Thanksgiving countdown: what to do each day

The week, day by day

1. A week beforeThu, Nov 19
   • Settle the menu and who's bringing what, and when they'll arrive.
   • Plan the day with the timeline: dinner time, your oven and burners, every dish.
   • Buy the turkey. Work out your thaw start date below.
   • Check you have a food thermometer, and an oven thermometer if you've never checked your oven.
2. 5–6 days beforeFri, Nov 20 – Sat, Nov 21
   • A 20–24 lb frozen turkey goes into the refrigerator (about 5–6 days at 40°F or below).
3. 4–5 days beforeSat, Nov 21 – Sun, Nov 22
   • A 16–20 lb frozen turkey goes into the refrigerator.
   • Shop for everything that keeps.
4. 3–4 days beforeSun, Nov 22 – Mon, Nov 23
   • A 12–16 lb frozen turkey goes into the refrigerator.
   • Shop for fresh vegetables and dairy.
5. 1–3 days beforeMon, Nov 23 – Wed, Nov 25
   • A frozen turkey under 12 lb goes into the refrigerator (1–3 days).
   • Make cranberry sauce and bake pies: USDA gives cooked dishes 3–4 days in the refrigerator.
   • Don't make uncooked stuffing ahead to refrigerate — USDA says prepared stuffing must be cooked right away or frozen.
6. The day beforeWed, Nov 25
   • Check the turkey. If it's still icy inside, plan on the cold-water method (30 minutes per pound) on the morning.
   • Set the table. Clear the refrigerator for leftovers.
   • Print the timeline, or put it on your phone.
7. ThanksgivingThu, Nov 26
   • Follow the timeline. Take the turkey's temperature: 165°F in the breast, thigh and wing.
   • Refrigerate leftovers within 2 hours.

On the day

The day itself needs its own plan: when to preheat, when the turkey goes in and out, when the oven changes temperature for the sides. That's what the Thanksgiving dinner timeline is for. If you're short of oven space, read Thanksgiving with one oven first.

Thawing, the details

USDA's refrigerator method allows about 24 hours for each 4 to 5 pounds, in a refrigerator at 40°F or below. The calculator above uses 4 pounds a day, the cautious end, and tells you when it might be ready sooner. Once thawed, a turkey keeps 1–2 days in the refrigerator, so starting a day early is safe.

Short on time, you can thaw in cold water: about 30 minutes per pound, in the wrapping, submerged, changing the water every 30 minutes, and cooking it as soon as it's thawed. You can also roast a turkey from frozen; USDA says it takes at least 50 percent longer.