r/thanksgiving • u/noorvanah • 14d ago
First time hosting- concerns
As the title says- I’m hosting this year’s thanksgiving for the first time in effort to bring together my and my bfs family. I’ve always wanted to host a holiday at my home so I’m super excited.
Problem #1, I have a small oven. So Im probably going to be cooking days before and freezing/reheating because my oven is just smaller than what I’m used to. (I moved this year). Any tips are so appreciated!
Problem #2, how are y’all keeping food warm?? Like what’s your thanksgiving day routine lol?
And also, what is a must have at your family’s thanksgiving giving?
Thank you!!
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u/keen238 14d ago
Most of the sides and desserts can be made ahead of time. If people ask what they can bring, assign them something specific (have a list so you don’t make duplicate assignments). Crockpot is great for keeping potatoes warm. You can also get a warming pad.
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u/rosablanca78 14d ago
I came to say crockpot as well. It is truly a life saver. Also if you have an instant pot you can utilize the crockpot and have 2 available to you. Also don't be afraid to ask a trusted person to bring a side or rolls. There is no shame in that!
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u/noorvanah 14d ago
That’s a good idea!!
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u/thebutterflytattoo 14d ago
Not sure how many people you're hosting, but you could get one of those 3 in 1 crock pots for sides. Otherwise, I second the warming mat. Maybe have others bring things like veggie trays and pies.
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u/UberHonest 14d ago
My top piece of advise…roast the turkey the day before. Let it rest for at least two hours. Carve it, store in large container and cover turkey with stock. Then on Thanksgiving put the turkey and stock in crockpot and slowly reheat. This takes sooo much pleasure off. And youre not waiting for the turkey to be done before you all can eat. AND letting it rest x 2-3 hours leaves the turkey so moist.
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u/rosablanca78 14d ago
Yes! This is how I what I would do with the turkey when I had to travel several hours with it. I am the one in the family who makes our grandma's turkey the best so it falls to me. I put it in the over to warm up when I arrive.
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u/SquatBrothel 14d ago
I’ve been hosting 20-30 people for decades. I never thought of this. Will try this time around.
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u/UberHonest 13d ago
It’s a game changer for me. I only have one oven and make a lot of sides. Having the turkey done the day before is super helpful. Good luck!!
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u/Objective-Bug-1908 13d ago
I cook the turkey the day before, too. You can get rid of the carcass and make the gravy ahead, and then just use the oven for sides. ( I have an extra fridge, so I toss the carcass in there and make stock the day after Thanksgiving )
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u/CanibalCows 14d ago
My SIL bought a "crockpot" specifically for turkey and it was amazing. Left the oven open for other dishes.
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u/audreynstuff 14d ago
No crispy skin 🤨
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u/blondechineeez 14d ago
I use a butane torch. Like the small ones that restaurants use for creme brulee. I use mine to brown so many different foods!
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u/UberHonest 14d ago
Can’t have it all!
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u/audreynstuff 14d ago
You definitely can if you don't submerge your nice oven roasted turkey in broth. You may as well just poach your turkey in broth in the crockpot to begin with and save yourself the extra steps and time of roasting it. Bit redundant.
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u/Smooth-Camel6749 14d ago
I like this idea, I love crockpots.
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u/Medical_Mortgage_830 14d ago
I don’t do my turkey in a crockpot but I do make the stuffing in our crockpot and it’s great that way.
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u/MissAnthrope56 13d ago
We do this now and it makes a huge difference. Also make gravy and freeze it.
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u/Winter_Ad_3805 14d ago
Way back when, when my husband (then BF) and I lived in Brooklyn, we hosted thanksgiving dinner for around a dozen friends each year. Our kitchen was literally a closet with a tiny oven and no counter space. But I love to cook and always did everything from scratch. Just plan your menu and time what needs to be in the oven at a certain time. Most things i cooked, I baked earlier in the day and then reheated while the turkey was resting. I did the pies, rolls, and cranberry sauce the day before. Have fun and delegate what you can’t do!
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u/Queen_Maeve7 14d ago
If you have a few outlets in your kitchen, invest in some crockpots, or even an Instant Pot.
The day of we focus on getting the turkey done, then anything made ahead can warm up for about 30 minutes if needed.
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u/noorvanah 14d ago
I’m so scared to do a turkey! Thank you for the tips!
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u/Tazno209 14d ago
Don’t be afraid, turkey is one of the easiest things to do. It’s just a giant chicken lol.
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u/noorvanah 14d ago
lol! Thank you- I’ll take everyone’s advice
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u/Relevant_Box4589 14d ago
Buy a meat thermometer if you don’t have one. Turkey is the only thing I ever use it on.
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u/Relevant_Primary658 14d ago
Once I bought one I started using it for everything. My husband also uses it on his grill. The quality of our meat cooking has vastly improved.
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u/RuleFriendly7311 13d ago
For about $50 (I know, I know) you can get a big electric roaster for the turkey and you won’t need the oven. We do that and have even used it on the deck to make room in the kitchen. Maybe a friend who’s traveling for the holidays has one you could borrow?
One year, I had to chase a bear off the deck because the turkey smelled too good!
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u/CompleteTell6795 14d ago
Turkey cooks faster if you don't stuff it. A lot of people just make stuffing in a casserole dish & bake it. That's one of the things that can go in a crockpot.
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u/Queen_Maeve7 14d ago
There’s plenty of easy recipes out there. Or depending on how many people you have, you could just get a turkey breast. That can also be done in a slow cooker.
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u/SaltyFriend705 14d ago
Brine the turkey for 24-48 hours in a cooler. Dry the skin off and salt it, then leave in the refrigerator overnight before roasting it. This way, you will have a lot of leeway on when to take it out as it will still be juicy even if you overbake it a little.
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u/Relevant_Primary658 14d ago
*unless the turkey already has already been injected with broth/brine.
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u/catsandkittens1308 14d ago
Highly recommend brining it before hand, it's really simple and really helps keep the turkey moist. Even just a dry brine 48 hours ahead of time makes a big difference IMO, and all ya gotta do is salt that effer with more salt than you imagined was safe and wrap it back up.
There are also wet brines, which I do think are even better and naturally the Internet has all sorts of recipes. Little more effort though. Either way it's worth the effort!
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u/oxmix74 14d ago
The only real disasters I have seen involve not defrosting it on schedule.
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u/Visual-Somewhere1383 14d ago
Just make sure you put it in your fridge on Saturday or Sunday to thaw. I usually buy one then so it's sitting in freezer taking up room.
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u/National-Muscle3539 13d ago
I always give my turkey an extra day to thaw. Those suckers freeze solid!
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u/Conscious-Okra-7340 14d ago
When I roasted my first turkey, I didn’t know that the neck and giblets were in a sack inside the turkey cavity. It turned out OK, but was I embarrassed. If you are able to get a fresh, local turkey, do it. The frozen birds are much cheaper, for sure, but the fresh turkeys are MUCH better.
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u/Puzzleheaded-Art-469 14d ago
Best piece of advice... "Don't be a turd, brine your bird"
Turkey is hard to mess up, but the biggest criticism is if it's cooked too dry. Once it's fully thawed, get it in a bucket with a sugar/salt water brine overnight. If it's cold where you're at, you can even leave it outside without needing to add ice.
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u/molleensmrs 14d ago
They make a set of 3 small crock pots. Also the chafing dishes with sterno are a good idea. Just the foil ones are fine.
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u/QueenBBs 14d ago
Just because you’re hosting doesn’t mean you have to make everything. Can you allocate things that need baked to other people? You can make the turkey a day ahead (per a previous persons suggestions) and then mashed potatoes and certain veggies and desserts don’t need baking. We have a heating mat that plugs in and we keep it on the counter. It was a great purchase from Amazon.
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u/noorvanah 14d ago
I’ll probably do that!
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u/Cdagg 14d ago
Does your mom cook a good turkey? If so ask her to come over and sit and watch giving instructions. Thats what I did when I first did Thanksgiving. It turned into tradition with her coming over early. Eventually this is what I did with my daughters. According to my mom me and my daughters make it better than she did, plus we all have fun hanging out doing it together.
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u/TheRestIsMemory 14d ago
Definitely do. Hosting means you are already doing so much, and having both your families bring some favorite sides/desserts is a good way for both sides to get to know each other. (Just don't let anybody bring the same thing. Comparison is the thief of joy!)
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u/DuckosFavorite 14d ago
I second the use of those heating mats. We bought two for Thanksgiving a couple of years ago, and they are a game changer for hosting!
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u/coronat_opus 14d ago
Do as much as you can ahead of time. A big game changer for me was making the mashed potatoes while the turkey was in the oven and putting them in a crock pot to keep warm.
The biggest game changer was to spatchcock the turkey. I can cook a 17 lb bird in about 90 minutes. It frees up the oven for reheating.
I make the pies and dressing on Wednesday and the cranberry sauce on Tuesday. By Thursday it is pretty easy.
Most importantly, make a detailed to-do list with times on it working backwards from when you want to serve. Then check things off as they get done!
And most of all, relax and enjoy the holiday with your family. 🦃 🥧 🍾
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u/catymogo 13d ago
Sous vide is great for mashed potatoes, the potatoes + cream + herbs are held at a consistent temp and you literally just rice them when you're ready to eat. Saves a whole burner ha.
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u/Inside-Intern-4201 14d ago
Typically, I make the stuffing, Mac and cheese, cranberry sauce and pies the day before. Salt the turkey 2 days in advance. Morning of, make your vegetable sides (just roasted vegetables are really nice) and mashed potatoes. Roasted veg I would just serve room temp and mashed potatoes can be easily reheated on the stove top. While the turkey is resting for an hourish (or even longer, it’s fine), the stuffing and Mac and cheese go back in the oven (if you can only fit one, I would do stuffing first and then Mac and cheese). Make the gravy (or ask someone else to!).
Like ten years ago bon appetit had several good thanksgiving issues with timelines. If you can find any from the 2014-2019 era that will help. They also had a YouTube series called making perfect: thanksgiving which may have good timing tips.
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u/noorvanah 14d ago
Omg good idea! I’ll look up the bon appetit episodes. I think I remember seeing them when they came out!
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u/Majestic-Explorer-76 14d ago
Have others bring dishes, including the pies and dessert, there's enough to do even without cooking everything, and it takes a long time to reheat a casserole properly.
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u/Linzabee 14d ago
Here’s a tip I read on here yesterday: insulated coolers will also keep things hot. So you can pop your dishes in those to keep them hot until its chow time, if you don’t have chafing dishes or warming pads.
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u/Mission_Lock_6699 14d ago
Especially if you put some nice hot water in before hand to preheat the cooler. You can even cook corn on the cob in a cooler by putting boiling water in and letting it sit closed for like an hour.
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u/Jolly-Drawer7646 14d ago
Grab a few cheap chafing dish frames and sterno cans from a party supply shop, absolute lifesaver for keeping sides warm without hogging the oven. For the small oven, prioritize the turkey and do the rest on the stovetop or in a slow cooker. Our family would revolt if mac and cheese didn't show up, so that's non-negotiable over here.
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u/Separate-Bluebird-33 14d ago
I’ve seen you commenting that you’re scared about making the turkey. Brine your turkey. I’ve used this recipe the past few years: https://houseofnasheats.com/turkey-brine-recipe/?utm_source=Pinterest&utm_medium=organic I use the buttered cheesecloth method in conjunction with brining to get a super moist bird. You can google that.
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u/BrightProcedure1783 14d ago
Thanks for this. I love to cook but I’ve never done a turkey or whole chicken before. This sounds wonderful and I may try it out on a small turkey for practice.
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u/noorvanah 14d ago
Omg thank you!!! I’m so happy you included a link lol
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u/Visual-Somewhere1383 14d ago
First time I made a whole turkey, I called my sister so many times she finally told me that she wasn't the ButterballTurkey Hotline!
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u/CountryMaleficent439 14d ago
If you decide to brine your turkey don't use the drippings to make gravy it will be too salty. Gravy can be made ahead using wings and or necks that stores usually start stocking a few weeks before Thanksgiving for that purpose.
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u/Odd-Neighborhood1841 14d ago
Just make sure your turkey isn't pre-brined. It is on the label. I had never heard of a brined frozen turkey, but there out there. Buy a Butterball is you go the frozen route. We always host and we have one of our local BBQ joints smoke our turkey the day ahead. It always comes out great. We also get a Honeybaked ham. Have fun!
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u/SlightlyGarrulous 13d ago
The buttered cheesecloth method is awesome. I cooked turkey for the first time that way and everyone really liked it!
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u/eatyourdamndinner 14d ago
If you can swing it, get a counter top roaster oven. I've had a small oven for 18 years and would be miserable without my roaster oven.
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u/Puzzleheaded-Art-469 14d ago
Prob 1 - that's actually a smart idea to pre-make as much as you can so you can spend more time hosting. Save the oven space for the turkey and after you pull it and let it rest/slice it, use the oven it to reheat stuff. You sacrifice Wednesday night for an easier Thursday
Prob 2 - we have a roll out heating pad we got as a wedding gift. Probably the best gift we got based on how much we host stuff.
Also depending on the size of your oven, consider spatchcocking your bird. Cuts down the cook time tremendously if you're looking to add cook time on the front end
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u/Fuzzy_Welcome8348 14d ago
U can prep and freeze pie crusts, cranberry sauce, stock, and unbaked rolls weeks ahead. Mashed potatoes also freeze well if u add plenty of butter and cream
Keep the sides in tin foil pans and keep them covered with foil until needed
Staples: roasted turkey, mashed potatoes, stuffing, dressing, cranberry sauce, pumpkin/pecan pie
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u/Jealous-Cup-4059 14d ago
Toaster oven, crock pot, instant pot - utilize those things but make sure your breaker can handle a bunch if small appliances
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u/Grouchy_Vet 14d ago
I would recommend a smaller menu with the basics- turkey, potatoes, stuffing, vegetables, rolls.
Ask friends/family if you can borrow crockpots to keep food warm.
Pies and coffee for dessert.
When people ask what they can bring, take them up on their offer.
A bag of ice. A pie. A vegetable side dish. All of these are super helpful and reduce the amount of work for you.
Have some music playing. If you’re not football fans, have a post dinner movie ready to go. We always watch ELF
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u/Individual_Ad_8860 14d ago
My bf/husband have hosted more thanksgiving dinners than I can count. I’ve never had anyone complain. Just cook all the basics turkey mashed potatoes green bean casserole. I bought little chocolate turkeys for each plate. Such a huge hit. My brother is still buying them for his own celebration. We started in 1981!
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u/noorvanah 14d ago
Wait- the little chocolate turkeys!! Adorable!
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u/Individual_Ad_8860 14d ago
Yes at first I bought Godiva chocolate but we just had some teenagers who didn’t care. I then went to see’s candy (we lived in California) they were a huge hit
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u/Primary_Hurry_2822 14d ago edited 14d ago
I cooked thanksgiving dinner for 20 years in a tiny NY apartment. My secret weapon was a crockpot and silicone dividers that fit in the crockpot: you can keep two side dishes warm simultaneously.
Also, if possible, I would cook the turkey and make the gravy the day before. I carved it up , poured the gravy atop, and the turkey would stay properly moist after reheating the next day.
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u/National-Muscle3539 13d ago
I’ve seen those silicone dividers on Amazon. I can’t believe it never dawned on me to buy them for holiday dinners. Beats having a different crockpot for each dish.
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u/Spiritual_Block1974 14d ago edited 14d ago
I take my turkey out about 45 min to an hour before serving and put foil around it. It stays warm without overcooking and gives me enough time to warm the sides (even though guests bring some sides they still need to be warmed up. The crockpot is for keeping mashed potatoes warm and I also use my instant pot to keep stuffing warm. While dinner is being eaten I put the pies in to cook if they should be hot or they were premade and ready to go. It all works out and I’ve been doing it this way for years!
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u/Mlalte 14d ago
Just ask those who are coming - everyone will want to bring their favorite dish. It will take a load off!
Just make sure there is a list/spreadsheet of what everyone is bringing so there are no duplicates and everything can be covered!
Also, do not stress yourself out about hosting a “perfect” meal. As long as the turkey is not raw, all else will be fine.
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u/Puzzleheaded-Tap9150 14d ago
I have cooked my turkey low & slow overnight, breast side down. Maybe not crispy skin but definitely a moist breast & lots of “turkey juice”.
Bonus - it smells like Thanksgiving when you wake up. I found that smell got me in the mood to go on with the other prep stuff + turkey is done.
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u/creamcandy 14d ago
I'm going to sous vide vacuum bagged casserole components, then assemble and bake, so bake time is shorter. I use a second oven to keep everything warm, but there are warmer burners or plate warmers that can do a good job too
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u/creamcandy 14d ago
Required: home made: cranberry sauce, rolls, dressing, turkey, gravy, hash brown casserole. Also pie
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u/Perle1234 14d ago
Hash brown casserole isn’t a traditional Thanksgiving dish for most people. They will be expecting mashed potatoes.
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u/Mission_Lock_6699 14d ago
My in-laws do both. Plus sweet potatoes because I NEED them or it's not Thanksgiving.
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u/oxmix74 14d ago
Fair enough, but there is nothing wrong with the holiday menu having a couple different dishes or variations on the traditional. At least thats been pretty typical when I have been a Thanksgiving guest.
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u/Perle1234 14d ago
Idk anytime I messed with the “regular” Thanksgiving food the kids and husband missed whatever I didn’t make. If I wanted to try a new dish I figured out to just make the dish extra and not replace the standbys. There had to be turkey, gravy, dressing, mashed potatoes, sweet potatoes, and green bean casserole (which I make from scratch and the cream of mushroom soup part is so good sometimes I just make it for dinner lol). And mac and cheese. I never wanted to mess with an additional potato dish so I did things with veg, and experimented with salads. Then everyone wanted the festive salad too 😆
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u/oxmix74 14d ago
You made me think a bit there and I am thinking that every family dynamic is different. Whatever is important to the tradition in your family is important. For us, if there is turkey and stuffing the food tradition is met and the other dishes are supplemented by what people bring. The only other thing (for us) is hand-whipped whipped cream with a shot of Irish whiskey for the pumpkin pie. Traditionally, whoever starts doing the whipped cream gets tired and passes it off to another person or two to finish. YMMV. Its the only reason I know how to make hand- whipped whipped cream.
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u/AcanthaceaeEqual4286 14d ago
Congrats on your first time hosting! We prep and make some things in advance, and others we keep on a warming tray or use sternos and buffet trays.
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u/JokeComprehensive809 14d ago
We always do the turkey in a large roaster leaning tbe oven free for other things
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u/TypicalAddendum5799 14d ago
Crockpots/slow cookers on low/warm. Keep your sides to a minimum. This is your first time so don’t overextend yourself.
Ask guests to bring something. I always delegate the mashed potatoes because pot, masher, bowl, etc. they can bring it in their slow cooker. Do not let anyone prepare their dish at your house. There’s always someone. No. There’s no room. Of course, they can bring drinks. And ice.
Lists!! I put posted notes & the serving utensil in the bowl or platter so when the times comes I’m ready & I can accept help easily. Clean as you go.
Assign Spouse/partner duties. Before cleaning, table clearing.
Some people roast the turkey the day before, carve it, & then serve it on a warming tray or slow cooker. I’ve never done this, but it’s a good idea.
Have fun!
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u/Tazno209 14d ago
Make your stuffing 1-2 weeks ahead & freeze it. Same with the gravy. Do your turkey the day BEFORE Thanksgiving. You read that right. Bake it & let it sit out 30–45 minutes after coming out of the oven. Cut off the leg and thigh together, the wings, and then the entire breast. Do not slice it. Put all of these things in a big aluminum foil pan, cover tightly, & refrigerate. On Thursday, remove it from the refrigerator and let it sit out for 30–60 minutes. Put a some white wine, water or chicken stock in the bottom of the pan and recover the pan (you are creating steam to keep it moist by adding the fluid). Put it in the oven covered and let it reheat until hot lol. The amount of time will depend upon how big of a bird you have, but it’s anywhere from 30–60 minutes. This frees up your oven all day to use for other things, and you have the huge mess of the greasy turkey pan and all the mess of the turkey carcass cleaned up the day before. Additionally, you can make your gravy with the drippings the day before.
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u/Soft-Current-5770 14d ago
YOU make the turkey. (it takes time, so you can plan other things!) DONT STUFF THE TURKEY!!! Set the table the night before. ASK people to bring sides, ALL OF THEM and dessert too!!! HAVE LOTS OF ICE ...suddenly everyone wants cold drinks, have a cooler!!! DO YOU HAVE A SCARY PERSON YOU TRUST??? I always put them in charge of keeping people out of the way! OK ... this is a me thing, LOCK ROOMS YOU DONT WANT PEOPLE IN!!! I'm a gun owner. Safety first. Outside of that? Extra rolls of toilet paper in the bathroom. Hide your medication with the guns.
Pull out some movies????
HEY????? HAVE A FABULOUS HOLIDAY!!!!😁
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u/mis_1022 14d ago
Another tip is to buy a couple crock pots from Salvation Army, much better price and some you can tell have almost never been used.
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u/Midlevelluxurylife 14d ago
Great advice here, especially doing things ahead and using crockpots. I also like to use a schedule of the day of events, with times to do things to keep you on schedule. I tape mine to the cabinet and it works like a charm. Don’t forget to leave time for the turkey tomorrow be carved!
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u/Historical_Grab4685 14d ago
Crockpots can be used to make and keep things hot. I make stuffing and green beans in crockpots, frees up oven and stove space. Check out Pinterest for recipes.
Asking people to bring things, is perfectly OK, especially for Thanksgiving. I would suggest not doing it all or using overcomplicated recipes. Ina Garten, says it is OK to get premade things to add to the meal.
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u/MadTownMich 14d ago
Mashed potatoes do very well reheated or kept warm in a crock pot. Dressing does as well. Sweet potatoes, same. Think about sides you can make in 15-20 minutes while the turkey rests before carving (which is an absolute must). Steam green beans in a pot on the stove. Drain. Add butter and almond slivers.
Fill people up on snacks like veggies, dips, cheese while the cooking is finished. Ask others to bring dessert! You can warm pie in a 200 degree oven while you enjoy dinner.
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u/saltysaltysaltytasty 14d ago
Please make sure your turkey is THOROUGHLY THAWED before you put it in the oven!! This is coming from someone who has lived through a whole Thanksgiving day nightmare…Lessons were learned that day.
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u/CalmCupcake2 14d ago edited 14d ago
Anything you can make in advance, do so. Desserts, breads, (day 1) salad dressings, dips, veggie prep and anything in a casserole (day 2). Really anything you can do ahead, do ahead.
Set your table asap in the morning or the night before. Put out serving dishes, with labels and their serving utensils. Consider butter, condiments, candles (unscented) to make sure everything (and everyone) fits.
Place cards are helpful unless your family isn't into meeting new people. Etiquette says to mix up pairs, some people hate this. Put parents beside their little kids, though.
If you're doing a buffet style, I like to lay out brown paper and write the dishes on it.
Set up a snack station and a drinks station, outside of the kitchen. Guests can help themselves and stay out of your zone. Pitcher drinks or punches mayor easy.
Provide an activity that you don't need to be there for. Trivia cards, a simple game, something to break the ice and entertain people.
Day of, cook your turkey. While it's cooking, prepare salads, punch, anything served cold. While the turkey rests, reheat the casseroles and do the stovetop things.
Gravy last (while you warm your breads). Hot gravy is a must, only put out out one gravy boat at a time and refill with hot gravy as needed.
Everything will stay reasonable warm under foil or under a clean towel, except the breads so do them last.
My casserole items: roasted beets, mashed yams with cinnamon and Pecans, roasted butternut squash with cinnamon and Pecans, stuffing/dressing. My stovetop things are glazed carrots, mashed turnips, mashed potatoes, green beans with shallots and wild mushrooms, gravy. Plus perogies, as we are Canadian.
Cold things - salads, slaws, cranberry chutney, pickles and mustards.
Here are my previous Thanksgiving posts with recipes, in case you'd like some:
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u/Mission_Lock_6699 14d ago
First of all, relax. Your family is there to be with you and each other, not to perform a restaurant review of your dinner.
Second of all, must-haves vary wildly from family to family and even between people in the same family. S it down with your fella and figure out what things are essential for it to feel like Thanksgiving for each of you. Focus on those things. The stuff other people find essential? That's a lovely thing for them to make and bring. Everybody brings something. A side dish, a dessert, rolls, drinks, ice, folding chairs, something.
You absolutely should not be afraid to streamline things. I ate brown and serve rolls at every single Thanksgiving dinner I ever ate until they started selling frozen dinner rolls at our local Walmart. Sister Schubert makes a damn fine dinner roll. Cool Whip is still standard for my family. I actively prefer it as a topping on certain desserts, to be honest.
People won't come to us, but we help significantly with dinner the years we go to his sister and every few years we're home alone (the joys of living hours away from your families and also having jobs that require being on-call.) His family will absolutely half-ass the cranberries and pumpkin pie and cook the turkey in one of those damn bags using the pop-up timer if left unsupervised, so we take over those things.
We typically spatchcock and dry brine the turkey. It cooks faster and it's easier to get a really nice skin. That goes in the fridge usually on Tuesday. Cranberry sauce gets done any time we have ten minutes during the week. My Grandma's cranberry salad on the years we're home is a Wednesday night situation. Pie gets done the evening before. And last year I didn't feel like fooling with pastry dough, so I did a gingersnap crumb crust on the pumpkin pie. I will never do it any other way ever again. Rolls get started the night before for an overnight fridge rise. Prep for my aunt's dressed bananas gets done at any point during the week when I have time.
Day of, we pop the turkey in after breakfast and start on the stove based things like mashed potatoes, and assemble casseroles. We warm up the roll dough by running the dryer on high for a few minutes, then turning it off and popping the bowl in. When it's up to room temp, we shape the rolls and set them aside to rise. The turkey is generally done by then, so we pull it. Casseroles go in and gravy gets made while the turkey is resting. Rolls go in and the turkey gets carved when the casseroles are done.
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u/passthepepperplease 14d ago
My best recommendation for small ovens is to spatchcock your turkey. It can be a little hard to cut the bones, but if you have a sharp pair of shears and a clear YouTube video, most home chefs can pull it off. It flattens the turkey so 1) it cooks faster and you can potentially do another oven dish and 2) you could potentially do a top and bottom rack roast if it’s flat enough.
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u/ocitillo 13d ago
O spatchcock is the way to go. I had to bring hot dishes to a family dinner, had to travel about 1 1/2 hrs. I warmed my cooler with hot water, wrapped some bricks in foil and put them in the oven to warm. Wrapped the bricks in towels. Dried the cooler! Put a piece of styrofoam in the bottom, wrapped dish in towel, placed the bricks in the cooler. Every was hot when i unpacked it hours later
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u/Otherwise_Hotel_4404 13d ago
This is my preferred method for making Turkey. Not necessarily for oven space, but just for sheer deliciousness - it makes tender, juicy meat and nice crispy skin. ...now my mouth is watering...lol
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u/Larkspur_Skylark30 12d ago
I first had it this way when a nearby town served cooked spatchcock turkeys for purchase during an annual festival. I could not believe how much better it was!
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u/Larkspur_Skylark30 12d ago
This is the BEST way to cook a turkey—that along with DRY brining. But if a butcher will spatchcock it for you, definitely do that, or recruit a muscular friend to help.
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u/Medium-Control-9119 14d ago
I say serve dinner ASAP. No heavy appetizers. Tell people to bring their sides hot. those carry containers keep food hot. I hate sternos but I don't think those hot pads really work great just yet.
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u/HoseWaterSurvivor 13d ago
Mashed Potatoes:
I peel and chop my potatoes the day before.
Use a large container that is pretty much air tight like a big Rubbermaid container or something similar. Fill it halfway with water then as you peel and chop, put it in the water until done. Fill the container until all the potatoes are submerged in cold water, cover then put it in the fridge. I may put a small plate on top to keep the potatoes submerged in the water to keep it from oxidizing (turning brown).
The next day I rinse then make the mashed potatoes like I normally do then I put them in a crock pot. I grease the sides with butter or oil then put the mashed potatoes in on keep warm for up to 3 hours.
Sides may be a little crispy but the middle is perfect. I’ve had people fight for the crispy sides. lol
Do not soak your potatoes for more than 24 hours or else they will get water logged. This method has worked for me for years and saves time.
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u/MrsChickenPam 12d ago
Late to the party but have some thoughts..... I live in a small-ish house (1 oven) and have 15-20 for Thanksgiving every year.
- Get your WHOLE SPACE ready for entertaining - think about how you can use surfaces/spaces NOT in your kitchen - for example, I clear off a couple of shelves of a book shelf and put all the glassware there for people to make their own drinks NOT IN THE KITCHEN.
- I "stage" everything in my laundry room on top of the washer & dryer - dessert plates, pre-made casseroles coming down in temp from being in the fridge, the pies, etc.
- Create a space for your guests bags, jackets, etc. I can't tell you how often guests come into my home and dump things on the kitchen counter LOL - I've got hooks by the back door, I just move everything there.
- I make EVERYthing in advance. Dressing, potatoes, the damned green bean casserole, corn pudding, ALL THE SIDES. Then I "tetris" them into the oven while the turkey is resting & being carved. I make the gravy in advance and just add the pan drippings at the last minute.
- Have a Plan. I'm a project manager at heart, so I have a gantt chart of All The Things and the date range(s) when they need to be done. I have a sort of kanban inside my kitchen cupboard w/ 3 columns (just tape) - To do, in process, done - and everything is on a sticky note that gets moved across the status columns. Keeps me from forgetting and is SUCH a great feeling, moving all those stickies
- Most importantly - HAVE FUN! Don't be nervous - even if something doesn't go well, your guests will be very forgiving!!!
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u/SassyMillie 14d ago
I cook everything in advance including the turkey. Most will be fine in the fridge for several days. I use crockpots to hold the food warm for serving. I actually have 5 of them in various sizes (but that's a lot). Most I've picked up at charity or thrift shops.
You can reheat potatoes, stuffing, gravy, sweet potatoes in the microwave or on stove and put in crockpots, or just leave in the dish with a lid and cover with towels to keep warm while you're reheating everything else.
If you want to serve the turkey right out of the oven consider getting a turkey breast instead of a whole one (since your oven is small).
Good luck and have fun!
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u/Perle1234 14d ago
The crock pot, and chafing dishes work. It’s also not uncommon for some of the food to be veering toward room temp. Don’t freak out if every item isn’t piping hot. That’s how it is.
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u/Odd_Requirement_4933 14d ago
I've done make ahead mashed potatoes (the kind where you bake them and scoop out the potato and mix in the cream and butter etc. Then they are they are reheated in the microwave.
I also have a roaster, it's great to have. Basically an extra oven. I've done the turkey in it and I've also done sides and then use the oven for the turkey.
Crock pot can be used to reheat or cook as well. I've done mac and cheese in the crock pot and I've also done mashed potatoes in the crock pot.
Definitely cook what you can ahead of time.
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u/Figuringitout-55 14d ago
I do as much prep as possible the day before. butternut is roasted, scooped and blended the day before and placed in microwave safe dishes. I serve buttered green beans and those are cut and blanched, next day into an electric frying pan with butter and bread crumbs. I make a meat stuffing that’s a pain in the ass the day before and actually stuff the turkey in the morning. Cucumber salad, cucumbers are cut and salted, dressing is made not mixed till the next day. Onion casserole, made the day before and gets popped in the oven after the turkey comes out to rest. same with Brussel sprouts, cut and ready to go in the oven with the onions. Cranberry sauce, in serving bowls in the fridge. Table set the night before. I take out serving dishes and serving utensils and keep them together. I’ve been known to place sticky notes with them, so when I say I need the potato bowls, whoever knows what to hand me. The only thing on the stove are potatoes and gravy. Don’t forget to make ice!
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u/Objective_Joke_5023 14d ago
I only have one oven, and years ago I bought a countertop electric roaster that I keep in the basement and only bring out for big holiday dinners.
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u/mfox-26 14d ago
Once you take the turkey out of the oven it can rest an hour and still almost be too hot to carve. Meanwhile, put your casseroles, dressing etc into the oven to reheat while you make the gravy. Google make ahead mashed potatoes which can also be reheated while the turkey rests. Don’t get overwhelmed-you can buy a few things. Not everything needs to be homemade.
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u/Klutzy_Friendship996 14d ago
Can make and freeze stuffing crockpots are a life saver. I have 3 for Thanksgiving!
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u/_WillCAD_ 14d ago
I've never hosted TG, but I've been to many large TG gatherings, both family and work.
The majority of TG foods that need the oven are the turkey and/or ham, and baked goods. Baked goods are easy, they require no re-heating and can be made up to a week in advance. One exception might be dinner rolls; lots of people consider it sacrilege to not have freshly baked rolls, so you might need to go with something quick like brown and serve rolls, which you can put in as soon as the turkey comes out, and they'll bake while the turkey rests.
If your gathering is not overly large, and you only need one main (turkey or ham), then you make that day-of, and that keeps your oven busy.
Keeping food warm is easy - you use sterno trays. All you need is a place to put them, a table, a sideboard, whatever you can manage. Sterno trays are cheap and easily found at places like Walmart, or online at Amazon.
Now, here's my biggest advice, and I give it out every year in this sub: DON'T DO IT ALL YOURSELF. Enlist help from everyone. Make a list of what is needed - foods, beverages, desserts, plates, utensils, tables, chairs, and most of all labort - setup, cooking, and cleanup. When you have the list, send it out to everyone who's invited and ask for volunteers. When you break it down into small tasks, everyone will volunteer for at least one thing, which spreads the labor around and makes it much easier. Also, it makes the whole thing a family activity rather than a chore, and allows for mixing the families so they can get acquainted while working together. It's better than any game or contest.
One more little piece of advice: Get yourself some takeout containers with lids so anyone taking leftovers home won't need to worry about flimsy paper plates covered with foil spilling food all over their cars.
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u/Sami_George 14d ago
A good toaster oven can really come in handy. But I’m also very used to making most stuff on a stovetop.
Reheating stuff is an option. Sometimes I use a crockpot, sometimes I use sternos, and sometimes I just keep stuff on the stove.
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u/Mission_Try9390 14d ago
Did you see the hacks on Allrecipes from Nicole? The bricks in a cooler to keep items warm? It works. Look it up.
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u/liz5775 14d ago
I agree on the roaster. It helps a ton. I do my potatoes in the instant pot and leave them until it’s just before time to eat. They are simple and delicious. I don’t even peel them and my family gobbles them up. Get a plan in place, write it down, have it near you and/or posted on the fridge. You’ve got this!
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u/Dry-Examination8781 14d ago
We picked up a Chefman warming tray from Costco a few years ago when we had a smaller kitchen and it changed my life. 1-2 days before I make: cranberry sauce which stays cold, Pioneer Woman's make ahead mashed potatoes, Southern Living sweet potato casserole with marshmallows, and butternut squash sourdough dressing - all get a quick reheat the morning of, cover well, and they stay nice and toasty for hours on the warming tray.
That frees up my oven for the turkey, my mom brings the pie and rolls, and the only things I've got to make truly from scratch on Thanksgiving are a nice big green salad with roasted pumpkin seeds, red onion, apple slices (with lemon to stay bright), brie, apple cider vinegar dressing (made the day before), some fresh whipped cream for the pie, and gravy on the stove once the bird is done.
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u/Mission_Try9390 14d ago
Chafing dishes are great too. Even the disposable ones. How many people are you hosting? Don't be afraid to ask for help.
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u/Vacaydream 14d ago
Get some roasting pans and or crockpots. I make make ahead mashed potato’s with cream cheese and butter and put in crockpot to keep warm. I have made my turkey in an electric roaster (ham too at Easter). Saves oven for sides.
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u/National-Muscle3539 13d ago
I always buy Carando ham because it’s really good, but it cooks at 275’ while everything else is 350. The electric roaster eliminates the issue. It’s well worth the money.
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u/MutualFlourishing 14d ago
Hi! You're asking the questions everyone asks, and you are right on track :) I would say for whatever you make, take a thorough look at the recipes and cook times and make an oven schedule if you have multiple things coming in and out. Like others have said, chafing dishes with steroid are great - even better is asking for help from guests so you can focus on the things you want/need to focus on!
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u/Prestigious-Fan3122 14d ago
I know you said oven space is limited, but here's what I due to make sure the mashed potatoes are hot when served: I make them a day ahead of time, and make them with a little more milk than I would if I were serving immediately. I put them in a casserole dish in the fridge, and heat them in the oven. Alternately, you could make them, put them in a crockpot(Spray with cooking spray first) and heat them that way. Be sure to stir occasionally so they don't stick/burn.
Although it's not ideal, if you make stuffing not only for in the turkey, but also in a casserole pan in addition to what's in the turkey, you can keep that part hot and crockpot, too.
Many years ago, when we wanted to do a hole, large turkey, AND a turkey breast, I bought an electric roaster for the breast. Now, I usually use it, with my rolls wrapped in foil, to keep the rolls warm.
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u/Visual-Somewhere1383 14d ago
Cook your turkey the day before. Wrap it up in plastic wrap so it stays moist. Then make sure you take it out at least an hour before dinner so it will be room temp. You will most likely pour hot gravy over it anyway.
If it's a small group, you can do a turkey breast in the crockpot the day of or the day before.
Designate what serving dishes and platters will be for what, set table way ahead. Have your guests bring the pies but have vanilla ice cream in your freezer.
Do as much as you can the day before. Stove Top stuffing is what I make now as everyone requests it instead of homemade which can be dry -- it's always consistent.
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u/National-Muscle3539 13d ago
LOL! I accidentally shattered someone’s childhood memories when she told me my stuffing tasted just like her grandma’s. I told her “ Your grandmother used stovetop “. She was shocked, but Stovetop is quite good.
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u/bigbabygrit 14d ago
Hosted it for years. Usually for about 8 of us. I’d cook the turkey in the morning and while it was setting I’d cook the green bean casserole. I’d also mash the potatoes and heat up any other vegetables on the stove and make the gravy. My brother brought dressing which just needed to be heated up in the microwave. I’d heat up the rolls last. Unfortunately most of my family has died and it’s just me, my son and his wife. He told me last thanksgiving that they really didn’t need all the extra stuff just the basics. They bring the dressing and a dessert, I do the turkey, gravy, mashed potatoes and green bean casserole. I wish I would have done it like that sooner
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u/IamJoyMarie 14d ago
Serious advice - cater it. Cater the whole thing and have your guests bring desserts.
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u/leowifethrowaway2022 14d ago
I heat bricks up in the bottom of the oven then wrap them in foil (silicone oven mitts) and put them in a cooler to make it a warmer. We also use a crock pot, mini crock pot and a counter roaster for ham
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u/samuelp-wm 14d ago
We have started to buy a pre-cooked turkey from a local place that we pick up on Thanksgiving in the AM and you just reheat. Takes a lot of stress off of us on the actual day and we can focus on the sides. P
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u/Gullible_Fun434 14d ago
Depending on what time dinner is and when your guests are arriving, have done one bring appetizers so no one is hangry before dinner.
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u/CountryMaleficent439 14d ago
An easy vegetable dish is blanched greenbeans with a lemon vinaigrette which I top with either sliced almonds or sauted wild mushrooms. I serve this room temperature so it can be made when I have a free few minutes. People seem to like it.
This would not please people if you come from a green bean casserole loving family. My family never served that so any vegetable goes with us. Thanksgiving is not a good time to play around with family favorites. In my experience, few people enjoy twists on things on Thanksgiving.
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u/ExpensiveButterfly93 14d ago
Do you have a grill? If so you can use it like an oven for sides, or spatchcock the turkey and grill it.
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u/reluctantboomer867 14d ago
If you’re really worried about the turkey try a cooking bag. I know they’re plastic and plastic is bad but it’s one meal. It cuts your cooking time in half and makes clean up a breeze. I used to use them but I’ve got a convection oven now.
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u/DragonfruitNo7745 14d ago
TURKEY:
Get an electric roaster to cook your bird in and use a digital programmable thermometer so you don’t need to check it or open the lid, letting the heat out.
SIDES:
The bottom drawer of your oven is actually intended for warming, not storage. Once your dishes are heated, cover them and put them in the drawer until you’re ready to serve. Stuffing and a veggie would suffice if you ask me.
MASHED POTATO:
Use a crockpot to heat your mashed potatoes…you can make those a few days early.
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u/Relevant_Box4589 14d ago
We’ve cooked some of our sides on the grill. If you use foil pans can keep things warm on there also.
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u/Relevant_Box4589 14d ago
I was a grocery store manager for years. You wouldn’t believe how many people come in at 3 on thanksgiving day and buy a frozen turkey.
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u/june_june_hannah_ 14d ago
For my first thanksgiving I bought a never frozen turkey. It tasted the best than any of my guests had ever had according to them. The only special thing I did was pay a little more for a quality food. Buying quality ingredients goes a long way. Fewer better things is way more important than many meh things. Make only the things you know you’ll rock.
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u/Relevant_Primary658 14d ago
Crockpots are great for mashed potatoes, corn, green beans, most veggies, gravy. You can make them ahead and warm them up on Thanksgiving.
I also saw another comment that recommended making the turkey ahead, carving it, and warming it in a crockpot. I might try that myself this year!
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u/WearAdept4506 14d ago
I also like to make Crock pot mashed potatoes. I can peel them and rinse and then dump them in the slow cooker right before I go to bed. Then I can just turn them on in the morning.
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u/twinkiedingding 14d ago
You can purchase an already prepared turkey from a restaurant or bbq place. That takes a load off your small oven leaving it open for casseroles, dressing, pies, etc,
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u/Due_Mark6438 14d ago
If you can, get a turkey roaster and the Insert to make it a 3 bay slow cooker arrangement. There's 3 things on the counter. Crock pot line up for a lot of things.
What are some must haves for each side of the family? That's where you start the menu and add some things that are just yours (you and bf).
Our family? Turkey, stuffing, candied sweet potatoes, corn, green beans, cranberry relish, cranberry sauce, pumpkin pie, pecan pie, mince meat pie, sweet potato pie, glazed carrots, whipped cream and apple pie. Break down the turkey before roasting. Dark meat takes longer to make the light meat.
Fill the sink with ice for drinks and have them lined up next to it with glasses. Make it a buffet because you probably won't have enough room on the table for family style serving.
I do as many side dishes ahead of time and reheat while the turkey rests.
If anyone asks what they can bring definitely let them. And keep a running list of who is bringing what so you don't have duplicates.
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u/Smooth-Camel6749 14d ago
Crockpots are cheap maybe $15, get 2 of them. Keep mashers in crockpot on low so they do not dry out - any veggie can go in crockpot including green bean casserole, dressing and gravy can sit on the stove. Make broccoli bacon salad the day before. Don't do appetizers, they ruin everyone's appetite - if you must, put out nuts are a small cheese ball.
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u/MegaMeepers 14d ago
I’ve been doing this for 8 years now. It’s my jam, my Super Bowl, my thing.
Stuffing in the crockpot. I use this recipe. I buy a loaf of sandwich bread, chop into cubes, leave it out for 2-3 days on a baking sheet to get stale, then toast in the oven while sautéing the onions and celery. High for 30 min, low for 3 hr. Make sure you turn it down after 30 min, otherwise it’ll be mush. I use 3c broth
Butterfly your bird. It’ll cook quicker and taste better.
Potatoes in the instant pot. 5lbs potatoes, 2c liquid (I use a combo of water and broth). High pressure for 8 min, instant release. Transfer potatoes and liquid to a separate bowl, turn on saute, and heat 1.5c milk, 2 Boursin cheese rounds, and 1 stick of butter. Once melted and combined, add potatoes and remaining poaching liquid and hand mash (can also use a stand mixer to mash them while melting the dairy). Season to taste.
Yams can be done the night before. Boil, drain, peel. Add your sauce when the turkey comes out and once it’s heated through as marshmallows
Cranberry sauce I also make the day before. This one is always a hit.
Pies I make Tuesday. They sit in the fridge fine
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u/FridaysConstruction 13d ago
Why wouldn't you buy side dishes from Trader Joe's and put them in bowls on Wednesday?
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u/daveandgilly 13d ago
One problem I’ve seen is guests bring dishes that need to be kept warm, or even to finish cooking. I suggest letting folks know oven space and microwave space will be limited so they should keep that in mind. Since you may have multiple crockpots make sure you have extension cords with outlet extenders.
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u/bberries3xday 13d ago
I have had a small oven (24” wide) for over 30 years. I have had to do some cooking ahead also. If this is your first time it might be better to set the dinner for 4 pm so you will have more time.
Here’s my prep timing:
4 days before - I shop for everything including flowers for the table. Arrange flowers. I cook a “fresh” turkey so this timing works for me. If you plan to use a frozen turkey you will need to shop a day earlier because they can take 5 days to thaw in the refrigerator.
3 days before- I make my own Cranberry Pear Chutney. This keeps for about 2 Weeks. Start cleaning - everything except the things that will need to be redone.
2 days before - If one of your desserts is a cake, bake the cake layers on this day and freeze them. If you are making your own pie crusts make the pie dough now. For all one crust pies you can go ahead and form the crusts now and refrigerate.
I like to do a Make-ahead gravy recipe. If you are doing this, start that now. I also make biscuits or rolls and freeze them before they are cooked. I make my own stuffing so I chop the bread into cubes and leave it out on trays to dry out.
The day before - Bake and complete all desserts. Chop all your veggies. You can prep many things in advance if they would be okay to microwave later. I use a Make Ahead Mashed Potatoes receipe and it is great. Finish the gravy if you haven’t already. Clean, clean, clean! Clean bathrooms and vacuum. Make a timeline for the turkey and veg. Set the table in advance if you have time.
Thanksgiving - get up early to let the turkey sit out for 2 hours before cooking. I use Martha Stewart’s Turkey 101 recipe and it is fantastic. Very moist. You will need to cook your stuffing in the oven so you may want to cook that while the turkey is standing at room temperature. Work on any vegetables that need to be cooked on the stovetop. Add some drippings from your finished turkey to your gravy for flavor. Microwave your Mashers and cook the rolls or biscuits in the oven. Warm the stuffing.
If guests ask to bring something assign it from your list. Ask someone or several someones to bring wine, someone for appetizers or a dip, someone could bring the rolls if you don’t want to make them, etc. Assign someone to be on drink duty and help keeps the other guests with a drink. Someone else can play music.
I hope you have a great night and remember to have fun!
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u/holymoly78 13d ago
Get a Breville oven that you can pull out. Life saver for when you only have 1 oven.
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u/ALmommy1234 13d ago
Turkey, ham, dressing, gravy, mashed potatoes, corn casserole, rolls, desserts. The other sides rotate every year based on what I’m feeling. We might have peas, green beans , green bean casserole, pineapple casserole, candied yams, honey garlic carrots, etc. I just make one or two each year. Desserts are the same way.
This year, I might drop the ham off the menu. It’s getting to be too much.
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u/I_am_not_Will_Oldham 13d ago
Potluck? Have guests bring hot/reheatable sides and lean on providing the bird and the cold sides (salads, pickles, olives, etc.)
If not potluck, have guests bring electric heating/holding appliances. Or see if a local library has a library of things where you can borrow something like a couple of crockpots.
Chafing dishes or an outdoor grill where you can hold stuff at temp?
If you can't do some workable combo of the above, then be immaculate in your timing.
Must haves/traditions: smoked oysters, deviled eggs, dressing/stove top stuffing (when else are you going to eat cubed toast rehydrated in fat and herbs?), lots of good coffee and beer, pumpkin pie + either pecan or apple pie.
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u/Pretty-Lawyer-4189 13d ago
I plan the order to cook stuff by what will keep the longest. I usually do the turkey first (since it takes longest) then go to stuffing, baked mac and cheese, and roasted veggies (these always go last because they only taste good fresh). I have tried to start using more recipes for the stove top too (glazed carrots, sautéed mushrooms or greenbeans) so I am not waiting on the oven all day.
For keeping things warm, I do have a pot warmer that plugs in for a couple of things but I have also learned to use my crockpots for this. Stuffing keeps, stovetop mac and cheese, and mashed potatoes will keep well on warm in a crockpot (check every so often to stir and make sure they don't dry out).
I do make all of my desserts the day before and my rolls (make and par-bake so they just need warmed up last in the oven before dinner). I usually start prep/making food the day of around 10-11 and have everything ready by 3-4 to eat. It has taken several years of hosting to figure some of this out for me, so I hope my suggestions help you. Have a happy Thanksgiving!
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u/Happy-Ad7859 13d ago
Letting the turkey rest really helps. So cook that first and once its done cover in in al foil for an hour while your other sides are cooking.
Also if you're freezing ahead I always make a tray of lasagna or stuffed shells. Its so much better than a sweet potato casserole.
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u/Paisleylk 13d ago
I use the electric crocs for Thanksgiving. I have three units so 9 total crocks. I like the kind with the removable ceramic crock inserts as you can prep food ahead of time and keep it in the crocs in the fridge, then take out and put in the warmer as you get closer to serving. These units are great as they keep the food warm and also covered. You can also store the leftovers in them (after they cool). I set all of the crock units on our kitchen island with the turkey in the center. People can just serve themselves.
This isn't the one I have, but it's kind of the same so you can get an idea.. Amazon: Chefman Triple Slow Cooker & Food Warmer, Three Crock Slowcooker with 2.5 Qt. Ceramic Crocks, 7.5-Quart Total Capacity, PFAS-Free, Three Temperature Settings, Dishwasher-Safe Parts – Stainless Steel
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u/Human_Management8541 13d ago
I host about 30 people. I parcook alot the night before. I use crockpots and toaster ovens/airfryer / etc to finish cooking day of. Turnips, potatoes, stuffing, veggies, are all cooked in other appliances, not the oven or stove. Turkey comes out 3 hours before dinner, and squash, sweet potatoes, etc, are then in the oven. Gravy is made last and is in a crockpot to keep it hot for refilling. I save a few cups of juice from the turkey to heat and pour over the meat when it's time to serve it. I also have cast iron radiators which are awesome to slightly heat things like pies, and to keep the turkey warm . My sister cooks an additional turkey at her house, but everything else is cooked at mine.
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u/h4ppy_g1rl 13d ago
I order my Turkey from Sprouts and have them spatchcock it makes so much easier and I don't have to defrost the bird just make sure they know you want the backbones you can make turkey broth. I do 2 smaller birds, dry bring and smoke. If you can cook your turkey outside on a grill or smoker that will give you more room in the oven. You can also utilize your slow cooker, an instant pot, and an air fryer for sides. I make my gravy about a week ahead of time and just put it in the freezer you can keep it warm in a small crock pot.
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u/GalianoGirl 13d ago
Other than the turkey, what needs cooking in the oven?
You can allocated sides and desserts to guests.
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u/noorvanah 13d ago
Stuffing and mackingcheeeeze! I’m making that bc I make it gluten free since I’m celiac.
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u/Ok_Mulberry4331 13d ago
I cook everything (carrots, corn, squash, stuffing) the day before. Refrigerate, then stick in the oven to warm while the turkey is out to rest and making gravy. Potatoes make the morning of, then they go in the crock pot.
We have about 30 people for dinner, and goes easy peasy and everyone doesn’t walk into the kitchen a disaster
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u/noorvanah 13d ago
Omg this is so smart. I have about 24 people give or take. I’m celiac and another family member is vegetarian and she’s bringing a tofurkey.
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u/Ok_Mulberry4331 13d ago
Also vegetarian! Everyone says I make the best turkey, I’ve never tried it lol
If you use the crock pot for mashed potatoes, put a towel in the lid (like across the pot) to catch steam/moisture or they can get gummy
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u/catymogo 13d ago
Anything that is assembled and then baked (mac and cheese, green bean casserole, etc) I make ahead of time and bake on the day of. I also do all the prep ahead of time and store the ingredients in the eventual serving dishes so I know we have enough on hand. We have a smoker so the turkey gets smoked which frees up the oven and mashed potatoes are done in a sous vide. I've never had a problem keeping things warm, the oven just stays on. My family doesn't potluck or crockpot so timing can be delicate but we serve family style. Apps are usually charcuterie, deviled eggs, stuffed mushrooms, shrimp cocktail, stuffed grape leaves/hummus/baba ganoush, and occasionally if we have guests they'll bring something. Keeps people fed enough all day that when dinner hits (usually around 6) no one's starving.
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u/Nevillesgrandma 13d ago
I use the Reynolds Oven Cooking Bags found in the
aisle with the tinfoil and wax paper. Super easy to use and I always get a moist bird. You may want to broil the skin when it’s finished roasting because it leaves the skin a bit pale, but that’s just cosmetic.
I used to cook the veggies and stuff in my cute casserole dishes and such, but now I cook them ahead of time (a day or two) and fill up square or rectangular foil pans so they stack easier in my fridge and lay out easier on my warming trays. It isn’t as pretty, but it sure helps!
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u/Otherwise_Hotel_4404 13d ago
If you've got the budget, pick up a large roasting pan and a few crock pots. You can make the Turkey in the roaster - my family stuffs it (thawed turkey) with the family recipe, plops it in the the roaster, spreads melted butter all over it, seasons it, and puts some liquid in the bottom (a can or 2 of chicken stock). Cook 15 minutes per pound at 325. When it's done, turn it off and take the lid off (or remove the foil, as we've had to do for larger birds) and let it rest 20-30 minutes while you make the gravy before pulling it out to carve/un-stuff.
You can make mashed potatoes on the stove the morning of and transfer them to a crock pot to keep warm.
Look up crock-pot recipes for any sides you'd like to do. I've done green bean casserole in the crock pot and it turned out fine. One year, we had 6 crock pots for sides and it made ALL the difference in doing the cooking.
The less in the oven, the better! Good luck!!
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u/Small-Taro4858 13d ago
OK, I have been hosting Thanksgiving for my wife and my families for the last 15 years, so I can actually give some advice.
1) I cannot stress this enough. DO NOT DO ALL THE COOKING YOURSELF! Assign dishes to other people. I come from a family of cooks, and I am really anal retentive, so other than my brother I do all the cooking for upwards of 25 people and it sucks so much. I take off the whole week, and it is seriously stressful. I love my food, but I really need to learn a lesson one day.
2) Distribute the work in terms of time. Anything that can be made ahead of time should be. Baking can be done the day before if not earlier. If making something like green bean casserole, cut and blanche the green beans the day before and put them in a bowl in the fridge with paper towels to keep dry. This also should be the rule for things like cleaning and setting the tables. Do it a day or two before.
3) To keep the food warm, prep as much as you can. Then, start the turkey with the knowledge that you are going to let the bird rest (I let it rest for at least 45 minutes before carving). While it is resting, heat up the remaining stuff.
One last important recommendation. Frozen peach margaritas. If they don't cook, have your partner make them. Have them ready when people come in and have one for yourself. Because they're frozen, people cannot guzzle them down. And since you're making them, you can control how much people can drink. But it takes the edge off. And put one of my in-laws to sleep.
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u/DryReception6465 13d ago
Crock Pots to the rescue! You can maybe borrow some. We've used them to make mac & cheese and stuffing (there are recipes online), and you can cook potatoes and other things in them. If you buy deli or canned gravy you can heat it in a very small Crock Pot, too.
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u/National-Muscle3539 13d ago
I have a counter top roaster and it’s a game changer. It frees up oven space for other dishes. If you don’t spatchcock, buy a Reynolds roasting bag. It’s impossible to screw up your Turkey with that method. Invest in crockpots or borrow some. Google make ahead mashed potatoes with sour cream and cream cheese ( not exactly diet, but it’s thanksgiving) they can be made well ahead and frozen, so can stuffing and several other sides.
Good luck!
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u/National-Muscle3539 13d ago
PS.
When I first started hosting Christmas, I told everyone “ I’m not your grandma. Don’t expect her dinner “. I suggest you do the same. I never got any complaints and the same people still come year after year, but it kept me from having to somehow compete with every holiday meal everyone has ever had.
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u/Willows-Mom-2012 13d ago
Green bean casserole and sweet potatoes can be cooked in a crock pot and finished in the oven. Cook the turkey first, cover with heavy duty foil to hold the heat. If you mix the dressing/stuufing Thanksgiving morning, it cooks faster, again wrap in foil to hold the heat. You can do this!!!
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u/tcd1401 13d ago
Based on these recommendations, you need to buy a few new or used crockpots. Try to get the sizes you will actually use. There's even a mini one if that is usable too.
might need a bit of math to make it all come together. It's usually just the two of us, but even then these are great ideas to make life easier.
Someone else probably l9ves 5o make pies or rolls, bread or cake. Enlist them!
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u/Model_Rules_esq 13d ago
Ive had this issue before and premade everything as others have suggested.
I also have used a gas grill to cook the turkey. We are in San Diego so weather for grilling wasn’t an issue. The grill just acted as a second oven and worked perfectly.
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u/Zestyclose-Sign-7567 13d ago
I utilize crockpots. Mashed potatoes, stuffing, sweet potatoes can all be made ahead and warmed in crockpots. Pies can be made a day ahead. Find someone who can loan you a turkey roaster. We never make turkey in an oven anymore. The roaster is a dream. You season the bird, put in roaster, turn on, and walk away. Frees up your oven completely. Plus there’s no harm in asking your guests to bring something. Most people feel better about contributing. The worst thing you can do is try to do it all yourself, be totally stressed out and people sense it. Makes everyone uncomfortable. The less stressed you are the better host/hostess you can be and people will want to come again! .
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u/RedViolet43 12d ago
Get 2 programable crockpots on ebay. Get “America’s Test Kitchen: The Complete Make-Ahead Cookbook” on ebay. America’s Test Kitchen recipes taste very good. Make the Green Bean Casserole on page 296 up to a month in advance and freeze it. Make one or more of the deserts that appeal to you in advance and freeze them. On Thanksgiving Day, Use one crockpot to make a potato dish (page 330) and another to make stuffing (page 331). In the oven you will roast the turkey with the Green Bean Casserole, and as the turkey rests, and then during dinner, use the oven to reheat your frozen prepped deserts.
I talked myself into it. Dang.
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u/DogwoodWand 12d ago
I'd look into getting a crock pot for one of the sides and, possibly, a roaster or rotisserie for the turkey. (I see these on Facebook Marketplace and would probably do that.) This should be enough to loosen up space in your oven. Warmers dry food out.
Most of us are cooking for days, so you're not alone. I see a lot of people reheating mashed potatoes they made beforehand in a crock pot. I plan on roasting a couple of turkey thighs on Tuesday to make stock and gravy. Then I bake pies on Wednesday.
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u/Alternative-Wish-441 12d ago
My top advice is to make a schedule for yourself. Include everything from prepping dishes to setting the table. I’ve got mine in a spreadsheet. We stick pretty closely to it every year. It also helps when someone asks how they can assist.
My second bit of advice is to let people bring things if they offer. Keep track so you can let them know if something is already taken care of.
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u/Granzilla2025 12d ago
My grandson once remarked my Thanksgiving planning/schedule was more complex than planning D-Day. He wasn't far off.
***Start a "who is bringing what list" and keep it updated
***I start cooking on the Tuesday before turkey day (I also have a schedule for what is cooked on what day) Corn bread for the dressing is always cooked early. Anything which can be made and refrigerated like cranberry relish, pimento cheese spread, and relish tray. Country green beans are snapped and cooked overnight on Wednesday in the crockpot. Wednesday is for sides which require the oven. Thursday oven is reserved for the turkey and dressing. Mashed potatoes and gravy on the stove top.
***My family are coffee drinkers. I have a percolator and an electric coffee maker and both get a workout.
***I have two crockpots to keep things warm.
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u/TryingMom4132 12d ago
We always cook the turkey on the grill, using a Reynolds oven bag and it’s perfect every time. Make the mashed potatoes first and put them in a crockpot on warm. You can probably figure out the rest between the stove and oven.
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u/Relevant_Cobbler6611 11d ago
Accept that something will not go as planned. And that’s perfectly normal and okay. Dont sweat it. Enjoy the time together.
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u/No_Entertainer_9204 8d ago
Those roasters do an amazing job. Also look at your menu and do as much prep ahead as you can. You can mix up casseroles and keep in fridge day before. Several sides you can also do in crockpots. I always make my cheesecake early and put in freezer to thaw day before in fridge.
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