Holiday Countdown

Advance planning can mean the difference between a memorable celebration and an unforgettable calamity. Ocean Spray can help you plan the menu, visualize the meal, and create a shopping list or two. Here's a recommended action plan.

For a printable Refrigerator Calendar, click here.

Week of November 1: Planning

Develop the menu. For some ideas, check out our sample menus. Decide what you’ll make, and what you’ll order or ask others to prepare. Remember, it's fun for everyone to participate.
Plan the guest list and food amounts. Use our helpful hints on cooking for a crowd and our meal calculator.
If guests offer to bring something, welcome their contributions. Some people like to have their traditional Thanksgiving favorites.
Make a food preparation schedule. Can anything be made ahead and frozen, like pies?
Plan your table setting. Think about linens, dishes, flatware, glassware, serving dishes and utensils, tables, chairs, centerpieces, even the music. If you make a good list, you can use it year after year.

Week of November 8: Preparation

Think Turkey. Decide if you're going to use fresh or frozen and how big it needs to be to serve your guests.

For a whole turkey, allow at least 1 pound of uncooked turkey per person.
You might consider two smaller turkeys instead of one large bird. For instance, instead of one 20-pound stuffed turkey, cook two unstuffed small turkeys to cut cooking time.

If you wish to use a fresh turkey, order it for pick-up on Wed., Nov. 26 - no earlier. Let your grocer keep it in their refrigerator.
If ordering any pre-made food - pies or breads - determine what you need and order to pick-up on Wed., Nov. 26.
Make sure you have all the necessary cookware and bakeware for your recipes, as well as china, serving utensils and silverware for your table. If not, borrow, rent or buy them.
Make sure silver is polished and linens are clean and pressed.

Week of November 15: Shopping

Cut down on planning time by making one of our specialty menus. They have their own downloadable shopping lists with everything you need.
Shop for non-perishables.
Study your recipes. Make three grocery lists:

First, make a list of all non-perishable items that can be purchased this week to avoid the busy stores next week. Some staples you might need: flour, sugar, cornmeal, butter, eggs, canned cranberry sauces, fresh cranberries, juices, salt, peppercorns, dried seasonings, frozen vegetables, maple syrup, stuffing mixtures, nuts, etc.
Prepare a list of purchases for Thanksgiving week, such as perishables.
The third list should be for anything that needs to be picked up the day before, such as a fresh turkey, breads, pies or flowers.

Week of November 22: Ready, Set, Cook!

Make room in your refrigerator. You'll need it.
Shop for perishables that can stay fresh for a few days such as cream, fresh vegetables, etc. Remember your list!
If using a frozen turkey, calculate thawing time based on the size turkey you have. Allow 5 hours for every pound. For example, a 15-pound turkey will take 3 days and 3 hours to defrost in the refrigerator. This is the safest thawing method - don't consider any others.
Determine how long to cook the turkey:

For an unstuffed turkey, allow 15-18 minutes per pound.
For a stuffed, thawed turkey, allow 18-24 minutes per pound.

Once you know when the turkey should go in the oven, make a timetable for when the other dishes must be started, or their ingredients combined or prepared.
If you are using fresh or frozen cranberries for relishes and sauces, no need to wait for the last minute. Prepare them several days in advance, cover and refrigerate - the flavors will develop and mingle as they sit.
Make dressing or stuffing 1 or 2 days early, cover and refrigerate.

November 25: The Day Before

Check your last list.
Buy last-minute perishables.
Pick up food ordered ahead of time.
If using giblets in the gravy, simmer them with the neck until well cooked; cool and refrigerate.
Consult your food preparation schedule.
If brining the turkey, prepare brine and soak turkey in refrigerator overnight.
Bake pies or other desserts.
Set the table and lay out all linens and serving dishes.

November 26: The Big Day

Preheat the oven to 325°F.
Wash turkey inside and out; dry thoroughly. Do not let it set at room temperature for more than one hour before cooking.
If stuffing the turkey, do so just before putting it in the oven. (Check to make sure you removed the giblets!) Place the turkey in the oven and start your timer. Put any remaining stuffing in a buttered casserole or baking dish; cover and refrigerate.
Consult your food preparation schedule. Cook any recipes that can be done completely or partially ahead, such as potatoes (mash when ready to serve, not beforehand) and other vegetables that can be reheated for serving.
Put the extra stuffing in the oven during the turkey's last hour of cooking.
Prepare any other foods that need last-minute attention.
When the turkey reaches 180°F, remove it from the oven, let it rest and get ready for the most hectic 20 minutes of a cook's year!
If asked, now's the time to DELEGATE: biscuits need baking, potatoes need mashing. Finish making the gravy and put everything in serving dishes (with their appropriate serving utensils). Show off your turkey... and then carve it.
Take a deep breath, give thanks and ENJOY YOUR FEAST!