A Timetable for a Flawless Thanksgiving Dinner
Relax! Use this schedule and take the guesswork out of planning your Thanksgiving feast.

Two Weeks Before Thanksgiving

• Send your guests invitations asking them to R.S.V.P. in advance of your party. Make sure there are enough chairs and place settings to accommodate guests and consider a small table for the little ones.
  
• Prepare the menu for the big day. Mix and match unique Turkey Council recipes (found at www.reynoldskitchens.com) to create a feast that caters to your guests’ tastes.
  
• Determine what size turkey to buy. Estimate one pound of whole turkey per person to have enough for seconds and leftovers. For turkey breast, allow three-fourths pound per person. Consider buying extra drumsticks if you know they’ll be in high demand.
  
• Place your order for a fresh turkey at your meat department to pick up on Wednesday before Thanksgiving.  If purchasing a frozen turkey, determine how much defrosting time you will need. Defrosting a frozen turkey in the refrigerator requires one day defrosting time for each five pounds.
  
• Conduct a trial run. If you’re nervous as a first time host, spend a Saturday cooking the turkey as you plan to on Thanksgiving – it’s also a great opportunity to test that new recipe you’ve been wanting to try.
  
  

One Week Before Thanksgiving

• Confirm your guest list.
  
• The pilgrims didn’t do it all themselves! Consider asking guests to bring certain dishes so you can focus on the turkey and entertaining. Keep a running list of who is bringing what items.
  
• Clean out the refrigerator to allow the maximum amount of room for cold dishes and leftovers.
  
• Create a detailed shopping list and purchase all non-perishable items well in advance. Include kitchen necessities such as disposable containers, paper plates, Reynolds^® Oven Bags and large trash bags, as well as a list of optional items in case certain ingredients are sold out. Wait until the day before Thanksgiving to buy salad greens and fresh bread.
  
• Purchase a frozen turkey and start defrosting following the guidelines above.
  

Monday Before Thanksgiving

• Clean and press table linens and polish the silver.
  
• Bring out Thanksgiving décor, family albums and games.
  
  

Tuesday Before Thanksgiving

• Make a last-minute stop at the grocery store for any must-have items before the pickings are slim.
  
• Shop for perishables.
  

Wednesday Before Thanksgiving

• Pick up fresh turkey from the meat department; purchase salad greens and fresh bread from the grocery store.
  
• Set the table.
  
• Clean and dry salad greens. Store in the refrigerator.
  
• Get cooking! Anything that is served at room temperature or cold can be made a day ahead of time, i.e. cranberry sauce, deviled eggs, potato salad and pies and cakes.
  
  

Thanksgiving Day

• For a juicy turkey with minimal cleanup, roast the turkey in a Reynolds Oven Bag in a roasting pan at least two inches deep. Follow the easy oven bags package directions.  Allow ample time for the bird to roast using the guide below.
  
• Assign job responsibilities to each family member before guests arrive.
  
• Set out snacks to enjoy as pre-dinner treats.
  
• Prepare side dishes and cover with Reynolds Wrap® Aluminum Foil to keep them warm until serving time.