Thanksgiving Recipes: Menu Planner & Make‑Ahead Guide

If you’re searching for the best Thanksgiving recipes, you probably want more than a giant list. You want a stress‑free plan: a customizable menu, a make‑ahead schedule, a smart shopping list, and a few healthy swaps that keep flavor sky‑high. This guide brings it all together so you can cook with confidence and actually enjoy the day.

What This Guide Covers:

• 3 done‑for‑you menus (classic, low‑effort, and fresh/fusion)
• A simple portion guide (how much to buy)
• Turkey safety temps and a quick leftovers guide
• A make‑ahead timeline so your Thursday stays calm
• 12 essential recipe cards (ingredients + steps)
• A copy‑and‑go shopping list

Table of Contents

• Pick Your Menu (3 done‑for‑you options)
• Portion Guide (with turkey temps & safety)
• Make‑Ahead Timeline
• 12 Essential Thanksgiving Recipes (quick cards)
• Healthy Swaps and Dietary Tweaks
• Smart Shopping List (copy‑and‑go)
• Thanksgiving Recipe FAQs
• Leftovers Game Plan
• Keep Your Momentum (light structure after the holiday)

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Pick Your Menu (3 done‑for‑you options)

Mix and match freely, or select one to keep things simple.

1) Classic & Crowd‑Pleaser

• Main: Herb‑Butter Roast Turkey; Classic Turkey Gravy
• Sides: Creamy Mashed Potatoes; Sourdough Herb Stuffing; Green Bean Casserole; Maple‑Roasted Carrots; Cranberry‑Orange Sauce
• Bread: Parker House‑style Dinner Rolls
• Salad: Fall Greens with Apple, Pecans, and Cider Vinaigrette
• Dessert: Pumpkin Pie and Apple Crisp
• Drinks: Mulled Cider (spike‑optional)

Looking for traditional baselines and techniques? Classic picks like roast turkey with pan gravy, creamy potatoes, and a simple cranberry‑orange sauce are a reliable foundation—then layer on 1–2 standout sides for a signature spread.

2) Make‑Ahead & Low‑Effort Menu

• Main: Spatchcocked Turkey (faster, more even cooking) with Make‑Ahead Gravy
• Sides: Make‑Ahead Mashed Potatoes; Roasted Brussels Sprouts; Wild Rice Pilaf with Herbs; Simple Cranberry Sauce
• Bread: Fluffy Make‑Ahead Rolls
• Dessert: Pear‑Ginger Crisp (lighter than pie)

3) Fresh & Fusion (Vegan‑friendly options included)

• Main: Mushroom Wellington or Whole‑Roasted Cauliflower with Tahini‑Lemon Sauce
• Sides: Green Beans Almondine; Charred Broccolini with Lemon‑Chili; Pomegranate‑Walnut Rice Pilaf; Shaved Brussels Salad
• Dessert: Chocolate‑Ganache Tart or Pumpkin Cream Tart (dairy‑free)

Build out your plant‑forward table with these BodySpec guides:

• Vegan Thanksgiving centerpieces, sides, and sweets: 30+ ideas at Vegan Thanksgiving Recipes
• Menus, prep plan, scalable shopping list: Plant‑Based Thanksgiving

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Portion Guide (with turkey temps & safety)

Rules of thumb (how much to make per person)

Tip: Sizing the turkey? As a rough guide, think 12–15 lb for 10–12 guests, 14–16 lb for 15–18, and 20–22 lb for 18–22.

Safety checkpoints (quick and vital)

• Turkey doneness: 165°F in the thickest part of the breast and any stuffing; verify with an instant‑read thermometer (FoodSafety.gov).
• Leftovers: Refrigerate within 2 hours; reheat to 165°F; most cooked dishes keep 3–4 days in the fridge (FoodSafety.gov).

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Make‑Ahead Timeline

Follow this low‑stress schedule to spread out the work.

• 7–10 days out
  • Finalize menu; confirm allergens/dietary needs
  • Order turkey and specialty items; check equipment (thermometer, roasting pan, sheet pans)
  • Make and freeze pie dough; mix compound butters; inventory spices
• 3–5 days out
  • Make cranberry sauce; bake rolls (freeze) or prep dough
  • Cube and air‑dry bread for stuffing; chop aromatics; mix vinaigrettes
  • Prep gravy base or stock; simmer and chill
• 2 days out
  • Make casseroles to the point before baking; cook wild rice; pre‑roast firm vegetables (carrots or winter squash) to ~80% doneness
  • Assemble salads (minus delicate greens); set the table and label platters
• 1 day out
  • Dry‑brine or salt the turkey; leave uncovered in fridge for crisp skin
  • Bake pies/crumbles; finish sauces; pre‑measure spices for day‑of
  • Stage oven racks; set out serving tools
• Day‑of example (5:30 p.m. dinner)
  • 10:30 a.m. Bring make‑ahead dishes to room temp
  • 12:00 p.m. Roast turkey (spatchcock cooks faster); start stovetop reheats
  • 2:30 p.m. Bake stuffing and mashed‑potato casserole; roast tender veg
  • 4:30 p.m. Rest turkey 30–45 minutes; make pan gravy; recrisp sides at 425°F
  • 5:15 p.m. Slice turkey; set buffet; warm pies during dinner

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12 Essential Thanksgiving Recipes (quick cards)

These are simple, reliable base recipes. Each includes ingredients, exact temperatures, and make‑ahead notes. Adjust quantities to your guest count.

1. Herb‑Butter Roast Turkey (spatchcock option)

• Serves: 10–12 • Time: 2.5–3.5 hours (varies by size)
• Ingredients:
  • 1 whole turkey (12–14 lb)
  • 2½ tbsp kosher salt (for dry brine)
  • 8 tbsp unsalted butter (soft)
  • 2 tsp lemon zest
  • 4 garlic cloves, minced
  • 2 tbsp chopped fresh herbs (sage/thyme/rosemary)
  • 1 tsp black pepper
  • 1 cup low‑sodium broth (for pan)
  • Oil for rack
• Steps:
  1. Pat turkey dry. Rub with salt (under skin where possible). Refrigerate uncovered 24–36 hours.
  2. Heat oven to 450°F. Mix butter, zest, garlic, herbs, pepper. Rub under and over skin.
  3. Set turkey on a rack in a roasting pan; add broth to pan. Roast 30 minutes, then reduce to 350°F.
  4. Continue roasting until breast hits 165°F (about 13–15 min/lb; spatchcock ~6–8 min/lb). Tent with foil if skin browns too fast.
  5. Rest 30–45 minutes before carving; reserve drippings for gravy.
• Make‑Ahead: Dry‑brine up to 36 hours; mix herb butter 3 days ahead.

2. Classic Turkey Gravy

• Makes: ~4 cups • Time: 20–25 minutes
• Ingredients:
  • 4 tbsp unsalted butter
  • 4 tbsp flour
  • 4 cups turkey stock (or low‑sodium chicken stock)
  • ½–1 cup pan drippings (defatted)
  • ½ tsp black pepper
  • Salt to taste
  • Optional: 1 tsp soy sauce or Worcestershire
• Steps:
  1. Melt butter over medium heat; whisk in flour and cook 2–3 minutes until blond.
  2. Slowly whisk in warm stock, then drippings. Simmer 8–10 minutes until glossy and thick.
  3. Season with pepper and salt to taste.
• Make‑Ahead: Make gravy base (without drippings) 2–3 days ahead; reheat and finish with drippings.

3. Creamy Mashed Potatoes

• Serves: 8–10 • Time: 35–40 minutes
• Ingredients:
  • 4 lb Yukon Gold potatoes, peeled and chunked
  • 6 tbsp unsalted butter
  • 1–1¼ cups warm whole milk or half‑and‑half
  • 1½ tsp kosher salt
  • ½ tsp black pepper
  • Optional: 1 head roasted garlic
• Steps:
  1. Cover potatoes with cold, well‑salted water. Boil until tender (15–20 minutes). Drain well.
  2. Press through a ricer or mash until smooth. Fold in butter, then warm milk to desired creaminess.
  3. Season with salt and pepper; fold in roasted garlic if using.
• Make‑Ahead: Refrigerate up to 1 day; reheat gently with extra warm milk.

4. Sourdough Herb Stuffing

• Serves: 10–12 • Time: 1 hour
• Ingredients:
  • ~10 cups dried sourdough cubes (from 1¼ lb bread)
  • 8 tbsp butter
  • 2 cups diced onion
  • 1½ cups diced celery
  • 2–3 cups low‑sodium broth
  • 2 large eggs, beaten
  • 2 tbsp chopped fresh sage
  • 1 tbsp fresh thyme
  • ¼ cup chopped parsley
  • 1 tsp kosher salt
  • ½ tsp black pepper
• Steps:
  1. Heat oven to 350°F. Butter a 9×13‑inch dish.
  2. Sauté onion and celery in butter until soft (8–10 minutes). Toss with bread, herbs, salt, pepper.
  3. Whisk eggs with 2 cups broth; pour over bread and toss. Add more broth until evenly moistened.
  4. Transfer to dish; cover and bake 30 minutes, uncover and bake 20 minutes until golden.
• Make‑Ahead: Assemble 1 day ahead; refrigerate; bake day‑of.

5. Green Bean Casserole (from scratch)

• Serves: 8–10 • Time: 45–50 minutes
• Ingredients:
  • 2 lb green beans, trimmed and halved
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 1 lb mushrooms, sliced
  • 2 garlic cloves, minced
  • 3 tbsp flour
  • 2 cups whole milk
  • 1 cup low‑sodium broth
  • ½ tsp salt
  • ½ tsp black pepper
  • 1½ cups crispy fried onions (store‑bought or homemade)
  • Optional: ½ cup grated Parmesan
• Steps:
  1. Heat oven to 375°F. Blanch beans in salted water 3–4 minutes; drain well.
  2. In a large skillet, cook mushrooms in butter/oil until browned; add garlic 1 minute.
  3. Sprinkle flour; cook 1 minute. Whisk in milk and broth; simmer until thick. Season; stir in Parmesan if using.
  4. Combine sauce with beans; top with crispy onions. Bake 20–25 minutes until bubbly.
• Make‑Ahead: Par‑cook beans and make sauce 1 day ahead; assemble and bake day‑of.

6. Maple‑Roasted Carrots

• Serves: 8 • Time: 25–30 minutes
• Ingredients:
  • 2 lb carrots, peeled and cut into ½‑inch sticks
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tsp Dijon mustard
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • Optional: chopped parsley
• Steps:
  1. Heat oven to 425°F. Toss carrots with oil, maple, Dijon, salt, pepper.
  2. Roast 20–25 minutes, stirring once, until tender and caramelized. Garnish with parsley.
• Make‑Ahead: Roast to ~80% doneness earlier in the day; finish 5–8 minutes before serving.

7. Shaved Brussels Salad

• Serves: 8 • Time: 20 minutes
• Ingredients:
  • 1½ lb Brussels sprouts, shredded
  • ½ cup toasted pecans or almonds, chopped
  • ½ cup pomegranate arils
  • ⅓ cup shaved Parmesan (optional)
  • Dressing: ¼ cup olive oil, 2 tbsp lemon juice, 1 tsp Dijon, 1 tsp honey, ½ tsp salt, ¼ tsp pepper
• Steps:
  1. Whisk dressing. Toss with sprouts; let sit 10 minutes to soften.
  2. Fold in nuts, pomegranate, and Parmesan (if using). Adjust seasoning.
• Make‑Ahead: Dress up to 3 hours ahead; add crunchy toppings at serve.

8. Wild Rice Pilaf with Herbs

• Serves: 8 • Time: 55–60 minutes
• Ingredients:
  • 1 cup uncooked wild rice, rinsed
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • ½ cup dried cranberries
  • ½ cup toasted pecans
  • ¼ cup chopped parsley
  • 1 tsp chopped thyme
  • ½ tsp orange zest
  • ¾ tsp salt
  • ¼ tsp black pepper
• Steps:
  1. Cook wild rice per package (typically 45–50 minutes). Drain.
  2. Sauté onion in oil until soft; fold in rice, cranberries, pecans, herbs, zest. Season to taste.
• Make‑Ahead: Cook rice up to 2 days ahead; reheat with a splash of water.

9. Parker House‑Style Dinner Rolls

• Makes: 24 rolls • Time: 2½–3 hours (mostly rising)
• Ingredients:
  • 3¼ cups all‑purpose flour
  • 2¼ tsp instant yeast
  • 3 tbsp sugar
  • 1 tsp salt
  • 1 cup warm milk (100–110°F)
  • 4 tbsp melted butter (plus more for brushing)
  • 1 large egg
• Steps:
  1. Mix warm milk, yeast, sugar; rest 5 minutes. Stir in egg, butter, salt, then flour to form a soft dough.
  2. Knead 8–10 minutes until smooth. Place in a greased bowl; rise until doubled (60–90 minutes).
  3. Divide into 24 pieces; shape balls and arrange in a buttered 9×13‑inch pan. Proof 45–60 minutes.
  4. Bake at 375°F for 15–18 minutes until golden. Brush with melted butter.
• Make‑Ahead: Bake and freeze; rewarm, covered, at 325°F for 10–12 minutes.

10. Cranberry‑Orange Sauce

• Makes: ~2 cups • Time: 12–15 minutes
• Ingredients:
  • 12 oz fresh cranberries
  • ¾ cup sugar
  • ½ cup orange juice
  • ½ cup water
  • Zest of 1 orange
  • Pinch of salt
• Steps:
  1. Combine all ingredients in a saucepan; simmer 10–12 minutes until berries burst and sauce thickens.
  2. Cool; it will set further as it chills.
• Make‑Ahead: Keeps 7 days refrigerated.

11. Pumpkin Pie (silky set)

• Serves: 8 • Time: 1 hour plus cooling
• Ingredients:
  • 1 unbaked 9‑inch pie shell
  • 15 oz pumpkin purée
  • 2 large eggs + 1 yolk
  • 12 oz evaporated milk
  • ¾ cup packed brown sugar
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp cloves (or allspice)
  • ½ tsp salt
• Steps:
  1. Heat oven to 425°F. Whisk filling ingredients until smooth; pour into shell.
  2. Bake 15 minutes; reduce to 350°F and bake 35–45 minutes until edges are set and center has a slight wobble.
  3. Cool completely; chill before slicing.
• Make‑Ahead: Bake the day before; refrigerate.

12. Apple Crisp (no pie dough)

• Serves: 8 • Time: 55–60 minutes
• Ingredients:
  • Filling: 6 cups thin‑sliced apples
  • ⅓ cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp flour
  • 1 tsp cinnamon
  • Pinch of salt
  • Topping: ¾ cup rolled oats
  • ½ cup flour
  • ⅓ cup brown sugar
  • ¼ tsp salt
  • 6 tbsp cold butter, cubed
  • Optional: ½ cup chopped nuts
• Steps:
  1. Heat oven to 350°F. Toss filling; spread in a buttered 9×9‑inch dish.
  2. Mix topping; cut in butter to coarse crumbs; sprinkle over apples.
  3. Bake 40–45 minutes until bubbly and golden.
• Make‑Ahead: Assemble topping and filling separately 1 day ahead; refrigerate; bake day‑of.

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Healthy Swaps and Dietary Tweaks

Use these simple tweaks to include everyone at the table.

• Lighter richness: Try olive oil + roasted garlic in mashed potatoes (easy dairy‑free). Or split butter 50/50 with broth in pan sauces to reduce richness without losing flavor.
• A balanced plate strategy: Consider anchoring your meal with protein and 1–2 green sides, and letting the sweeter dishes shine in smaller, satisfying portions.
• Plant‑forward mains: Mushroom Wellington, stuffed squash, lentil shepherd’s pie—see our Plant‑Based Thanksgiving for scalable menus and a 48‑hour prep plan.
• Pantry‑powered cooking: Stock up efficiently with our Pantry Staples guide.

Planning macros (protein, carbs, fat)? Start with What Are Macros? and Tracking Macros: A 5‑Minute Beginner’s Guide. To see exactly how these choices affect your body composition, booking a BodySpec DEXA scan offers precise trends in fat mass, lean mass, and visceral fat.

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Smart Shopping List (copy‑and‑go)

Copy this into your notes app and adjust quantities to your guest count.

Example for ~8 guests (Classic menu)

• Produce:
  • 10–12 lb potatoes
  • 2 lb green beans
  • 2 lb carrots
  • 2 lb Brussels sprouts
  • 2 onions
  • 1 bunch celery
  • 2 lemons
  • 2 oranges
  • Salad greens
  • 4 lb apples
  • Fresh herbs (sage, thyme, rosemary, parsley)
• Turkey & Stock:
  • 1 whole turkey
  • Low‑sodium stock or bouillon
  • Butter
• Bakery & Grains:
  • 1–1.5 large sourdough loaves (stuffing)
  • All‑purpose flour
  • Dinner rolls (or ingredients to make rolls)
• Pantry:
  • Olive oil
  • Dijon mustard
  • Maple syrup
  • Brown sugar
  • Spices (cinnamon, nutmeg, clove, smoked paprika)
  • Kosher salt
  • Black pepper
• Dairy & Eggs:
  • Milk or cream (for potatoes)
  • Eggs (for pie/stuffing, if using)

Tip: Group your cart by store section and mark “make‑ahead” items to smooth your week.

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Thanksgiving Recipe FAQs

Q: What are the best make‑ahead Thanksgiving recipes?

• A: Pie dough and rolls freeze well; cranberry sauce keeps about a week; many casseroles can be assembled 1–2 days ahead. Use the timeline above to spread out your workload.

Q: How far ahead can I make pumpkin pie?

• A: Bake the day before and chill. Custard pies generally don’t freeze well, so plan on refrigerator storage.

Q: How do I know the turkey is safely cooked?

• A: Use an instant‑read thermometer and confirm 165°F in the thickest part of the breast (and any stuffing) (FoodSafety.gov).

Q: How long are Thanksgiving leftovers good?

• A: Refrigerate within 2 hours; most cooked dishes keep 3–4 days in the fridge; reheat to 165°F (FoodSafety.gov).

Q: Oven’s full—what now?

• A: Prioritize turkey and stuffing in the oven; reheat gravy, beans, and mashed potatoes on the stovetop. Finish vegetables with a quick, high‑heat blast before serving.

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Leftovers Game Plan

• Turkey + Wild Rice Soup (use leftover pilaf and carcass stock)
• Day‑after sandwiches with cranberry + gravy dip
• Roasted‑veg grain bowls with lemon‑tahini sauce
• Freeze gravy and pie slices for future “micro‑Thanksgivings”

Batch‑cook your Friday reset with our Healthy Meal Prep Ideas.

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Keep Your Momentum (light structure after the holiday)

A celebratory meal fits into a healthy routine. When you’re ready to get curious about your baseline and see how your habits are shaping your body, a data point can help. For a clear, objective read on fat mass, lean mass, and visceral fat, you can book a BodySpec DEXA scan.