How to Perfectly Time Thanksgiving Cooking

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Thanksgiving is in the air, and along with visions of golden turkeys and green bean casseroles, something else might be dancing through your head: stress about how you’ll pull off the biggest meal of the year.

Fear not! We have everything you need to make Thanksgiving prep a breeze. Since all your ingredients will be delivered straight to your door, your biggest focus will be on scheduling your kitchen time so that everything is ready to be beautifully presented and enjoyed all at once.

Here are a few sample menus and advice on how to time them perfectly:

Classic Table: Herb-Roasted Turkey with Gravy and Cranberry Sauce, Turkey Sausage Stuffing, Mashed Potatoes, Green Bean Mushroom Casserole

Cranberry sauce can be made up to one day (or several hours) in advance – just bring it to room temperature before serving.

Mashed potatoes can be made up to one day (or several hours) in advance, and gently reheated over low heat on the stovetop or in the oven just before serving.

The green bean casserole can be prepped and assembled several hours in advance. Bake for 10 minutes just before serving.

Plan to get the turkey in the oven about 4 hours before the meal begins (depending on turkey size), so it has time to cook and rest. You’ll make the gravy just before serving, using rendered turkey fat from the roasted bird.

Toast the bread for the stuffing at the same time you put the turkey in, then set it aside. Prep the rest of the stuffing about an hour before serving, and finish the mixture in the oven while the turkey rests and you make the gravy.

All About the Sides: Herb-Roasted Turkey with Gravy and Cranberry Sauce, Butter-Pecan Sweet Potatoes, Brussels Sprouts with Bacon and Apple, Creamed Corn, Green Beans with Smashed Garlic

Cranberry sauce can be made up to one day (or several hours) in advance – just bring it to room temperature before serving.

Creamed corn can be made up to one day (or several hours) in advance, and gently reheated over low heat on the stovetop or in the oven just before serving.

Plan to get the turkey in the oven about 4 hours before the meal begins (depending on turkey size), so it has time to cook and rest. You’ll make the gravy just before serving, using rendered turkey fat from the roasted bird.

The sweet potatoes should be prepped and cooked during the last hour the turkey is in the oven, and can be served hot or room temperature.

The Brussels sprouts should be cooked about half an hour before the turkey comes out of the oven, and can be served hot or at room temperature.

The green beans will lose their vibrant color and crunch if you cook them too early, so wait until the turkey is resting to cook these, just before making the gravy.

Thanksgiving for Two: Herb-Roasted Cornish Game Hens, Honey-Glazed Carrots, Fall Salad with Butternut Squash and Dried Cherries

Cranberry sauce can be made up to one day (or several hours) in advance – just bring it to room temperature before serving.

The butternut squash and pecans for the salad can be roasted ahead of time and set aside.

Plan to get the hens in the oven about 1 hour before the meal begins. You’ll make the gravy just before serving, using rendered fat from the roasted birds.

Assemble the salad (with the pre-roasted squash and nuts) while the hens roast.

Glaze the carrots while the hens are resting; serve these hot.

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