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Holiday dinner make-ahead timeline

A big holiday meal is much easier when the work is spread over the week. Here's a simple timeline for a turkey dinner, with food safety steps from USDA guidance built in.

  1. Thaw 5 days before

    • Move a frozen turkey to the refrigerator (allow about 24 hours per 4 to 5 pounds)
    • Confirm the guest list and any allergies
    • Check you have a food thermometer, roasting pan and enough chairs

  2. Shop 3 days before

    • Shop for everything except the most delicate produce
    • Make cranberry sauce
    • Clear space in the refrigerator

  3. Prep 2 days before

    • Make pie dough or bake pies that keep well
    • Chop onions, celery and carrots and refrigerate
    • Make mashed potatoes ahead if you like, and refrigerate

  4. Prep 1 day before

    • Bake remaining desserts
    • Assemble casseroles to bake tomorrow
    • Set the table and lay out serving dishes with labels
    • Prepare stuffing ingredients separately; don't stuff the turkey yet

  5. Cook Morning of

    • Take the turkey out of the fridge just before it goes in the oven
    • Mix and stuff, if stuffing, right before roasting
    • Roast at 325°F; check 165°F with a thermometer
    • Rest the turkey about 20 minutes while sides finish

  6. Store After the meal

    • Refrigerate leftovers within 2 hours
    • Carve meat off the bone and use shallow containers
    • Eat within 3 to 4 days, or freeze

General information based on USDA guidance. Thawing time depends on your refrigerator and the turkey's size. Always use a food thermometer.

The four numbers to remember

24 hours

Per 4 to 5 pounds, to thaw in the fridge.

165°F

Safe internal temperature for turkey and stuffing.

2 hours

Most time perishable food should sit out.

3 to 4 days

To eat refrigerated leftovers.

Read turkey basics and make-ahead dishes, or size your turkey with the holiday dinner calculator.