Thanksgiving Holiday Turkey Meal Plan

Thanksgiving is about bringing people together around a table that feels abundant but manageable. The goal of this plan is simple: a classic, balanced menu you can execute without panic, with smart make-ahead steps that keep the kitchen calm and the food hot. You’ll see exactly what to cook, when to prep, and how much to buy. I’ve written clear recipes that use grocery-store ingredients and reliable techniques, so you can focus on timing and flavor, not fuss.

The food skews traditional because that’s what most guests expect: golden roast turkey, herbed bread dressing (baked safely on the side), silky gravy, make-ahead mashed potatoes, bright cranberry sauce, a from-scratch green bean casserole, and maple-butter candied yams. Add simple dinner rolls and a pie or two if you’d like; this plan gives you the backbone of the meal and leaves room for your family favorites.

Food safety matters with poultry and make-ahead sides. Turkey is done when the thickest part of the breast and thigh reach 165°F (74°C). Thaw a frozen turkey in the refrigerator—about 24 hours per 4–5 pounds (1.8–2.3 kg). Keep cold sides chilled until serving, and refrigerate leftovers within two hours. Small details like salting potato water or resting the bird before carving translate into better texture and flavor. None of this is fancy; it’s just good kitchen practice.

To help you stay organized, there’s a short timeline and clear portions. Figure about 1¼–1½ pounds (570–680 g) of whole turkey per person. If you want deliberate leftovers for sandwiches and soup, bump that to 1¾ pounds (795 g). The sides below are scaled for 8 servings; you can double most with no trouble. I prefer baking the dressing separately for both safety and texture—a crisp top with custardy middle—while the turkey roasts evenly and on schedule. If you follow the make-ahead notes, you’ll spend most of Thanksgiving Day roasting, reheating, and assembling, not starting from scratch.

Use this as your base. Add a salad, a second vegetable, or a favorite pie, and you’ll still be on time. The recipes are straightforward, the seasoning is balanced, and nothing requires special equipment beyond a roasting pan, a thermometer, and a few baking dishes. Cook with intention, clean as you go, and plate confidently. Your guests will taste the care.

What This Plan Covers (for 8 servings)

• Roast Turkey with Pan Gravy
• Herbed Bread Dressing (baked separately)
• Make-Ahead Mashed Potatoes
• Classic Cranberry Sauce
• From-Scratch Green Bean Casserole
• Maple-Butter Candied Yams

How Much to Buy

• Turkey: 10–12 lb (4.5–5.4 kg) for 8 (modest leftovers).
• Bread for dressing: 1 lb (450 g), preferably day-old.
• Potatoes: 4 lb (1.8 kg).
• Green beans: 1½ lb (680 g).
• Fresh cranberries: 12 oz (340 g).
• Sweet potatoes/yams: 3 lb (1.36 kg).

Make-Ahead Schedule (Stress-Light)

4–5 days ahead: Thaw turkey in the fridge (still wrapped) on a rimmed tray. Cube and air-dry bread for dressing.
3 days ahead: Make cranberry sauce; chill.
2 days ahead: Sauté aromatics for dressing; store chilled. Blanch green beans; chill.
1 day ahead: Make mashed potatoes; refrigerate. Assemble green bean sauce base; refrigerate. Set table.
Thanksgiving morning: Season turkey and roast. Assemble dressing and bake while turkey rests. Reheat potatoes and casserole; make gravy.

Day-Of Timing (example for 6:00 p.m. dinner)

• 11:30 a.m.: Remove turkey from fridge to take the chill off (stay under 2 hours at room temp).
• 12:30 p.m.: Preheat oven; start turkey.
• 4:15 p.m.: Turkey usually finishes (depends on size); rest 30–45 minutes.
• 4:20 p.m.: Bake dressing; reheat potatoes and green bean casserole.
• 5:15 p.m.: Make gravy from drippings.
• 5:45 p.m.: Carve.
• 6:00 p.m.: Serve.

---

Roast Turkey with Pan Gravy (8 servings)

Equipment: Roasting pan with rack, instant-read thermometer, medium saucepan, whisk, fat separator (optional).
Prep time: 20 minutes (plus thawing). Cook time: 2½–3½ hours (10–12 lb / 4.5–5.4 kg). Total: 3–4 hours.
Serving size: ~6 oz (170 g) cooked turkey + ¼ cup (60 ml) gravy.

Turkey Dry Rub & Roasting Aromatics

Ingredient	US	Metric
Kosher salt	1 Tbsp	12 g
Black pepper, ground	2 tsp	6 g
Dried thyme	1 tsp	1 g
Garlic powder	1 tsp	3 g
Unsalted butter, softened	4 Tbsp	56 g
Onion, quartered	1 large	300 g
Carrot, chunked	1	100 g
Celery, chunked	2 ribs	100 g
Low-sodium chicken broth (for pan)	1½ cups	360 ml

Pan Gravy

Ingredient	US	Metric
Fat from drippings (or butter)	¼ cup	60 ml
All-purpose flour	¼ cup	30 g
Low-sodium turkey/chicken broth + drippings	3–4 cups	720–960 ml
Kosher salt & pepper	to taste	to taste

Instructions

1. Prep bird: Heat oven to 325°F (165°C). Pat turkey dry. Mix salt, pepper, thyme, and garlic powder with butter; rub over skin and under breast skin. Tuck wings; tie legs.
2. Roast: Scatter onion, carrot, and celery in pan; add broth. Set turkey on rack breast-side up. Roast, basting a couple of times, until breast and thigh reach 165°F (74°C), about 13–15 minutes per pound. Tent breast loosely if browning fast.
3. Rest: Transfer turkey to a board; rest 30–45 minutes before carving.
4. Gravy: Skim ¼ cup fat from drippings. In a saucepan, whisk fat and flour over medium heat 2 minutes. Whisk in 3 cups liquid (drippings + broth). Simmer 5–8 minutes until glossy and pourable, adding more liquid to adjust. Season.

Nutrition (approx per serving): 410 kcal; 28 g protein; 20 g fat; 18 g carbs; 820 mg sodium.

---

Herbed Bread Dressing (8 servings)

Equipment: 9×13-inch (23×33 cm) baking dish, large skillet, bowl, foil.
Prep: 25 minutes. Bake: 40–45 minutes. Total: 1 hour.
Serving size: ~1 cup (180–200 g).

Ingredients

Ingredient	US	Metric
Day-old country bread, ¾–1″ cubes	10 cups	450 g
Unsalted butter	6 Tbsp	84 g
Onion, finely chopped	2 cups	300 g
Celery, finely chopped	1½ cups	180 g
Fresh parsley, chopped	½ cup	15 g
Dried sage	2 tsp	2 g
Dried thyme	1½ tsp	1.5 g
Eggs	2 large	2 large
Low-sodium broth	2½–3 cups	600–720 ml
Kosher salt	1½ tsp	9 g
Black pepper	1 tsp	3 g

Instructions

1. Heat oven to 375°F (190°C). Butter the dish.
2. Sauté onion and celery in butter until tender, 8–10 minutes. Stir in herbs and parsley.
3. In a bowl, mix bread, sautéed vegetables, salt, and pepper. Whisk eggs into 2½ cups broth; pour over bread and toss. Add more broth until cubes are moistened but not soggy.
4. Transfer to dish, cover with foil, bake 30 minutes; uncover and bake 10–15 minutes until crisp on top and set in center.

Nutrition (approx): 290 kcal; 8 g protein; 12 g fat; 38 g carbs; 720 mg sodium.

---

Make-Ahead Mashed Potatoes (8 servings)

Equipment: Large pot, potato ricer or masher, 9×13-inch dish or Dutch oven, foil.
Prep: 15 minutes. Cook/Reheat: 30 minutes + 25–30 minutes. Total: ~1 hour.
Serving size: ~¾ cup (170 g).

Ingredients

Ingredient	US	Metric
Russet or Yukon Gold potatoes, peeled/chunked	4 lb	1.8 kg
Kosher salt (for water + seasoning)	1 Tbsp + to taste	12 g +
Unsalted butter, melted	6 Tbsp	84 g
Warm whole milk (or half-and-half)	1–1¼ cups	240–300 ml
Sour cream (optional)	½ cup	120 ml
White pepper (optional)	¼ tsp	1 g

Instructions

1. Cover potatoes with cold, well-salted water. Bring to a boil; simmer until tender, 15–20 minutes.
2. Drain thoroughly; return to hot pot 1–2 minutes to steam off moisture.
3. Rice or mash. Fold in butter, then milk, then sour cream. Season to taste.
4. Transfer to buttered dish; cool, cover, and refrigerate up to 24 hours.
5. Reheat: Dot with a little butter; cover and bake at 350°F (175°C) until hot, 25–30 minutes, stirring once. Splash in warm milk to loosen if needed.

Nutrition (approx): 260 kcal; 5 g protein; 11 g fat; 36 g carbs; 430 mg sodium.

---

Classic Cranberry Sauce (8 servings)

Equipment: Medium saucepan, spoon.
Prep: 5 minutes. Cook: 12–15 minutes. Total: 20 minutes.
Serving size: ~¼ cup (60 ml).

Ingredients

Ingredient	US	Metric
Fresh cranberries, rinsed	12 oz	340 g
Granulated sugar	¾ cup	150 g
Water or orange juice	¾ cup	180 ml
Fine salt	pinch	pinch
Orange zest (optional)	1 tsp	2 g

Instructions

1. Combine cranberries, sugar, liquid, and salt in a saucepan.
2. Simmer over medium, stirring, until most berries burst and mixture thickens, 12–15 minutes.
3. Off heat, stir in zest. Cool; it will gel further. Refrigerate up to 5 days.

Nutrition (approx): 110 kcal; 0 g fat; 0 g protein; 28 g carbs; 1 mg sodium.

---

From-Scratch Green Bean Casserole (8 servings)

Equipment: Large skillet/sauté pan, 9×13-inch baking dish, bowl.
Prep: 25 minutes. Bake: 20–25 minutes. Total: ~50 minutes.
Serving size: ~1 cup (180–200 g).

Ingredients

Ingredient	US	Metric
Fresh green beans, trimmed	1½ lb	680 g
Unsalted butter	4 Tbsp	56 g
Cremini or button mushrooms, sliced	12 oz	340 g
Onion, thinly sliced	1 medium	150 g
Garlic, minced	3 cloves	9 g
All-purpose flour	3 Tbsp	24 g
Low-sodium chicken or veg broth	1½ cups	360 ml
Heavy cream (or half-and-half)	¾ cup	180 ml
Kosher salt	1½ tsp	9 g
Black pepper	½ tsp	2 g
Crispy fried onions (store-bought)	1½ cups	75 g

Instructions

1. Blanch beans: Boil salted water. Cook beans 5–6 minutes; shock in ice water. Drain well.
2. Make sauce: Sauté mushrooms in butter over medium-high until browned and most liquid evaporates, 6–8 minutes. Add onion; cook 3–4 minutes. Stir in garlic 30 seconds. Sprinkle flour; cook 1 minute. Whisk in broth, then cream; simmer until thick and glossy, 3–5 minutes. Season.
3. Assemble & bake: Toss beans with sauce; transfer to dish. Top with fried onions. Bake at 375°F (190°C) until bubbling, 20–25 minutes.

Nutrition (approx): 250 kcal; 6 g protein; 17 g fat; 18 g carbs; 520 mg sodium.

---

Maple-Butter Candied Yams (8 servings)

Equipment: 9×13-inch baking dish, saucepan, foil.
Prep: 15 minutes. Bake: 35–45 minutes. Total: ~1 hour.
Serving size: ~¾ cup (170 g).

Ingredients

Ingredient	US	Metric
Sweet potatoes/yams, peeled, 1″ chunks	3 lb	1.36 kg
Unsalted butter	6 Tbsp	84 g
Pure maple syrup	½ cup	120 ml
Brown sugar	¼ cup	50 g
Ground cinnamon	1 tsp	2 g
Kosher salt	¾ tsp	4.5 g
Vanilla extract (optional)	1 tsp	5 ml

Instructions

1. Heat oven to 375°F (190°C). Butter the dish.
2. Melt butter with maple syrup and brown sugar; stir in cinnamon, salt, and vanilla.
3. Toss sweet potatoes with syrup mixture; cover with foil and bake 25 minutes.
4. Uncover; stir and bake until tender and glazed, 10–20 minutes more.

Nutrition (approx): 260 kcal; 2 g protein; 7 g fat; 47 g carbs; 210 mg sodium.

---

Carving, Holding, and Serving

• Rest the turkey long enough for the juices to redistribute—30 minutes is ideal; 45 is fine if kept loosely tented.
• Keep sides hot at 165°F (74°C) or warmer until serving; a low oven (200–225°F / 93–107°C) helps.
• Refrigerate leftovers within 2 hours. Store gravy and turkey separately. Use or freeze within 3–4 days; reheat to 165°F (74°C).

Simple Add-Ons (Optional, No Recipe Needed)

• Dinner Rolls: Warm store-bought rolls in a low oven and brush with melted butter and a pinch of flaky salt.
• Salad: Bitter greens with lemon, olive oil, and shaved Parmesan adds freshness and cuts richness.

---

Troubleshooting at a Glance

• Turkey done early? Rest, tent loosely, and hold carved meat in a covered pan with a splash of hot broth; rewarm gently.
• Gravy too thick? Whisk in warm broth. Too thin? Simmer longer or whisk 1 tsp cornstarch with 1 Tbsp cold water and add to simmering gravy.
• Mashed potatoes stiff after chilling? Stir in hot milk and a knob of butter; reheat covered until steamy.
• Casserole watery? Reduce sauce a minute or two longer before assembling, and drain beans well.

This plan keeps the classics intact, front-loads the work, and gives you reliable timing. Cook with calm, season with confidence, and serve hot. Your Thanksgiving will taste like tradition—without the scramble.