Making the Thanksgiving List and Checking It Twice (1 Week Away)

by in Holidays, November 17th, 2011

woman grocery shopping
After some serious editing and input from the diners, you’ve finally narrowed down the big menu and you’re ready to spring into action. Yes, it’s still too early to start roasting the turkey, but one week out is the perfect opportunity to stock up on the non-perishables you can safely shop for ahead of time — and forget about until Thanksgiving morning. The less last-minute scrambles to the supermarket the day of, the better.

• Cross-check: Now that you’ve been dreaming up recipes all week, it’s time to take inventory of your pantry and write up a master shopping list. Plan out what you can buy ahead (potatoes, onions, garlic, salt), what you can’t (fresh fruits and vegetables) and exactly when you’re planning on making each dish (and who’s going to make them).

• Semi-homemade: If you’re anxious to get to the grocery store, now is the time to pick up the extras that you won’t be making from scratch. Snatch up the frozen pie crusts and canned cranberry sauce before the stores sell out.

• Replenish your staples: If you’re going for homemade pies this year, make sure you’re all stocked up on sugar, flour and butter. You can also pick up fresh or pre-cubed bread for your stuffing.

• Red or white — or both: Now that you know what you’re making and how many guests you’ll be having, you can buy the wine ahead of time and cross it off your list. Consider rewarding yourself with a glass for all of your do-ahead savvy planning. Here are 10 Ways to Be the Wine Hero of Thanksgiving.


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Comments (6)

  1. pam says:

    Do I need to brine a turkey that is not fresh like a Butterball turkey. Also in the Alton Brown directions he cooks for 30 min at 500 degrees and then 350 degrees for 21/2 hours for a 16 punt bird. I have a 23 pound bird so how long does it cook/

  2. Dara says:

    You don't have to brine it but it definatly makes it taste better. If I recall, the cooking time is 15-20 minutes per pound of bird.

  3. TripleAMom says:

    I would love to know what wine they were drinking at the table on Thanksgiving Live.

  4. suzan wilson says:

    something very important to do is always bring your bird to room temperature BEFORE cooking it.!

  5. Karen says:

    What do I do with a turkey breast? Our family doesn't like the dark meat so I bought 2 seven pound breasts. I've never cooked a turkey or anything other than a boneless/skinless chicken breast before so this is a little intimidating

  6. chris carter says:

    thanks for this great blog

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