Let’s spend less time in the kitchen with Make-Ahead Thanksgiving Recipes for a Stress-Free Holiday Below you’ll find easy make-ahead recipes for a classic Thanksgiving menu: roast turkey, mashed potatoes, roast carrots, stuffing, gravy, and green beans. Plus, I’ve included tips for reheating everything on the big day so you can focus on family instead of frantic cooking.
Roast Turkey for 8 People
Ingredients:
- 1 fresh or thawed turkey (10–12 lbs)
- ½ cup butter, softened
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 2 tsp paprika
- 1 onion, quartered
- 1 lemon, halved
- Fresh herbs (thyme, rosemary, sage)
Instructions:
- Pat turkey dry and rub butter all over, under the skin if possible.
- Season with salt, pepper, garlic powder, and paprika.
- Stuff cavity with onion, lemon, and herbs.
- Roast at 325°F for 3–3.5 hours, until the internal temperature reaches 165°F in the thigh.
- Rest turkey for 30 minutes before carving.
Make-Ahead Tip: Roast the turkey the day before, carve it, and store meat with a splash of broth in an oven-safe dish, covered. Save pan drippings for gravy.
Mashed Potatoes
Ingredients:
- 5 lbs Yukon Gold potatoes, peeled and cubed
- 1 cup milk (warm)
- ½ cup butter
- Salt and pepper to taste
Instructions:
- Boil potatoes until tender (15–20 minutes). Drain well.
- Mash with butter and milk until creamy. Season with salt and pepper.
Make-Ahead Tip: Store mashed potatoes in a buttered baking dish. Press plastic wrap directly on the surface to keep them moist.
Roasted Carrots
Ingredients:
- 2 lbs carrots, peeled and cut into sticks
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp honey or maple syrup (optional)
Instructions:
- Toss carrots with oil, salt, and pepper.
- Roast at 400°F for 25–30 minutes, until caramelized.
- Drizzle with honey or maple syrup before serving if desired.
Make-Ahead Tip: Roast the carrots a day ahead and refrigerate in a sealed container.
Classic Stuffing
Ingredients:
- 1 loaf day-old bread, cubed (about 10 cups)
- 1 onion, chopped
- 3 celery stalks, chopped
- ½ cup butter
- 2 tsp poultry seasoning
- 2 cups chicken or turkey broth
Instructions:
- Sauté onion and celery in butter until softened.
- Toss with bread cubes, poultry seasoning, and broth.
- Transfer to a greased baking dish and bake at 350°F for 35–40 minutes.
Make-Ahead Tip: Bake stuffing a day early, cover, and refrigerate.
Turkey Gravy
Ingredients:
- 4 tbsp turkey drippings or butter
- 4 tbsp flour
- 3 cups turkey or chicken broth
- Salt and pepper to taste
Instructions:
- Heat drippings or butter in a saucepan.
- Whisk in flour and cook 2 minutes to make a roux.
- Gradually add broth, whisking until smooth.
- Simmer until thickened. Season to taste.
Make-Ahead Tip: Gravy can be fully prepared ahead and refrigerated. Reheat gently, whisking in extra broth if too thick.
Green Beans with Garlic Butter
Ingredients:
- 2 lbs fresh green beans, trimmed
- 3 tbsp butter
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- Sauté beans in butter with garlic until heated through.
Make-Ahead Tip: Blanch the beans the day before. Store in an airtight container. Finish with garlic butter just before serving.
Reheating Instructions for Thanksgiving Day
- Turkey: Covered with foil + splash of broth, 25–30 min.
- Mashed Potatoes: Covered with foil, 30–40 min (stir halfway, add milk if dry).
- Stuffing: Covered 20 min, then uncovered 10–15 min to crisp.
- Roasted Carrots: Uncovered on a baking sheet, 15–20 min.
- Green Beans: Covered with foil, 15 min, then toss with garlic butter.
- Gravy: Stovetop only, whisk over medium-low until hot.
Here’s your re-heating timeline
0:00 (start): Put turkey (covered with broth + foil) and mashed potatoes (covered) in the oven.
+10 minutes: Add stuffing (covered).
+20 minutes: Add roasted carrots (uncovered) and green beans (covered).
+35–40 minutes (total): Remove everything. Uncover stuffing for 10–15 min to crisp while turkey, potatoes, carrots, and beans stay warm in the oven.
Stovetop: Reheat gravy over medium-low until hot and smooth.
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