How To Host At Home – Thanksgiving Dinner

Looking for help hosting this holiday season? You have volunteered, or were “volun-told”, to host Thanksgiving Dinner for your people this year. Here is your guide to “How to host at home – Thanksgiving Dinner”.

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I’ve hosted a couple Thanksgiving dinners and it can be a circus to get everything done on time and served hot to your guests. My biggest worry is always the oven since everything seems to need the oven at some point.

My mom has hosted many Thanksgiving dinners over the years and she is sharing her timeline for a successful Thanksgiving meal. THIS IS A GOLDMINE, Y’ALL!

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Part I: Recipe Reference

• MAIN DISHES
  • Turkey – Brined & BBQ’d Turkey with Pan Gravy instructions, BUT we like using the Kinder’s Butcher’s Brine Kit in place of brine in recipe.
  • Gravy – Brined & BBQ’d Turkey with Pan Gravy
  • Dressing – Herb Stuffing, BUT use 1/2 loaf white sandwich bread + 1 recipe cornbread in place of the 12 cups slightly dry bread cubes, and use 8 tablespoons butter with your onion & celery mix.
  • Cranberry Sauce
  • Mashed Potatoes – we don’t usually use a recipe, however this one is similar!
  • Sweet Potato Casserole
  • Green Bean Casserole
  • Asparagus – we don’t usually use a recipe, however this one is similar!
  • Rolls – use Bridgford Frozen Ready Dough & follow directions for “rolls” (we prefer this method over using the Bridgford Parkerhouse Rolls Dough)
• APPETIZERS
  • Chex Mix – original recipe from the back of the box, BUT mom always doubles the butter & spices!
  • Veggie tray w/ Hidden Valley Ranch Dip
  • Fruit – sliced & displayed on a nice tray
  • Olives – open a jar of your favorite & just add toothpicks
  • Jalapeño jam over cream cheese served with crackers
• DESSERT
  • Pies – pumpkin, boysenberry, chocolate pudding, pecan, apple, etc.
  • Whipped Cream – we don’t usually use a recipe, however this one is similar!

Part II: Special Equipment

• Traeger Smoker or BBQ Grill (mom used a propane grill + smoke can)
• Roasting Pan, size large with sturdy handles & roasting rack
• Turkey Lifting Forks, two pack
• Crock Pot / Slow Cooker
• Ice Chest + Ice
• Sturdy Food Grade Plastic Bag
• Apple Wood Chips
• Large Gravy Separator
• Meat Thermometer

Part III: Thanksgiving Dinner Timetable

Note this timeline starts with a frozen turkey, brines the turkey and cooks using a barbecue or smoker. If that is not your cup of tea, please adjust accordingly for your preferred turkey recipe. Even with a different recipe, you will still be able to follow this timeline to successfully host Thanksgiving dinner at home.

1 week prior to “Turkey Day”

Turkey: Defrost the bird if starting with a frozen turkey. Follow directions on package or go to USDA.GOV for Turkey Basics: Safe Thawing. HOWEVER, if you are brining your bird, it may need to be defrosted 1 day earlier than turkey day. Plan to start defrosting accordingly.

Grill: Check propane if using & fill an extra tank!

Smoker: Make sure you have the wood chips.

Special Equipment: Double check you have all the tools for a successful turkey day!

2 days prior to “Turkey Day”

Turkey:  Unwrap partially thawed bird and remove innards. Put neck into fridge, toss liver, etc.  Rewrap bird and put back into fridge to continue thaw.

Rolls:  Defrost frozen bread for rolls by putting desired number of loaves in fridge overnight.

Mashed Potatoes:  Remove potatoes from fridge, if stored there.

*Tip:  Start housework this day so you only have touch ups on this big day!

1 day prior to “Turkey Day”

–Morning–
Turkey: Remove bird from fridge. Place bird in food grade plastic bag, then in an ice chest partially filled with ice, add the brine to bird in plastic bag.
– Follow instructions on “Brined & Barbecued Turkey with Pan Gravy”, BUT use the Kinder’s Brine Mix.
– Brine for 24 hours.

–Day/Afternoon–
Pies: Bake in oven.
Dressing Cornbread: Bake in oven.
Dressing: Cook turkey neck in pot of lightly salted water. The neck meat and broth can both be used for the dressing. In a separate skillet sauté onion and celery. Put everything in fridge.
Rolls: Cut each loaf into 12, place in buttered baking dish to rise, then cover and into fridge.
Chex Mix: Follow recipe and bake in oven.
Cranberry Sauce: Follow recipe and put into fridge.

–Evening–
Set up tables/chairs.
Get those nice dinner plates down from the top shelf!

“Turkey Day” – Thanksgiving Dinner @ 3:30 PM

-8:00 AM-
Turkey: Take bird out of ice chest/brine & rinse really good!!
– Let sit for 1-hour before grilling/smoking. USDA says grilled/smoked bird takes 15-18 minutes per pound. (ex: 21 lb. bird takes 5.25 – 6.3 hrs)
– Rough cut celery, carrots w/ skin, onion w/ skin; place in bottom of roasting pan.
– 6 cups low sodium chicken broth in bottom of roasting pan.
– Place aromatics into turkey cavity (onion, carrots, herbs, orange peel) & tie legs.
– Follow directions for Kinder’s Brine.
– Place bird BREAST-SIDE DOWN on roasting rack.

-8:50 AM-
Turkey: Preheat smoker/grill to 400 degrees. If using grill, place smoke can on flavor bars.

-9:00 AM-
Turkey: Put roasting pan with bird into hot grill/smoker for (21 lb: 60 mins), (14 lb: 35 mins)

*Tip: Eat breakfast!

-10:00 AM-
Turkey: TURN BIRD OVER using turkey lifting forks and decrease heat to 325 degrees.
Appetizers: Prep & put in fridge until guests arrive.
Veggie Tray, Fruit, & Jalapeño Jam w/ Cream Cheese

*Tip: Decorate, set tables, put butter for rolls in butter dishes, etc.

-12:30 PM-
Dressing: Follow recipe (do not bake yet) and put into fridge.
Mashed Potatoes: Peel and place in cold water until cooking.

-2:00 PM-
Mashed Potatoes: Drain and add new water. Start cooking potatoes, then mash and add butter and milk to taste. Put into slow cooker on warm.
Sweet Potato Casserole: Follow recipe and bake in oven at 350 degrees for 1-hour.**
Dressing: Remove from fridge and bake in oven at 350 degrees for 1-hour.**

**Tip: Use a really good pan like a Le Creuset to help keep your casserole & dressing really warm after they are removed from the oven.

-2:15 PM-
Turkey: Check bird temp using a meat thermometer. Add more broth if needed.

-2:30 PM-
Whipped Cream: Whip together heavy whipping cream, granulated sugar & vanilla extract until thick. Taste and adjust as needed. Careful not to over whip or you’ll end up with butter! Place in fridge.
Green Bean Casserole: Prep green bean casserole by following the recipe.

-2:50 PM +/-
Turkey: If correct temperature has been reached, 21 lb bird off of grill/smoker, wrap in foil and allow to rest 30-45 minutes before slicing.

-3:00 PM-
Green Bean Casserole: Bake in oven at 350 degrees for 20 minutes.
Rolls: Bake in oven per package instructions.
Gravy: Make on stove top using turkey drippings and corn starch. Add chicken broth and salt as needed.
Asparagus: Make on stove top by sautéing in pan with salt, pepper & garlic.

-3:30 PM-
Dinner is served! Pray, slice & enjoy!!

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Conclusion

I hope you were able to take something away from this guide on “How to host at home – Thanksgiving Dinner”! Feel free to switch out the recipes for your own and make adjustments to the timetable as needed.  These guidelines are not written in stone and variations are welcome.

As my first guide in the “How to host at home” series, this truly is the beginning of something good and a very exciting day.  I aspire to be your go-to resource for hosting events, big and small.

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Comment Prompt – What are your favorite Thanksgiving Dinner recipes?