Turkey day is coming and if you are hosting Thanksgiving dinner and have attended my Thanksgiving class (although many of these helpful timeline tips will help with most recipes)… here is a helpful timeline for you. I am also including a timeline on how early you can prep and make some of the dishes. After all…. the more you can do before the big day… the easier your day will be!

First and foremost… you need to order your turkey from El Toro Gourmet Meats if you haven’t done so! Remember they are the only source I can find that sells all natural turkeys that have not been injected with a sodium solution. You will need at least a day to thaw the turkey.


  • Thaw the turkey. Refrigerate after it is thawed.
  • Make brine rub
  • Make vinaigrette for roasted green beans and mushroom dish (or any salad dressing). Or this can be made as late as the day of.


  • In and a.m. brine your turkey and follow instructions in your recipe page. **Save the neck and giblets for making the turkey stock for the gravy.
  • Make reduced chicken broth for the stuffing. Store in a sealed container in the refrigerator. You can start it as early as today, Tuesday, Wednesday or as late as the day of.
  • Make the turkey stock and keep in a sealed container in the refrigerator. You can make this as early as today, Tuesday or as last as the night before the big day.
  • Pan fry the pancetta, Italian sausage, mushrooms, shallots and celery and store in a sealed container or ziplock bag. You can do today, Tuesday, Wednesday or as late as the day of.

Wednesday night-

  • Take turkey out of the bag to let the skin dry out a bit.
  • Cut and bake the cubed bread for the stuffing. Let cool and store in a sealed bag. You can do this today or the day of.


  • Follow instructions in my recipe to prepare the turkey for roasting. Roast the turkey.
  • Make and bake rolls. You can keep them intact on the jelly roll pan and cover them with foil when they are fully cool.
  • Finish and bake the stuffing.
  • Boil the potatoes and finish the mashed potatoes. Cover and keep warm.
  • Roast the green beans and mushrooms. Finish the dish. This dish can be served at room temperature.
  • Lastly, make the gravy with the prepared turkey stock (it’s important that you reheat the turkey stock and keep it warm in a pot on the stove) and the drippings from the roasted turkey.

Happy Thanksgiving friends!