Food Storage Moms Shares a Thanksgiving Hosting Plan, From Shopping to Leftovers

Linda Loosli of Food Storage Moms has updated her Thanksgiving planning guide, which spreads hosting tasks across the weeks and days before the meal.

Key points

• Shop early: Loosli notes that grocery stores usually run a two-week Thanksgiving ad, and suggests making a menu and shopping list, then buying everything a week or two ahead, including a turkey to keep in the freezer.
• Freezer and thawing: Start emptying the freezer about a week out to make room for pies, rolls and stock, and begin thawing the turkey three days before, in a pan in the coldest part of the fridge.
• Make ahead: Pie dough, cranberry sauce, mashed potatoes, squash, soups, stocks and appetizers can all be prepared a day or two early.
• A day or two out: Clean the house, set the table, chop vegetables, dry bread cubes for stuffing, and chill the whisk in the freezer so cream whips faster.
• Cook times: Her chart, based on a 325°F oven, lists 3 to 3.75 hours for an unstuffed 12- to 14-pound turkey. She says the breast should reach 165°F and the thigh 175°F.

Quick take

Loosli's core advice is to plan ahead, including working out an oven and stovetop schedule the night before so dishes finish hot together. She also suggests trays of ingredients so helpers can each make a dish, and having containers ready to send leftovers home with guests.

Read the full story at Food Storage Moms.