A 7-Day Thanksgiving Game Plan Inspired by Ree Drummond: 16 Simple Steps to Host Like The Pioneer Woman
A Thanksgiving game plan is the difference between a calm holiday and a frantic Thursday morning with every burner going and nothing ready. Ree Drummond, better known as The Pioneer Woman, shared her own step-by-step plan on her YouTube channel, and her big idea is simple: do a little bit each day in the week before the meal. This gallery is a seven-day countdown inspired by her video, built around the make-ahead jobs most home cooks can handle. Pie crusts, cranberry sauce, stock and roll dough get done early. The turkey thaws safely in the fridge, then gets a dry brine. Casseroles are assembled the day before. By Thursday, you mostly heat, carve and pour gravy. Print the list, tape it to the fridge and shift the days to fit your own menu..
Why a Thanksgiving Game Plan Starts a Week Early
Ree Drummond started her blog, The Pioneer Woman, in 2006 and has hosted her Food Network show since 2011, cooking for family and friends on a working cattle ranch outside Pawhuska, Oklahoma. In her video Ree’s Step-by-Step Gameplan for the Perfect Thanksgiving, which has passed 2 million views, she makes the case for doing a little bit each day leading up to the meal. Spreading the work out keeps the fridge, the oven and the cook from hitting their limits on the same afternoon. The steps below follow that spirit, one day at a time..
You will need: a notebook for your Thanksgiving game plan, a calendar, your guest count, your full menu, a pen and one free hour to plan.
How to make it: 1. Count your guests and write the final menu. 2. Mark which dishes can be made ahead and which must be cooked on the day. 3. Assign each make-ahead job to a day in the week before Thanksgiving. 4. Post the list where the whole family can see it.
Seven Days Out: Start Your Thanksgiving Game Plan With the Menu and Fridge
A week before the holiday is the moment to stop dreaming and commit. The first job in any Thanksgiving game plan is to finalize the menu, then write one shopping list for pantry items and a second one for fresh produce and dairy you will buy closer to the day. Then open the fridge and be ruthless. Use up leftovers, toss anything past its prime and wipe the shelves. A whole turkey, a pot of stock and three casseroles need a lot of room, and finding that space now saves a panic later in the week.
You will need: your menu, two shopping lists, storage containers, masking tape and a marker for labels.
How to make it: 1. Shop for flour, sugar, butter, canned pumpkin, spices and broth. 2. Order or buy the turkey if you have not already. 3. Clean out the fridge and freezer. 4. Clear one full shelf for the turkey and a second one for make-ahead dishes.
Six Days Out: Make and Freeze the Pie Crusts
Pie dough is one of the easiest things to make early, and it actually handles better after a good rest. Mix the dough, shape it into discs, wrap them tightly and freeze. You can also roll the dough straight into pie plates and freeze the shells so they are ready to fill. If you want your crust to look as good as it tastes, browse these pie crust designs for Thanksgiving before you start rolling. Frozen dough thaws overnight in the fridge.
You will need: 2 1/2 cups flour, 1 teaspoon salt, 1 tablespoon sugar, 1 cup cold butter in cubes and 6 to 8 tablespoons ice water.
How to make it: 1. Whisk the flour, salt and sugar. 2. Cut in the cold butter until the pieces are the size of peas. 3. Add ice water a spoonful at a time until the dough holds together. 4. Divide into two discs, wrap and chill for 1 hour. 5. Freeze for up to a month, labeled with the date.
Five Days Out: Simmer the Cranberry Sauce
Homemade cranberry sauce takes about 15 minutes and keeps well in the fridge for days, so it is a perfect early job. The berries pop as they cook and their natural pectin sets the sauce as it cools, which means it tastes even better after a rest. A strip of orange zest or a pinch of cinnamon makes it feel special without extra work. Cool it, cover it and tuck it into the fridge, and one side dish is already crossed off your Thanksgiving game plan before the weekend.
You will need: 12 ounces fresh cranberries, 1 cup sugar, 1 cup water or orange juice, orange zest and a pinch of salt.
How to make it: 1. Bring the sugar and water to a boil. 2. Add the cranberries and simmer about 10 minutes, until most of the berries burst. 3. Stir in the zest and salt. 4. Cool completely, then refrigerate in a covered jar. 5. Serve cold or at room temperature.
Five Days Out: Make Stock, the Secret Weapon of a Thanksgiving Game Plan
Good gravy starts with good stock, and making it early is one of the smartest moves you can make. Roast a few turkey wings or necks until browned, then simmer them with vegetables and herbs for a few hours. The kitchen smells like the holiday days ahead of time, and you end up with rich stock for gravy, stuffing and even reheating leftovers. Cool it quickly, strain it into jars and refrigerate it, or freeze it if you made it further ahead.
You will need: 3 pounds turkey wings or necks, 2 carrots, 2 celery ribs, 1 onion, 2 bay leaves, peppercorns, fresh thyme and cold water.
How to make it: 1. Roast the turkey parts at 425°F until browned, about 45 minutes. 2. Move them to a stockpot with the vegetables and herbs. 3. Cover with cold water and simmer gently for 3 to 4 hours. 4. Strain, cool quickly and refrigerate. 5. Skim off the fat before using.
Four Days Out: Make the Roll Dough and Freeze It
Fresh dinner rolls are a highlight of the meal, but nobody wants to knead dough on Thanksgiving morning, which is why roll dough is a classic Thanksgiving game plan shortcut. Make the dough now, shape it into balls and freeze them on a tray before bagging. The night before the feast, set the frozen rolls in a greased pan, cover them and let them thaw and rise slowly in the fridge. On the day they only need a short rise on the counter and a quick bake while the turkey rests and the gravy simmers.
You will need: 4 cups flour, 1 packet instant yeast, 1/4 cup sugar, 1 teaspoon salt, 1 cup warm milk, 1/4 cup melted butter and 1 egg.
How to make it: 1. Mix and knead the dough until smooth. 2. Let it rise until doubled. 3. Shape it into 16 balls. 4. Freeze on a lined tray, then move to a freezer bag. 5. Thaw in a greased pan in the fridge overnight, let rise, then bake at 375°F for 15 to 18 minutes.
Three Days Out: Thaw the Turkey Safely in the Fridge
A frozen turkey is the one thing on the menu that cannot be rushed. The USDA recommends thawing in the refrigerator and allowing about 24 hours for every 4 to 5 pounds, so a 12 to 15 pound bird needs roughly three days and a bigger one needs more. Build that time into your Thanksgiving game plan first. Set the bird breast side up in a rimmed pan on the bottom shelf so drips cannot reach other food, and never thaw it on the counter.
You will need: a whole turkey, a rimmed sheet pan or roasting pan and space on the bottom shelf of the fridge.
How to make it: 1. Check the weight of the turkey and count back the thawing days. 2. Place it in the pan in its wrapper. 3. Set it on the lowest shelf. 4. Make sure the fridge is at 40°F or below. 5. Remove the neck and giblets once it has thawed.
Two Days Out: Dry Brine the Turkey for Juicy Meat
A dry brine is less messy than a bucket of salt water and gives you seasoned meat with crisp, golden skin. Once the bird is thawed, pat it dry and rub salt all over, including under the skin of the breast. Many cooks use about 1 tablespoon of kosher salt for every 4 or 5 pounds of turkey. Leave it uncovered on a rack in the fridge. The salt draws out moisture, dissolves and soaks back into the meat, while the cold air dries the skin.
You will need: 1 thawed turkey, kosher salt, black pepper, orange zest, chopped sage and thyme, a rack and a rimmed pan.
How to make it: 1. Remove the giblets and pat the turkey very dry. 2. Mix the salt, pepper, zest and herbs. 3. Rub it over the skin and under the breast skin. 4. Set the bird on a rack in a rimmed pan. 5. Refrigerate uncovered until roasting day. 6. Do not rinse before roasting.
Two Days Out: Bake the Pies
Pumpkin, pecan and apple pies all hold well for a couple of days, so bake them now while the oven is free. Move your frozen crusts into the fridge the night before so they are ready to roll. Custard pies like pumpkin should be cooled completely and then kept covered in the fridge, while fruit pies can sit at room temperature for a day or two. Having dessert finished two days early is the moment your Thanksgiving game plan really starts to feel doable.
You will need: 1 prepared pie crust, 15 ounces pumpkin puree, 3/4 cup brown sugar, 2 eggs, 1 cup evaporated milk, 2 teaspoons pumpkin pie spice and a pinch of salt.
How to make it: 1. Heat the oven to 425°F. 2. Whisk the filling ingredients until smooth. 3. Pour into the crust. 4. Bake 15 minutes, then lower the heat to 350°F and bake 35 to 45 minutes more, until the center barely jiggles. 5. Cool completely and refrigerate.
One Day Out: Assemble the Green Bean Casserole
In this Thanksgiving game plan, the day before the holiday is assembly day. Green bean casserole can be put together completely, covered and refrigerated, then baked while the turkey rests. The trick is to hold back the crispy onion topping. Keep it in a sealed bag at room temperature and scatter it over just before the dish goes into the oven, so it stays crunchy instead of turning soggy. A from-scratch mushroom sauce takes about 15 minutes and tastes far richer than you might expect.
You will need: 2 pounds green beans, 8 ounces mushrooms, 3 tablespoons butter, 3 tablespoons flour, 1 cup broth, 1 cup milk, salt, pepper and crispy fried onions.
How to make it: 1. Blanch the beans for 4 minutes and chill them in ice water. 2. Cook the mushrooms in butter, stir in the flour, then whisk in the broth and milk until thick. 3. Fold in the beans and spread in a baking dish. 4. Cover and refrigerate. 5. Top with the onions and bake at 350°F for 30 minutes.
One Day Out: Prep the Sweet Potato Casserole
Sweet potato casserole is another side in this Thanksgiving game plan that is happy to wait overnight. Roast or boil the sweet potatoes, mash them with butter, brown sugar and a little cinnamon, and spread the mixture in a baking dish. Cover and chill it. Whether your family is team pecan streusel or team marshmallow, keep the topping separate until baking day. Marshmallows only need the last few minutes in the oven to turn golden, and the casserole can share the oven with the stuffing.
You will need: 4 pounds sweet potatoes, 1/2 cup butter, 1/3 cup brown sugar, 2 eggs, 1/2 cup milk, cinnamon, salt and mini marshmallows or pecan streusel.
How to make it: 1. Cook the sweet potatoes until tender and peel them. 2. Mash with the butter, sugar, eggs, milk, cinnamon and salt. 3. Spread in a baking dish, cover and chill. 4. Bake at 350°F for about 30 minutes. 5. Add the topping and bake until golden.
One Day Out: Chop Everything for the Stuffing
Stuffing feels like a lot of work because of all the chopping, so this Thanksgiving game plan moves it to the day before. Cube the bread and leave it out to dry, or toast it in a low oven. Dice the onion and celery, chop the herbs and store everything in covered containers in the fridge. On Thanksgiving you simply cook the vegetables in butter, toss them with the bread and your homemade stock, and bake the dish while the turkey finishes roasting.
You will need: 1 large loaf crusty bread, 1 onion, 3 celery ribs, fresh sage, thyme and parsley, 1/2 cup butter, 2 to 3 cups turkey stock and 2 eggs.
How to make it: 1. Cube the bread and let it dry overnight. 2. Dice the onion and celery and chop the herbs. 3. Store the vegetables covered in the fridge. 4. On the day, cook them in butter until soft. 5. Toss with the bread, stock and eggs and bake at 350°F for 40 to 45 minutes.
Thanksgiving Morning: Time the Turkey With Your Game Plan
On the big day, work backward from the moment you want to eat. An unstuffed turkey takes roughly 13 to 15 minutes per pound at 325°F, plus at least 30 minutes of resting, so a 14 pound bird for a 3 pm dinner goes in around 11 am. The USDA says turkey is safe once it reaches 165°F in the thickest part of the thigh, the wing and the breast, so trust a thermometer over the clock. This is where a Thanksgiving game plan pays off most.
You will need: 1 dry brined turkey, softened butter, an onion, a lemon and herbs for the cavity, a roasting pan with a rack and an instant-read thermometer.
How to make it: 1. Heat the oven to 325°F. 2. Rub the skin with butter and fill the cavity with onion, lemon and herbs. 3. Roast, basting once or twice. 4. Start checking the temperature an hour before it should be done. 5. Rest under loose foil for at least 30 minutes before carving.
Keep the Mashed Potatoes Warm in a Slow Cooker
In this Thanksgiving game plan, mashed potatoes are made the same day, but they do not need to be made at the last minute. Cook and mash them in the late morning, then move them into a slow cooker set to warm. A splash of warm milk and a few pats of butter on top keep them creamy for hours, and you free up a burner and the oven when you need them most. Give them a stir every hour or so and they come to the table fluffy and hot.
You will need: 5 pounds russet or gold potatoes, 1 cup butter, 1 1/2 cups warm milk, 4 ounces cream cheese, salt, pepper and chives.
How to make it: 1. Boil peeled potato chunks in salted water until tender. 2. Drain and mash with the butter, cream cheese and warm milk. 3. Season well. 4. Spoon into a greased slow cooker and set it to warm. 5. Stir in more warm milk if they start to thicken.
Gravy, the Final Step of the Thanksgiving Game Plan
Gravy is the last thing on the stove and the one dish that ties the whole plate together. While the turkey rests, pour the pan drippings into a measuring cup and let the fat rise. That fat plus flour makes a quick roux, and the stock you made earlier in the week turns it into silky gravy in about ten minutes. Taste it, season it and keep it warm on the lowest heat. If it gets too thick, a splash of stock fixes it right away.
You will need: 1/4 cup turkey fat or butter, 1/4 cup flour, 4 cups turkey stock, pan drippings, salt, pepper and fresh thyme.
How to make it: 1. Pour off the drippings and skim the fat. 2. Cook the fat and flour for 2 minutes, whisking. 3. Whisk in the warm stock and the defatted drippings. 4. Simmer until thick, about 8 to 10 minutes. 5. Season and strain if you like it smooth.
Friday: Finish Your Thanksgiving Game Plan With Leftovers
A good plan does not end when the pie is gone. Before everyone heads home, pack leftovers into shallow containers and get them into the fridge within two hours of the meal, as USDA food safety guidance recommends. Carve the remaining turkey off the bone so it chills quickly. Plan on eating refrigerated leftovers within three to four days, or freeze portions for later. Friday then becomes the easiest day of the week, with turkey sandwiches, quick soups and a slice of pie.
You will need: shallow airtight containers, freezer bags, labels, a marker and a cleared fridge shelf.
How to make it: 1. Carve all the meat off the bone. 2. Divide the food into shallow containers. 3. Refrigerate within 2 hours. 4. Label everything with the date. 5. Freeze anything you will not eat within 3 to 4 days. 6. Simmer the carcass into soup.
