Thanksgiving is one of my favorite days to cook. There is so much good food, everyone has a dish they look forward to, and I love bringing it all together. But even when you love being in the kitchen, getting an entire holiday meal on the table can feel like a lot!
I started cooking Thanksgiving dinners when I was 18, and I have learned plenty along the way. Some things worked beautifully. Some things definitely did not. The biggest lesson? You do not have to make everything on Thanksgiving Day.
These days, I make the turkey ahead of time. I roast it, carve it, and reheat it over a little gravy so I am not trying to carve a hot bird while finishing every side dish. It gives me more time with my family and a lot less last-minute running around.
I love Ina Garten’s approach to make-ahead turkey and gravy. This version keeps my garlic-herb butter turkey and takes the gravy in a slightly different direction with browned onions, sage, red wine, and a little Dijon. The day-before instructions below build on her carve-ahead, reheat-over-gravy idea.
Whether you are hosting your first Thanksgiving or have been doing it for years, here are my recipes and tips for making the day feel a little easier—and a whole lot more delicious.
A Little Planning Goes a Long Way
Make your menu first. Choose the dishes you really want, then write your shopping list. You do not need every Thanksgiving side ever invented. A few favorites made well are more than enough.
Give each dish a place in the schedule. Think about what needs the oven, what can cook on the stovetop, and what can be made ahead. Write it down so you are not trying to remember everything while cooking.
Prep what you can. Chop vegetables, measure ingredients, make herb butter, and get serving dishes ready. Keep perishable ingredients refrigerated. Even the small jobs make a difference when they are already done.
Accept help. I like asking guests to bring an appetizer or dessert so I can focus on the main meal. Older kids can help set the table, wash vegetables, or arrange a snack board. Thanksgiving does not have to be a one-person production.
Set the table early. The night before is great. A few days before is even better if you have the space. Pull out your serving bowls and utensils, too, so you know where everything is going.
And remember: a wonderful Thanksgiving does not require a perfect Thanksgiving. Feed your people, enjoy the day, and give yourself some credit for all the work that went into it.
What Can You Make Ahead?
My biggest time-saver is roasting and carving the turkey the day before. The gravy can be made even earlier, and many of the sides can be prepared ahead, too.
- Two to three days ahead: Make the gravy and cranberry sauce. Check your dessert recipes to see which ones keep well.
- The day before: Roast and carve the turkey, make the stuffing and mashed potatoes if desired, and prepare deviled eggs. Refrigerate the perishable dishes promptly.
- Ahead or on the day: Bake rolls, focaccia, or cornbread according to the recipe’s storage instructions. Prep vegetables so they are ready to cook.
Check each recipe for its own make-ahead directions. Leave room in the refrigerator for the turkey and sides before you get started!
Make-Ahead Garlic-Herb Butter Turkey
This turkey keeps the flavors I love: butter, garlic, fresh herbs, and lemon. The difference is in the timing. Instead of roasting and carving right before dinner, you do the big job the day before and gently reheat the carved meat with gravy.
Serves: 8–10, with sides
Prep: About 30 minutes
Roasting: Allow about 3–4 hours, plus 20–30 minutes of resting
Reheating: Begin checking at 45 minutes; allow extra time as needed
Ingredients
- 1 whole turkey, 12–14 pounds, completely thawed if frozen
- ½ cup unsalted butter, softened
- 4 garlic cloves, finely minced
- 1 tablespoon finely chopped fresh sage
- 2 teaspoons fresh thyme leaves
- 1 teaspoon finely chopped fresh rosemary
- Finely grated zest of 1 lemon
- 1 tablespoon Diamond Crystal kosher salt, divided, or a smaller amount of a denser salt; see note below
- 1 teaspoon freshly ground black pepper
- 2 medium yellow onions, quartered, divided
- 2 carrots, cut into large pieces
- 2 celery stalks, cut into large pieces
- 1 lemon, quartered, using the lemon you zested
- A few extra sprigs of thyme and rosemary
- 1 cup low-sodium chicken or turkey stock, plus more if the pan gets dry
- 1–1½ cups Make-Ahead Red Wine, Onion & Sage Gravy, below, for reheating
- Extra low-sodium stock, as needed for reheating
Salt note: Kosher salt brands differ in density. The measured amount above is for Diamond Crystal; start with less if using Morton kosher salt, and do not substitute the same volume of table salt. If your turkey is kosher, pre-brined, or labeled as containing an added salt solution, reduce or omit the added salt. Keep the butter and stock unsalted or low-sodium so you can control the seasoning.
Roast the Turkey the Day Before
Make-Ahead Thanksgiving Turkey & Red Wine Sage Gravy
- Get everything ready. Heat the oven to 325°F. Remove the giblets and neck from the turkey’s cavities, and pat the turkey dry with paper towels. Do not rinse it. Place a roasting rack over the carrots, celery, and half the onions in a roasting pan. Pour the stock into the bottom of the pan.
- Mix the herb butter. Combine the softened butter, garlic, chopped sage, thyme, rosemary, lemon zest, about half the salt, and the pepper.
- Season the turkey. Carefully loosen the skin over the breast and, where accessible, the thighs without tearing it. Spread most of the herb butter under the skin and rub the remainder over the outside. Sprinkle the remaining salt over the turkey, adjusting for a pre-salted bird.
- Add the aromatics. Place the remaining onion, lemon quarters, and extra herb sprigs loosely inside the cavity. Tuck the wing tips underneath and tie the legs loosely with kitchen twine, if desired. Put the turkey breast-side up on the rack. Cook bread stuffing separately.
- Roast until fully cooked. Allow roughly 3–4 hours for a bird this size, but start checking before you expect it to be done. Use an instant-read thermometer in the thickest part of the breast and the innermost thigh and wing, without touching bone. All three areas must reach at least 165°F. If the breast is browning too quickly, cover that area loosely with foil. Add a little more stock if the bottom of the pan gets dry. There is no need to keep opening the oven to baste.
- Rest and save the juices. Transfer the turkey to a carving board and let it rest for 20–30 minutes. Strain the pan juices and skim off the fat. Use some to finish the gravy, if desired, following the recipe below.
- Carve and refrigerate. Slice the breast meat and remove the dark meat from the bones. If you have a big enough – heat proof platter you can put it all on that and store then heat the next day. Otherwise divide the meat among shallow containers in a thin layer, spoon over a little stock or defatted pan juice, and refrigerate promptly. Get the cooked turkey into the refrigerator within two hours of coming out of the oven, including its resting and carving time. Do not leave it on the counter to cool completely, and do not refrigerate the cooked bird whole. Keep the refrigerator at 40°F or below.
Reheat on Thanksgiving Day
- Heat the oven to 325°F. Use one or two shallow, oven-safe baking dishes that can go safely from the refrigerator into a preheated oven. Avoid sudden temperature changes with glass or ceramic dishes.
- Spread a thin layer of gravy across the bottom of each dish, using about 1–1½ cups total. Arrange the chilled turkey over it, with the slices overlapping slightly rather than piled deeply. Spoon a little stock over the meat if it looks dry.
- Cover tightly with foil and place in the oven. Start checking after about 45 minutes. The exact time depends on the thickness of the meat, the dishes, and how full your oven is. Reheat until the turkey reaches 165°F in several places; the thermometer matters more than the clock. Keep it covered so it does not dry out.
- Serve with the remaining hot gravy on the side. You can serve directly from the baking dish or transfer the turkey to a warmed platter.
A little heads-up: Carved turkey reheated with gravy will not have the same crisp skin as a turkey served straight from the roasting pan. This method is all about moist meat and easier timing.
Prefer to roast it on Thanksgiving morning? You can still carve it ahead and arrange it over gravy. If serving within two hours, keep the turkey at 140°F or above until serving. If the wait will be longer, refrigerate it promptly in shallow containers and follow the chilled-turkey reheating directions. Do not leave a carved platter sitting at room temperature all afternoon.
Make-Ahead Red Wine, Onion & Sage Gravy
This gravy starts with slowly browned onions, so you do not have to wait for turkey drippings to get good flavor. Sage keeps it classic, while red wine, thyme, and a little Dijon give this version its own character.
It is inspired by Ina Garten’s onion-and-sage gravy, but skips the Cognac and uses red wine in the base rather than white wine to finish the roasting pan. Make it ahead, then add a little defatted turkey pan juice after roasting if you like.
Makes: About 4 cups, before optional pan juices
Prep: About 10 minutes
Cooking: About 45–55 minutes
Make ahead: Up to 3 days before serving
Ingredients
- 6 tablespoons unsalted butter
- 2 medium yellow onions, thinly sliced, about 2 cups
- 4 garlic cloves, finely minced
- ½ cup dry red wine, such as Pinot Noir or Merlot
- 6 tablespoons all-purpose flour
- 4 cups low-sodium chicken or turkey stock, plus more as needed
- 1 tablespoon chopped fresh sage
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon Dijon mustard
- ½ teaspoon freshly ground black pepper, plus more to taste
- Kosher salt, to taste
- Up to ½ cup defatted turkey pan juices, optional
Instructions
- Brown the onions. Melt the butter in a saucepan over medium-low heat. Add the onions and cook, stirring often, for about 20–25 minutes, until softened and deeply golden. Lower the heat if they start to scorch. Add the garlic and cook for another minute.
- Add the red wine. Pour in the wine and scrape up any browned bits from the bottom of the saucepan. Simmer for a few minutes, until the liquid has reduced and the sharp wine aroma has mellowed.
- Stir in the flour. Sprinkle the flour over the onions and stir continuously for about 2 minutes. The mixture will be thick. If it starts sticking, reduce the heat rather than letting it burn.
- Build the gravy. Slowly whisk in the stock, adding a little at first to loosen the flour mixture. Add the sage, thyme, bay leaf, and pepper. Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, stirring occasionally, until the gravy lightly coats a spoon.
- Finish and taste. Remove the bay leaf. For a smooth gravy, strain through a fine-mesh sieve, pressing gently on the onions, then return the gravy to the saucepan. Whisk in the Dijon. Taste before adding salt, especially if you plan to add turkey juices later. If it is too thick, add a little more stock.
- Store for later. Divide the gravy into shallow containers and refrigerate promptly, within two hours of cooking. Cover for storage. It will thicken as it chills.
Add the Turkey Juices, If You Like
After roasting the turkey, strain the pan juices and remove the fat. Stir up to ½ cup into the gravy, adding a little at a time and tasting as you go. Stop if the gravy is getting salty or too thin. Simmer together for a few minutes. If saving it for the next day, refrigerate it promptly again in shallow containers.
Reheat and Serve
Warm the gravy in a saucepan, whisking frequently. Add a splash of stock if needed to loosen it, and bring it to a rolling boil, stirring so it does not scorch. Reduce the heat and keep it hot for serving. Set aside the portion needed for reheating the turkey, and serve the rest alongside the meal.
No wine? Replace the wine with ½ cup additional low-sodium stock. Finish with a small splash of red wine vinegar, to taste, if you want a little brightness.
The Sides That Make the Meal
Once the turkey and gravy are handled, the rest of the menu feels much more manageable. These are some of my favorite recipes to round out the table.
Parmesan Mashed Potatoes (my current favorite)
Creamy Yukon Gold potatoes folded with nutty brown butter, tangy sour cream, and topped with a golden Parmesan crust. These mashed potatoes are pure comfort food and deserve a spot on every holiday table.
Get the recipe here Brown Butter & Parmesan Mashed Potatoes
Apple-Sausage Stuffing Balls
Apples, mild Italian sausage, herbs, and pecans make these a fun alternative to a big pan of stuffing. Individual portions are easy to serve, too.
Get the Apple-Sausage Thanksgiving Stuffing Balls recipe.
Brown Sugar Glazed Carrots
A sweet, buttery side that brings some color to the plate without adding a complicated recipe to your day.
Get the Brown Sugar Glazed Carrots recipe.
Yukon Gold Mashed Potatoes
You have to have something to catch all that gravy! These are my go-to for buttery mashed potatoes for a holiday meal.
Get The BEST Mashed Potatoes Ever recipe.
Fluffy Dinner Rolls
These homemade dinner rolls are everything a great dinner roll should be: soft, fluffy, buttery, and impossible to eat just one. Whether you’re serving them for Thanksgiving, Christmas, Sunday dinner, or a weeknight meal, these easy yeast rolls are always a crowd favorite.
Grab the recipe here Fluffy Dinner Rolls
Focaccia Bread
A beautiful addition to the table, especially if you want something a little different from the usual dinner roll.
Get the Focaccia Bread recipe.
Cranberry Sauce with Dried Cranberries
A little tart sweetness is just what a rich Thanksgiving plate needs. This is an easy one to get out of the way ahead of time.
Get the Cranberry Sauce with Dried Cranberries recipe.
Honey Cornbread Muffins
For individual servings, bake the cornbread batter in a greased muffin tin rather than a baking dish. Start checking around 17 minutes; the muffins are done when a tester comes out clean.
Get The Best Honey Honey Cornbread recipe.
Chocolate Tart
For a chocolate dessert, use my s’mores tart recipe and skip the marshmallow topping. Finish with chocolate shavings and a sprinkle of crushed graham crackers instead.
Get the S’mores Chocolate Tart recipe.
My Make-Ahead Thanksgiving Timeline
Use this as a starting point and adjust it to your menu, oven space, and dinner time. The goal is to spread out the work—not give yourself another impossible checklist.
Before the Week Gets Busy
Finalize the menu, assign any dishes guests are bringing, and shop. If using a frozen 12–14-pound turkey, allow about 3–4 days to thaw in the refrigerator before roasting. Since this plan roasts the turkey on Wednesday, work backward from Wednesday, not Thursday. Once fully thawed, cook it within 1–2 days.
Check that you have a working meat thermometer, foil, and enough shallow containers for the carved turkey.
Two to Three Days Before Thanksgiving
Make the gravy and cranberry sauce. Prepare any desserts that store well, and get your serving dishes and utensils ready.
The Day Before Thanksgiving
Roast the turkey, finish the gravy with pan juices if desired, and carve and refrigerate the meat. Prepare any make-ahead stuffing and mashed potatoes, following their recipe directions. Chop vegetables for the sides and set the table.
This is the day for the big jobs. Tomorrow, you will be glad they are done.
Thanksgiving Day
About two hours before dinner: Check your oven plan. Put any long-reheating sides in first, according to their recipes, and heat the gravy on the stovetop. Make sure chilled leftovers reach 165°F when reheated.
About 60–90 minutes before dinner: Put the covered turkey dishes in the oven at 325°F. Start checking the meat after about 45 minutes, and allow more time if needed. A crowded oven or deeper dish can slow things down.
While the turkey reheats: Finish the carrots and other stovetop sides. Warm breads near serving time, as oven space allows. Let someone else handle drinks and appetizers.
Before serving: Check that the turkey has reached 165°F, transfer everything to serving dishes, and give the gravy one last stir. If a dish finishes early, keep it at 140°F or above until serving.
Then take a breath and enjoy the meal. You did the work—now you get to sit down and eat, too!
A Few More Favorites for Your Thanksgiving Table
- Deviled Eggs with Truffle Oil
- Deviled Eggs with Parmesan Crisps
- Cranberry Cider Cheese Dip
- French Chantilly Potatoes
- Cauliflower Mashed “Potatoes”
- Fluffy Cheddar Biscuits
- Roasted Garlic and Herb French Bread
- Homemade Pumpkin Puree
- Pumpkin Waffles with Cinnamon Syrup, for a holiday-weekend breakfast
Save Those Leftovers Safely
Refrigerate perishable foods within two hours, using shallow containers. Keep the refrigerator at 40°F or below, and use cooked turkey and gravy within 3–4 days of their original cooking date. Making them ahead uses part of that storage window; reheating does not start it over. Freeze portions you will not eat in time.
Most of all, remember what the day is about. There might be a late side dish, a little mess in the kitchen, or someone sneaking a bite before dinner. That is all part of it. I hope these recipes help you spend less time stressing and more time enjoying the people around your table.
Happy Thanksgiving, and let’s eat!
Recipe Inspiration & Food-Safety References
- Ina Garten’s Make-Ahead Roast Turkey and Make-Ahead Turkey Gravy with Onions & Sage
- USDA: Turkey Basics—Handling Cooked Dinners
- USDA: A Consumer Guide to Safely Roasting a Turkey
