The Special 30-Day (Make Ahead) Plan for Thanksgiving

Welcome, Thanksgiving Commander. You’ve just signed up for a mission: hosting 14 people for the single most demanding culinary holiday of the year. You are responsible for eleven (11!) separate dishes. The potential for chaos is high. The risk of basting-related injuries is moderate. The chance of you crying into a bag of flour at 3 AM is… well, let’s not go there.

But not you. Not this year. This year, you are a strategic genius. You have a secret weapon: your freezer.

This is Operation: Turkey Tamer. Our goal is to cook and freeze everything that can possibly be frozen, so that on the big day, you are less “frazzled short-order cook” and more “serene host who magically produces a feast.”

Here is your 4-week battle plan. Read it. Learn it. Live it.

Week 1: November 1-7 (Phase 0: Recon & Stockpile)

This week is all about planning. No spatulas will be harmed.

1. Finalize Your Arsenal (The Recipes): You’ve got your list. We’ll post the official “recipes” (your Armory) at the bottom of this post. Read them. Understand them.
2. Write the Master List: Get a clipboard. Feel important. Create two shopping lists:
   • List A (Non-Perishable): All your canned goods (green beans, pumpkin, soup, broth), flours, sugars, spices (check those expiration dates!), olive oil, cornmeal, pasta, brown sugar, dried herbs, and crucially, all your armor:
     • Heavy-duty aluminum foil
     • Plastic wrap
     • Freezer-safe Ziploc bags (gallon and quart)
     • Disposable foil casserole pans (Buy them! You don’t want to tie up your nice Pyrex in the freezer for three weeks.)
     • Parchment paper
     • A good permanent marker for labeling.
   • List B (The “Big Chill”): All the items for your freezer recipes: Butter, more butter, cream, cream cheese, block cheeses (cheddar, gruyere), turkey wings/necks (for gravy), cranberries, butternut squash, onions, garlic, sage, nutmeg, heavy cream, and… did I mention butter?
3. Execute Shopping Mission #1: Go to the store on a Tuesday night. Buy everything on List A.
4. Execute Shopping Mission #2: Go to a different store on Wednesday. Buy everything on List B.
5. Secure the Bird: This is critical. For 14 people, you need a 20-22 pound turkey. Order it from your butcher NOW, or buy a frozen one. If you buy a frozen one, it goes directly into your chest freezer. Do not pass Go. Do not collect $200. Put it in the freezer.

Week 2: November 8-14 (Phase 1: The Deep Freeze)

The cooking begins. Put on your “Eye of the Tiger” playlist.

1. Make the Cranberry Sauce: This is the easiest target. Make “The Best (and Easiest) Cranberry Sauce.” Let it cool completely. Transfer it to a freezer-safe container or a Ziploc bag. Label it. Freeze it. Boom. One dish down.
2. Make the Gravy: This is a pro move. Make the “Make-Ahead Miracle Gravy” using those turkey wings. This stuff is liquid gold. Let it cool completely. Pour it into 1-2 large freezer bags. Important: Freeze the bags flat on a baking sheet. Once solid, you can store them vertically like files in your “Thanksgiving” folder. So organized.
3. Make the Soup: This is another perfect freezer candidate. Make the “Silky Smooth Butternut Squash Soup.” Let it cool completely, then pour into large freezer bags. Freeze flat on a baking sheet alongside your gravy.
4. Make the Cornbread: Bake “The ‘Won’t-Crumble’ Cornbread.” You can make it in a 13×9 pan or as two 8x8s. Let it cool. Completely. Do not rush this. Wrap it tightly in plastic wrap, then wrap it in foil, then put it in a freezer bag. Yes, all three. We are not risking freezer burn on our watch.

Week 3: November 15-21 (Thanksgiving Prep Phase 2: Casserole Chaos)

This is your big weekend. Clear your schedule. This is where we win the war.

Your mantra: Assemble, DO NOT BAKE.

1. Assemble the Green Bean Casserole: Prepare the “Classic ‘Stop-Pretending-You-Don’t-Like-It’ Green Bean Casserole” in a foil pan. Get it all mixed. Do not add the fried onion topping. Cover the pan with a layer of plastic wrap, then a tight layer of foil. Label with the dish name and baking instructions (e.g., “Bake 375°F for 45 min, add onions, bake 10 more”). Freeze.
2. Assemble the Sweet Potato Casserole: Prepare the “Not-Too-Sweet Sweet Potato Casserole” filling. Spread it in a foil pan. Do not add the pecan topping (store the pre-mixed dry topping in a separate Ziploc bag in your pantry). Cover with plastic, then foil. Label. Freeze.
3. Assemble the Mac and Cheese: This is the big one. Prepare the “Ultimate Creamy ‘Don’t-Tell-My-Cardiologist’ Mac and Cheese.” Mix the slightly undercooked pasta with your glorious cheese sauce. Pour into a foil pan. Top with the extra shredded cheese. Cover with plastic, then foil. Label. Freeze.
4. Make the Mashed Potatoes: This is the only casserole we cook before freezing. Make the “Freeze-Proof Dreamy Mashed Potatoes.” The key is fat (cream cheese, butter, cream). Let them cool completely, then spread in a foil pan or scoop into freezer bags and freeze flat. Label. Freeze.

At the end of this week, you should have 8 of your 11 dishes sitting in your freezer. Pour yourself a glass of wine. You are a golden god.

Week 4: November 22-28 (Thanksgiving Prep – The Final Assault)

Saturday, Nov 22 (T-minus 6 days): THE THAW BEGINS. This is not a drill. Go to your freezer. Take out the 22-pound turkey. Place it on a baking sheet (to catch drips) and put it in the bottom of your refrigerator. It needs 5-6 full days to thaw safely.

Monday, Nov 24 (T-minus 3 days): Move all your frozen bricks (casseroles, gravy, soup, potatoes) from the freezer to the refrigerator. They need 48-72 hours to thaw.

Tuesday, Nov 25 (T-minus 2 days): Go grocery shopping for List C (The Freshies). This is your salad stuff (lettuce, veggies, dressing ingredients), your fruit platter items (grapes, apples, etc.), and any fresh herbs (sage, thyme, rosemary) for the turkey.

Wednesday, Nov 26 (Thanksgiving Eve):

• Your turkey should be fully thawed. Today, you can prep it. Rinse it, pat it dry, and (if you’re a briner) start your brine. If not, just season it generously, stuff it with aromatics (onion, lemon, garlic), put it in its roasting pan, and put it back in the fridge uncovered (this dries the skin and makes it crispy!).
• Make your salad dressing.
• Chop all your salad veggies and store them in an airtight container.
• Assemble your fruit platter, cover it tightly with plastic wrap, and refrigerate.
• Take your cornbread out of the freezer and let it thaw on the counter.
• Set your table. Yes, do it today.
• Write your “Day-Of Baking Schedule.” Get a piece of paper and write down what goes into the oven and when. This is your new sacred text.

Thursday, Nov 27 (THANKSGIVING – “D-Day”) The “Day-Of” Battle Plan (Assuming a 5:30 PM Dinner)

9:30 AM: Wake up. Coffee. Put on your game-face. Pull the turkey from the fridge. Let it sit on the counter for 1 hour to take the chill off.

10:30 AM: Preheat your oven to 325°F. Pat the turkey dry one last time. Brush with melted butter, season aggressively with salt and pepper.

11:00 AM: Turkey goes in the oven. A 22lb turkey will need ~5.5 to 6 hours (15-20 min per pound). Set a timer. This targets a 4:30-5:00 PM finish time.

2:00 PM: Baste the bird if you’re a baster. Enjoy the smell.

3:00 PM: Set up your stovetop station. Put the soup, gravy, and mashed potatoes (if in bags) into their respective pots, ready to be heated. Do not turn them on. Take all your thawed casseroles out of the fridge to sit on the counter.

4:00 PM: Start checking the turkey’s temperature. You’re looking for 165°F in the thickest part of the thigh.

4:30 PM (or when turkey hits 165°F): THE TURKEY IS DONE. This is the most important step. Transfer the turkey to a carving board. Cover it loosely with foil. It MUST rest for at least 30-60 minutes. It will stay piping hot.

4:30 PM (Immediately after turkey comes out): Crank the oven up to 375°F.

4:40 PM: Casserole Central.

• Remove plastic wrap/foil from all casseroles.
• Add the fried onion topping to the Green Bean Casserole.
• Add the pecan topping to the Sweet Potato Casserole.
• Place the Green Bean Casserole, Sweet Potato Casserole, and Mac and Cheese into the 375°F oven. They are fully thawed, so they just need to get hot and bubbly. This will take 45-50 minutes.

4:45 PM: Stovetop Action.

• Turn all stovetop items on low heat.
• Soup: Reheat gently, stirring occasionally. Add a splash of broth if it’s too thick.
• Gravy: Reheat, whisking as it warms (it will look separated at first, then come back together beautifully).
• Mashed Potatoes: Reheat, stirring. Add a generous splash of cream or milk and another knob of butter to bring them back to life.

5:10 PM:

• Cornbread: Wrap the (thawed) cornbread in foil. Put the foil-wrapped cornbread into the oven alongside the casseroles to warm for 15-20 minutes.
• Put the cranberry sauce (thawed) into a serving bowl.
• Put the fruit platter on the table.

5:25 PM:

• Toss the salad with the dressing in a large bowl.
• Call for the official carver.

5:30 PM: Serve.

• Everything is hot. The turkey is rested and juicy.
• Carve the turkey.
• Call in the troops. Pour a drink. Accept all the compliments. You didn’t just cook Thanksgiving dinner… you conquered it.

THE Thanksgiving ARMORY (Recipes for 14)

(Note: These are scaled for a large crowd. Adjust your 13×9 pans accordingly!)

1. The Un-F*ck-With-Able Turkey (The Method)

• 1 (20-22 lb) Turkey, fully thawed
• 1/2 cup (1 stick) Unsalted Butter, melted
• Herbs: Fresh sage, thyme, rosemary
• Aromatics: 1 onion (quartered), 1 lemon (quartered), 1 head of garlic (sliced in half)
• Salt & Pepper

Method: Preheat oven to 325°F. Remove turkey from fridge 1 hour before roasting. Pat it dry (so dry!) with paper towels. Stuff the cavity with your aromatics (or don’t, your call!). Brush the entire bird with melted butter. Season aggressively with salt and pepper. Place on a roasting rack in a large pan. Roast for 15-20 minutes per pound, or until a thermometer in the thickest part of the thigh (not touching bone) reads 165°F. Let it rest for 30-60 minutes before carving.

2. Make-Ahead Miracle Gravy

• 3-4 lbs Turkey Wings, Necks, or Backs
• 2 Onions, roughly chopped
• 2 Carrots, roughly chopped
• 2 Celery Stalks, roughly chopped
• 1/4 cup All-Purpose Flour
• 6-8 cups Chicken or Turkey Broth
• Herbs: Thyme sprigs, bay leaf
• Salt & Pepper

Method: Preheat oven to 400°F. Roast the turkey parts, onions, carrots, and celery on a baking sheet for 45-60 minutes, until deeply browned. Transfer everything to a large stockpot. Deglaze the roasting pan with 1 cup of broth, scraping up all the brown bits, and add that to the pot. Add the rest of the broth and herbs. Simmer for 2 hours. Strain everything, pressing on the solids. Discard solids. You now have a rich stock. To make the gravy: Melt 1/4 cup of butter in a saucepan. Whisk in 1/4 cup of flour and cook for 2 minutes. Slowly whisk in your hot stock. Simmer until thickened. Season with salt and pepper. Freeze-Prep: Cool completely. Freeze flat in gallon bags. Reheat: Thaw in fridge. Reheat in a saucepan over low heat, whisking until smooth and warm.

3. Silky Smooth Butternut Squash Soup

• 2 (2-3 lb) Butternut Squash
• 2 tbsp Olive Oil
• 1 Large Onion, chopped
• 2 cloves Garlic, minced
• 6-8 cups Chicken or Vegetable Broth
• 1 tsp Dried Sage (or 1 tbsp fresh, chopped)
• 1/2 cup Heavy Cream
• Pinch of Nutmeg
• Salt & Pepper

Method: Preheat oven to 400°F. Cut squash in half, scoop out seeds. Brush flesh with olive oil. Roast (cut side down) on a baking sheet for 45-60 minutes, until tender. In a large pot, sauté the onion in 1 tbsp of olive oil until soft (5-7 min). Add garlic and cook for 1 more minute. Scoop the roasted squash flesh into the pot. Add 6 cups of broth and the sage. Bring to a simmer and cook for 15 minutes. Using an immersion blender (or a regular blender in batches), blend the soup until perfectly smooth. Return to pot. Stir in the heavy cream, pinch of nutmeg, salt, and pepper. Add more broth if it’s too thick. Freeze-Prep: Cool completely. Freeze flat in gallon bags. Reheat: Thaw in fridge. Reheat in a saucepan over low-medium heat, stirring often. Add a splash of broth or cream to thin if needed.

4. Freeze-Proof Dreamy Mashed Potatoes

• 5 lbs Yukon Gold Potatoes, peeled and quartered
• 1 (8 oz) package Cream Cheese, softened
• 1/2 cup (1 stick) Butter
• 1 cup Heavy Cream or Half-and-Half, warmed
• Salt & White Pepper

Method: Boil potatoes until fork-tender. Drain and return to the hot pot to steam off excess water. Mash them thoroughly. Add the cream cheese, butter, and warm cream. Beat until smooth (a hand mixer works great). Season well with salt and white pepper (so you don’t have black flecks). Freeze-Prep: Cool completely. Spread in a 13×9 foil pan or freezer bags. Reheat: Thaw in fridge. Reheat in a large pot over low heat, stirring often. Add a generous splash of milk/cream and another knob of butter to restore creaminess.

5. Classic ‘Stop-Pretending-You-Don’t-Like-It’ Green Bean Casserole

• 2 (10.5 oz) cans Cream of Mushroom Soup
• 1 cup Milk
• 2 tsp Soy Sauce
• 1/2 tsp Black Pepper
• 4 (14.5 oz) cans Cut Green Beans, drained well
• 1 (6 oz) can French’s Fried Onions (divided)

Method: In a large bowl, mix the soup, milk, soy sauce, pepper, green beans, and half the fried onions. Freeze-Prep: Pour into a 13×9 foil pan. Cover with plastic wrap, then foil. Label. Do not add the other half of the onions. Reheat: Thaw in fridge. Remove plastic/foil. Top with remaining onions. Bake at 375°F for 45-50 minutes, until hot and bubbly.

6. Not-Too-Sweet Sweet Potato Casserole

• 5-6 lbs Sweet Potatoes
• 1/2 cup Butter, melted
• 1/2 cup Brown Sugar
• 2 Eggs, beaten
• 1 tsp Vanilla Extract
• 1 tsp Cinnamon
• Topping: 1 cup chopped pecans, 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup melted butter.

Method: Pierce sweet potatoes and bake at 400°F for 1 hour, or until soft. Let cool, then peel. Mash the flesh in a large bowl. Add the butter, sugar, eggs, vanilla, and cinnamon. Mix well. Freeze-Prep: Spread in a 13×9 foil pan. Cover with plastic, then foil. Label. (Mix the topping ingredients and store in a bag in your pantry). Reheat: Thaw in fridge. Remove plastic/foil. Sprinkle topping evenly. Bake at 375°F for 45-50 minutes, until heated through.

7. The Best (and Easiest) Cranberry Sauce

• 2 (12-oz) bags Fresh Cranberries
• 1 1/2 cups Sugar
• 1 cup Orange Juice
• Zest of 1 Orange

Method: Combine all ingredients in a saucepan. Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes, stirring, until most of the cranberries have burst and the sauce has thickened. Freeze-Prep: Cool completely. Store in a freezer-safe container. Reheat: Thaw in fridge. Serve chilled or at room temperature.

8. The ‘Won’t-Crumble’ Cornbread

• 2 cups All-Purpose Flour
• 2 cups Yellow Cornmeal
• 1 cup Sugar
• 2 tbsp Baking Powder
• 1 tsp Salt
• 2 cups Buttermilk
• 1 cup (2 sticks) Butter, melted
• 4 Eggs, beaten

Method: Preheat oven to 375°F. Grease a 13×9 pan. In a large bowl, whisk all dry ingredients. In a separate bowl, whisk all wet ingredients. Pour the wet into the dry and mix just until combined. Pour into the pan. Bake for 30-35 minutes, or until a toothpick comes out clean. Freeze-Prep: Cool completely. Wrap in plastic, then foil, then a freezer bag. Reheat: Thaw on counter overnight. Wrap in foil and place in a 375°F oven for 10-15 minutes until warm.

9. Ultimate Creamy ‘Don’t-Tell-My-Cardiologist’ Mac and Cheese

• 1.5 lbs Elbow Macaroni
• 3/4 cup (1.5 sticks) Butter
• 3/4 cup All-Purpose Flour
• 6 cups Whole Milk, warmed
• 1 lb Sharp Cheddar, shredded
• 1/2 lb Gruyère Cheese, shredded
• 1 tsp Salt, 1/2 tsp Pepper, 1/4 tsp Nutmeg

Method: Cook pasta 2 minutes less than package directions (it will cook more in the oven). Drain. Make the sauce: Melt butter in a large pot. Whisk in flour and cook for 2 minutes. Slowly whisk in the warm milk. Simmer, whisking, until thick (about 5-8 minutes). Turn off heat. Stir in most of the shredded cheese (reserving 2 cups for the top). Add salt, pepper, and nutmeg. Fold in the undercooked pasta. Freeze-Prep: Pour into a 13×9 foil pan. Top with the remaining 2 cups of cheese. Cover with plastic, then foil. Label. Reheat: Thaw in fridge. Remove plastic/foil. Bake at 375°F for 45-50 minutes, until hot and bubbly and golden on top.

10. Simple Vinaigrette Salad

• The Salad: 2 large heads of Romaine, 1 pint cherry tomatoes (halved), 1 English cucumber (sliced), 1 red onion (thinly sliced).
• The Dressing: 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 tbsp Dijon mustard, 1 clove garlic (minced), 1 tsp honey, salt & pepper.

Method: Whisk all dressing ingredients. Store in a jar. Prep: Chop all salad ingredients and store in a large Ziploc bag with a paper towel in it to absorb moisture. Do not toss with dressing until 1 minute before serving.

11. Easiest Fruit Platter

• The Fruit: Grapes (green and red), apple slices (toss in lemon juice to prevent browning), orange segments, pineapple chunks, and a bowl of pomegranate seeds for sprinkling. Prep: Arrange on a platter, cover tightly with plastic wrap. Refrigerate.

Helpful Links & Resources

Even a commander needs backup. Here are some essential resources for your mission.

• Butterball Turkey Thawing & Cooking Calculator
  • Why you need this: Stop guessing how long that 22-pounder needs. This calculator is your new best friend for timing the thaw and the roast perfectly.
• USDA: Food Safety Tips for the Holidays
  • Why you need this: The official word from the government on how to not give your 14 guests food poisoning. Essential reading on thawing, “danger zones,” and handling leftovers.
• HGTV: Thanksgiving Table Setting Ideas
  • Why you need this: Because after all this work, you deserve to serve your masterpiece on a table that looks just as good. Get some simple, beautiful inspiration here.
• Food Network: Top Thanksgiving Leftover Recipes
  • Why you need this: For Friday. Because the battle isn’t really over until all the leftovers are gone.

Read More (Because Let’s Be Honest, You’re Avoiding That Spreadsheet)

Your 30-day plan is perfect, but what about the rest of your culinary chaos? Once you’ve mastered “Make-Ahead,” here’s what to tackle next.

• For the Big Day: Is your turkey prep missing a… salon-level blowout? Get the secret to impossibly crispy skin with The Awesome Viral Hairdryer Kitchen Hack For Your Poultry. (Yes, really.)
• For the Grand Finale: Don’t let your dessert be an afterthought! Ditch the single, lonely pie and learn how to Wow Your Guests with 5 Epic Dessert Bar Ideas. More sugar = less family drama. It’s science.
• For the Inevitable Escape: After a month of planning and a house full of relatives, you’re going to need a vacation. Start planning your recovery with The How-To Guide: Weave Wellness Into Your Travels. (May we suggest somewhere far away from a kitchen?)

About the Author

Welcome to Culinary Passages! I’m the head commander on this flavor journey and my name is Ginger. My food philosophy is simple: cooking should be a fun, triumphant adventure, not a stressful chore. Here, we tackle ambitious meals with smart plans, good humor, and a whole lot of butter.

When I’m not planning a military-style assault on a holiday meal, you can find me eating great food or traveling with my family Follow along on instagram @culinarypassages for more!