Re pie advice--meant PP, not OP.

If pies intimidate you, buy them. That's one easy step out of the way. Same thing for whipped cream--it comes in a can, or just use ice cream instead. OP's right--if you want to make your own, now's not the time to learn crust. Buy pre-made refrigerated crust and just do the fillings. And do them a day ahead. They'll keep.

If you have trouble staying organized, definitely plan out a schedule in advance. It'll help a ton, so you don't get lost and flustered that day. I've gotta say--if it's your first time, eating at 4 or 5 really would be a lot easier. I'd think DH could suck it up and watch football anyway (it's on all day), or even (gulp) help you out. (BTW, DH here.)

The good Whole Foods gravy is in a fridge case near the deli section, in tupperware containers. (Don't do canned or boxed.) I think it only comes in two flavors--Turkey Gravy, or (for the vegetarians) Mushroom Gravy. BTW I'm not a vegetarian, but the Mushroom Gravy is really good. I usually get both.

BTW, some things that really keep the guests happy--GOOD coffee for the coffee drinkers, half-and-half or real cream for the coffee even if you don't normally do that, and a pot of hot cider on the stove (or in a crockpot) that people can dip into. The cider's easy: dump in a gallon, add 2 or 3 cinnamon sticks, stick a bunch of whole cloves into a clementine or orange and let it float around in there, and just keep it warm all day. If any of your guests want something harder, you could keep a bottle of bourbon nearby so they can spike their own.

For wine choices, see the "inexpensive wines" thread. Don't do big wines like cabernet--they overwhelm the food. Good choices are pinot noir for the red, and riesling for the white. They're lighter body, food-friendly, and lower in alcohol (esp. the Riesling), so people can keep drinking through the meal and not get snockered.

11:06 Thanks for the insight into your menu as well, the pies, do you make all of them? I am actually getting kind of intimidated after reading the pie recipes now.

The great thing about making pies is that they are super easy! If you've never made pie crusts before, this is probably not the best time to learn. It's not difficult, but it takes some time and adds an unnecessary step. Just get the Pillsbury refrigerated crusts. All you have to do is unroll them in your pie pan. People will probobly assume you made them yourself. You can also make most pies ahead of time and freeze them. At the very least, you can make them the day before.

We usually end up having a lot of people at our house on Thanksgiving. I make several different pies because not everyone likes the traditional pumpkin or sweet potatoe pie. Most people LOVE pecan pie! I have a recipe somewhere for a chocolate pecan pie, but I haven't made it in a long time. If you want to add a kid friendly chocolate pie to the desert option, Oreo pie is always a favorite. And it couldn't be easier. If you get the Oreo pie crust, the recipe is on the inside of the label. It's basically chocolate pudding, cool whip, and Oreo. So easy and kids love it!

My best advise - Do everything you can ahead of time. I make all the deserts, the dressing, and all the sides at least a day or two early. Double check cooking times. If you only have one oven, you have to be smart about when you put things in. I cook the sides that need to go in the oven right after I take the turkey out. It needs to rest before being carved anyway. Anything you can do ahead of time will help. Simple things like setting the table, making the tea, setting out the serving dishes (I use post its to label the serving dishes so I don't get confused)..... make the big day so much easier. Have some simple appetizers out so that you don't feel rushed. And let people help! Your guests will enjoy being part of the preparation.

No reason to get stressed out about it. People like to make a big deal out of cooking for Thanksgiving, but it's really one of the simplest meals you can make.

Also, tell your DH that it will be too hard to get everything ready and eat early. I would plan to eat after the toddlers wake up from their afternoon naps.

I think a turkey bag is actually called a roasting bag. Most grocery stores have them in the section with aluminum roasting pans. You put the turkey in the bag, and then put the bagged turkey in the roasting pan. Follow the directions on the turkey bag package on the oven temp and estimated length of cooking, as it may vary from your recipe. You can still gussy up the turkey and/or stuff it before putting it in the bag--the bag just makes it cook faster. The bag eliminates the need for basting. If you want the turkey to have a pretty brown skin, I think the turkey bag package tells you to cut open the turkey bag to expose the turkey for the last 30 minutes of cooking (just read the package and see what it says).

Cranberries--you're looking for any that are squishy or otherwise gross. You'll know when you see them.

Could your friends bring wine?

Pumpkin pie is actually very easy. Use the Libby's recipe. Make sure you buy whatever type of milk in a can it calls for--can't remember if it's sweetened condensed or evaporated. The hardest part is the crust (really not that hard), and you can buy pre-made frozen crusts if you want. I would just make two pumpkin pies, buy a can of whipped cream, and not worry about the other desserts.

Take Wednesday off and plan / cook. Turkey can be made if you get up super early on Thursday, depending on size. Everything else can be made in advance.

This is a little type A, but given your timing and need-to-keep-focused issues, why don't you make a little list or timetable that shows what needs to be done/go into the oven/come out of the oven at what time, in what order, plus a side list of things anyone csn do at any time (slice the bread or cheese for apps, etc). Then when X strolls into the kitchen and asks to help, you can consult the list or tell them to and do the next thing that needs to get done. Plus, for me, just knowing that everything is written down would take a lot of pressure off on the day of that I'd forget something critical...

OP here. Thank you!!! You are ALL awesome!

15:56 - My husband can help me, but neither one of us has hosted Thanksgiving before. He refuses to look at recipes though, with sometimes surprising results...!

16:06 and 16:50: Will check out the websites, including the Pioneer Woman! And thanks for the drinks recommendatins, and the make ahead recipes. I'm thinking of doing the butternut squash apple cranberry bake actually!

18:39: Thanks, yes, I definitely want the fresh cranberries, don't like the canned stuff myself. And I will look at the deconstructed turkey.

22:53 Which gravy do you recommend from Whole Foods, I mean what is it called?

22:53 and 10:56: Yes, have to check on the roasting pan, and maybe buy one. Thanks for the equipment check, I need to really look what I have. I have a meat thermometer for example, but it was not expensive.
10:56 Oh, and forgive me for asking something so stupid, but I m glad you brought it up: How do I sort the cranberries (and why?) What am I looking for? I actually saw something to that effect mentioned in my cookbook (America's Test Kitchen) and did not understand it.

11:06 Thanks for the insight into your menu as well, the pies, do you make all of them? I am actually getting kind of intimidated after reading the pie recipes now.

12:10 Our friends cannot bring anything, they are driving from out of state... it would spoil, and they have toddler also. What is a turkey bag? I thought the turkey sits in the roasting pan? Sorry if this is a silly question?

Yes, the timing is my concern, people usually want to talk and help in the kitchen, and I really need to concentrate, unfortunately, or I forget and confuse everything. Wish it wasn't so. My little hopefully will nap in the afternoon. But DH wants to eat early, and then watch football...! Have to ask when our friend's son naps nowadays...

Anonymous wrote:I would suggest getting a Thanksgiving dinner from Whole Foods. You cook the turkey yourself. They provide a bunch of side dishes and a pie. What is does is take the pressure off to do everything on your own. The you can make your own sides and another dessert really well really well.

They give easy directions to cook the turkey.

If you really have no experience cooking, I think this is the way to go. WF, Giant, Wegs all offer a Turkey dinner. If it goes well, next year you try more things on your own and buy less. I am experienced cook and have hosted T-giving for 5 years now. I still have trouble getting everything organized and on the table.

Agreed about turkey cooking bag -- it makes the best turkey! And make SURE the turkey is completely defrosted -- even when you buy it "fresh" sometimes it's not.

Also salt (in brine) is a preservative.

13:18 here: I brined the turkey in the refrigerator, so it is cold. Have done this overnight for 15 years. Never had any problem. Cooking kills bacteria. That whole "the turkey will poison you" is so 1970s.

13:18 - You should bring the turkey to room temperature before roasting, which takes about an hour, but it really should not be left out all night. Holy food poisoning risk!

OP - I always make too many dishes and too much of each, so I recommend not making too much. We are usually cooking for 10-14 people, mostly adults and teens.

what we've done the last few years:
apps - brought by the in-laws
turkey
dressing (crock pot)
either green bean casserole or roasted brussels sprouts
butternut squash (instead of sweet potatoes)
corn spoon bread
green salad
cranberry chutney
gravy - Whole Foods

pies - brought by cousins

The vegetables can all be cooked a day or two ahead and reheated. Except the brussels sprouts, but they can be par-cooked. The dressing cooks in the crock pot and gets started early in the day. Could even do the sauteing, etc, the day before. The cranberry chutney keeps for two weeks, so that can be made on a weekend earlier in the month.

That's three hot vegetable dishes, plus salad and dressing. For just six adults, it might be more reasonable to do one hot vegetable, plus salad and dressing.

As for supplies:
instant thermometer
roasting pan
carving board
sharp carving knife
casserole dishes for the veggies; serving dishes if not the same

I find that lists help. For each thing you are serving, write down the time and temp for cooking; the time it needs to go in the oven; what baking dish; what serving dish and utensil. Be sure you aren't planning on using the same serving bowl and spoon for three different items. If things have different cooking temps, what are you going to do?

Easy and delcious recipe. Takes about 2 hours. I always get the DC/DHs to help me.
24 hours before. I get a fresh turkey, DH washes the turkey and removes the giblets, ect. Brine it in the bag, in a large pot with 1/2 of the brine mix (too salty for us otherwise. No need to cook the brine) Just follow the directions. I love stuffing, but not so much in the turkey. Inside the turkey I put an apple, and onion and a lemon cut into quarters. This steams the turkey from the inside. ( You don't eat these, discard) You can splash some bourbon in there if you like. I get 12-16 lb or so. I don't need a huge turkey and leftovers. Smaller are easier to cook. The turkey is done when you push a knife under the leg and juice is not pink.
If you have an oven with a set-timer, I put the turkey in the oven the night before and set the oven to start at 6AM, 375F, or what ever time to equal being finished about 1-2 hours before the meal.
I agree with PP about the gravy. The kids like the store gravy more, too.
Green beans: microwave bagged.
Stuffing is the most time consuming, because it has the most ingredients, but basically brown onions, celery, Cook bacon separately and add. Mix in your favorites: nuts, cranberries, apple pieces and so on. Toss everything together and put into a baking dish with a cover or cover with foil. Add water or stock and cook in oven according to the directions on the stuffing (30 mins). Store purchased stuffing is fine. Doing the stuffing separately is sanity saving for me, and there is more of it.
Salad: You can buy it, or chop your own.
Mashed potatoes: Cook the potatoes and drain the until they not wet. add butter, cream or milk, and/or sour cream. Depends on your calorie count.
Dessert: I buy a gourmet pie. Sometimes make whipped cream b/c the kids and helpers love to make it. Or ice cream.
This is basic but easy. As my DCs got older, they love to help, and now they are very good helpers and cooks.
For Thanksgiving, I do cut corners and buy things that I would otherwise make. Time management.
Assign chores to your guests who love to help. Arrange decorations, set table, toss salad. Pour wine. Taste things. Mash the potatoes. Play with the toddler.
Now looking forward to Thanksgiving. Enjoy your cooking!
PS Things are very fresh in the stores right before Thanksgving.

I would test run some of the recipes for the sides before Thanksgiving. That way you know if you like it and it'll build up your confidence that the meal will be good.

Get people to bring some of their favorite dishes.

Schedule for the oven is important if you want everything to be ready at the same time. Just a couple minutes of planning it out can really help.