Everything you need for Thanksgiving in one place: a complete menu from the turkey to the pies, how big a turkey to buy, how long it takes to thaw and roast, and a day-by-day plan so the oven, the stove and the cook all make it to dinner on time.
A classic Thanksgiving for 10 to 12. The brine, gravy, cranberry relish, mashed potatoes and pies can all be made ahead, which leaves the oven free for the turkey and stuffing on the day.
Turkey Brine16 hr 25 min total | Enough for one 12 to 16 pound turkeyA simple wet brine of salt, brown sugar, orange, peppercorns, bay and rosemary that seasons the turkey all the way through and keeps the breast juicy. For a 12 to 16 pound turkey.
Herb-Roasted Thanksgiving Turkey4 hr 30 min total | 10 to 12 servingsA whole turkey rubbed under the skin with garlic herb butter, roasted on a bed of onions until golden and juicy, and rested before carving. Serves 10 to 12.
Make-Ahead Turkey Gravy2 hr 15 min total | About 4 cupsRich, smooth turkey gravy made days ahead from roasted turkey wings and a butter-flour roux, finished on the day with pan drippings. Makes about 4 cups.
Classic Herb Bread Stuffing1 hr 25 min total | 10 to 12 servingsToasted bread cubes tossed with butter-softened onion and celery, fresh sage, thyme and parsley, moistened with broth and egg and baked with a crisp golden top. Serves 10 to 12.
Make-Ahead Mashed Potatoes1 hr 20 min total | 10 to 12 servingsCreamy mashed Yukon Gold potatoes enriched with cream cheese, sour cream and butter, made up to two days ahead and baked until hot with a golden top. Serves 10 to 12.
Green Bean Casserole from Scratch1 hr 5 min total | 8 servingsFresh green beans in a creamy homemade mushroom sauce, topped with crisp fried onions and baked until bubbly. The Thanksgiving classic without the can. Serves 8.
Candied Sweet Potatoes40 min totalSweet potatoes baked in a glaze of orange juice, dark brown sugar, maple syrup and butter, topped with orange slices, at 350°F for 20 minutes.
Roasted Brussels Sprouts with Bacon45 min total | 6 to 8 servingsHalved Brussels sprouts roasted at high heat with crisp bacon until deeply caramelized, then finished with a drizzle of balsamic glaze. Serves 6 to 8.
Cranberry Orange Relish25 min totalA cooked cranberry relish of fresh cranberries simmered in sugar syrup until most of the berries burst, finished with cinnamon and orange marmalade.
Lowell Inn Crescent Rolls2 hr 15 min total | 32 rollsSoft, buttery yeast crescent rolls: a sweet dough risen once, rolled into circles, cut into wedges, rolled into crescents and baked at 400°F. Makes 32 rolls.
Apple Crumb Pie1 hr 5 min total | 1 (9-inch) pieThinly sliced McIntosh apples in cinnamon sugar under a buttery crumb topping, baked at 400°F for 40 minutes.
Chocolate Pecan Pie1 hr 5 min total | Serves 6 to 8A rich chocolate pecan pie with melted chocolate chips, corn syrup, eggs and pecan halves, baked at 350°F and cooled completely before cutting. Serves 6 to 8.
For 4 to 6 people, a bone-in turkey breast roasts in about 2 hours and leaves room in the oven for the sides.
Herb Butter Roast Turkey Breast2 hr 35 min total | 6 to 8 servingsA bone-in turkey breast rubbed with sage, thyme and garlic butter and roasted at 325°F until juicy. A holiday-worthy main for a smaller crowd; serves 6 to 8.
Spiced Squash Casserole1 hr totalMashed winter squash whipped with butter, egg, milk, sugar, flour and warm spices, topped with corn flake crumbs and baked at 350°F for 45 minutes.
South American Sweet Potato-Cranberry Casserole1 hr 15 min totalLayers of sweet potatoes, apricots, bananas and cranberry sauce baked with a buttery apricot syrup and topped with toasted coconut.
Pumpkin Bread1 hr 15 min total | 2 loavesA big-batch spiced pumpkin bread of canned pumpkin, sugar, eggs and margarine with cinnamon, cloves, nutmeg and allspice, baked in 2 loaf pans at 375°F for 1 hour.
Vegan Garlic Mashed Potatoes40 min total | 6 servingsCreamy Yukon Gold potatoes mashed with garlic simmered in olive oil, vegan butter and warm oat milk. Serves 6.
Vegan Candied Sweet Potatoes1 hr 15 min total | 8 servingsSweet potato slices baked in a glossy glaze of vegan butter, brown sugar, maple syrup, orange juice and warm spices. Serves 8.
Vegan Finnish Mushroom Pie2 hr 10 min total | 8 servingsA flaky vegan-butter crust filled with browned mushrooms, onions and thyme bound in a silky cashew cream. Serves 8.
| Guests | Whole turkey | With plenty of leftovers | Bone-in turkey breast |
|---|---|---|---|
| 4 | 5 to 6 pounds (or a breast) | 8 pounds | 4 to 5 pounds |
| 6 | 8 to 10 pounds | 12 pounds | 6 to 7 pounds |
| 8 | 10 to 12 pounds | 14 to 16 pounds | 2 breasts |
| 10 to 12 | 14 to 16 pounds | 18 to 20 pounds | — |
| 14 to 16 | 18 to 22 pounds, or two smaller birds | 24 pounds | — |
The rule of thumb is about 1 pound of whole turkey per person, or 1 1/2 pounds if you want leftovers. Two 12-pound turkeys cook faster and more evenly than one 24-pound bird.
| Turkey weight | In the refrigerator | In cold water |
|---|---|---|
| 8 to 12 pounds | 2 to 3 days | 4 to 6 hours |
| 12 to 16 pounds | 3 to 4 days | 6 to 8 hours |
| 16 to 20 pounds | 4 to 5 days | 8 to 10 hours |
| 20 to 24 pounds | 5 to 6 days | 10 to 12 hours |
The refrigerator is the safest way: allow about 24 hours for every 4 to 5 pounds. For cold water, keep the turkey in its wrapper, submerge it and change the water every 30 minutes, allowing about 30 minutes per pound, and cook it as soon as it is thawed. Never thaw a turkey on the counter.
| Turkey weight | Unstuffed | Stuffed |
|---|---|---|
| 8 to 12 pounds | 2 3/4 to 3 hours | 3 to 3 1/2 hours |
| 12 to 14 pounds | 3 to 3 3/4 hours | 3 1/2 to 4 hours |
| 14 to 18 pounds | 3 3/4 to 4 1/4 hours | 4 to 4 1/4 hours |
| 18 to 20 pounds | 4 1/4 to 4 1/2 hours | 4 1/4 to 4 3/4 hours |
| 20 to 24 pounds | 4 1/2 to 5 hours | 4 3/4 to 5 1/4 hours |
These times are a guide; the thermometer decides. The turkey is done at 165°F in the thickest part of the breast, the innermost part of the thigh and the wing joint, and stuffing cooked inside the bird must also reach 165°F. Many cooks bake the stuffing in a separate dish so the turkey cooks faster and more evenly. Let the turkey rest 30 to 45 minutes before carving; that is when the gravy and the last sides come together.
Refrigerate leftovers within 2 hours of dinner, carve the meat off the bones first, and eat it within 3 to 4 days or freeze it. Reheat to 165°F. See our leftovers guide for more ideas.
Leftover Turkey Tetrazzini1 hr 5 min total | 8 servingsSpaghetti and leftover turkey baked in a creamy mushroom and Parmesan sauce with peas under a golden crumb topping. The best use for the day-after turkey. Serves 8.
Homemade Chicken Pot Pie1 hr 20 min total | 1 (9-inch) pie, 6 servingsA classic double-crust chicken pot pie with tender chicken, carrots, peas and celery in a creamy homemade sauce. Serves 6.
Holiday guides: Thanksgiving dinner | Feast of the Seven Fishes | Swedish Christmas julbord | New Year's Eve | Super Bowl party | Passover | Easter dinner | Fourth of July BBQ | All holiday recipes | Meal planner
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