late to the game, the cold-water thaw method works in a pinch—just know it adds some chaos to your day.

 

The Power of Mise en Place

Here’s where I’ll give you a little confession: the year I cooked my first Thanksgiving, I was a mess. Counters covered, dishes everywhere, recipes yelling at me from every direction. Hours in, I finally remembered the one thing that always saves me—mise en place. Once I chopped my veggies, measured my spices, organized everything by dish, the whole day slowed down and my pulse followed. It turned chaos into something that felt…well, almost peaceful.

 

Side Dishes: Make-Ahead Magic

If you want to stay sane, think of Thanksgiving as a multi-day cook. A lot of sides can be made—or at least started—days ahead:

• Cranberry sauce? Make it early. It gets better in the fridge.

• Stuffing components? Chop the veg, toast the bread, and stash it all.

• Potatoes? Peel and chop them the day before and keep them in cold water.

• Rolls? Buy or bake ahead and freeze.

Even for small groups, getting these pieces handled before the big day makes everything feel easier.

Assign Tasks & Make a Timeline

I learned this the day before my first Thanksgiving when I realized there was no human way I could do it all alone. People want to help—give them something: someone handles cranberry sauce, someone else tackles veggies, someone can stir gravy if you trust them. You don’t have to be the Thanksgiving hero. You just have to be the one directing traffic.

Then, make a simple hour-by-hour timeline for the day. What goes in the oven when. When the turkey needs to rest. When sides get reheated. It doesn’t need to be perfect—it just needs to exist.

 

And Finally…Don’t Worry About Perfection

Something will go wrong. A pie might crack. The gravy might get lumpy. The turkey might take longer than you planned. That’s all part of the Thanksgiving spirit. Your guests won’t remember the tiny mishaps—they’ll remember the meal, the laughter, and the fact that you showed up and cooked for them.
 

With a plan, a few smaller shopping trips, a properly thawed turkey, and a little help, you’ll not only survive Thanksgiving—you’ll actually enjoy it.

 

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

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