Thanksgiving dinner has a lot of moving parts. The turkey needs oven time, the potatoes need to be hot, the gravy needs to be ready, and somehow all the sides are supposed to land on the table at once.

The secret isn’t doing more on Thanksgiving Day. It’s doing the right things before Thanksgiving Day.

With Thanksgiving just two weeks away in Canada, now’s the time to start. This five-recipe menu serves 6–8, with a simple countdown to help you shop, prep, and cook your way to the big day.

Your Thanksgiving menu

Roast Turkey with Savoury Herb Gravy

The centerpiece. Season your turkey with Rotisserie Chicken Seasoning and Holiday Seasoning, roast it in the oven, then use those flavour-packed pan drippings to finish your Savoury Herb Gravy.

Planning tip: Allow about 15–20 minutes per pound for roasting, plus resting time before carving.

Recipe

Sage & Apple Stuffing

Savoury, herby, and studded with apple and celery. Prepare it with Nourish Broth, then bake it in the oven until heated through and golden on top.

Recipe

Herb & Garlic Mashed Potatoes

Creamy mashed potatoes get a flavour boost from Herb & Garlic Dip Mix. Boil the potatoes on the stovetop, drain, mash, then fold in seasoned sour cream, milk, and butter.

Recipe

Green Beans with Almonds

Fresh green beans, toasted almonds, and a little lemon make a bright, simple side for the Thanksgiving table. Holiday Seasoning brings in the savoury, herby flavours that tie it back to the rest of the meal.

Even better, this one is made entirely on the stovetop and takes just 15 minutes, so you can save it for the final stretch before dinner.

Recipe

Holiday Roasted Vegetables

Brussels sprouts, carrots, red pepper, zucchini, and red onion get tossed with olive oil and Herb & Garlic Dip Mix, then roasted until tender.

Recipe

Two weeks before: Make the plan

Start with the one ingredient you really don’t want to be hunting for at the last minute: the turkey.

If you’re buying frozen, pick it up now and keep it frozen until it’s time to thaw. If you want a fresh turkey, order it now, especially if you’re buying from a butcher or farm.

This is also the time to stock up on the Epicure essentials you’ll need for the full menu:

• Rotisserie Chicken Seasoning
• Holiday Seasoning
• Savoury Herb Gravy Mix
• Sage & Apple Stuffing Seasoning
• Nourish Broth
• Herb & Garlic Dip Mix

Check your pantry for olive oil, salt, pepper, and other staples, and pick up longer-lasting ingredients like sliced almonds and bread for the stuffing.

Finally, check your equipment. You’ll need a roasting pan for the turkey, a casserole dish for the stuffing, a large pot for the potatoes and green beans, a frying pan, a saucepan for the gravy, and a Sheet Pan for the roasted vegetables.

Two weeks out might feel early. Thanksgiving Day will prove otherwise.

Three to four days before: Thaw and shop fresh

If you bought a frozen turkey, move it to the refrigerator to thaw. Allow roughly 24 hours of refrigerator thawing for every 4–5 lb of turkey, and work backward based on the size of your bird.

Now shop for your fresh ingredients.

Produce: potatoes, celery, apple, green beans, Brussels sprouts, carrots, red pepper, yellow zucchini, red onion, and lemon.

Fridge: sour cream, milk, and butter or margarine.

If you ordered a fresh turkey, plan to pick it up one to two days before Thanksgiving.

Two days before: Get a head start

This is where the plan starts paying dividends.

Cube your bread for the stuffing if it isn’t already dried out. Wash your vegetables and make sure the turkey is thawing properly.

For the mashed potatoes, combine the sour cream and Herb & Garlic Dip Mix and refrigerate until you’re ready to cook. You can also peel and chop the potatoes up to two days ahead. Keep them completely submerged in cold water in the refrigerator.

Now is also a good time to organize your serving dishes so you aren’t searching for the gravy boat while five things are cooking.

One day before: Prep, chop, done

Today is about getting the knife work out of the way.

Prep the celery and apple for your Sage & Apple Stuffing. Chop the vegetables for the Roasted Rainbow Veggies, toss them with olive oil and Herb & Garlic Dip Mix, then cover and refrigerate.

Trim your green beans so they’re ready to cook.

Then do two surprisingly helpful things: set the table and decide which serving dish will hold each recipe. Sticky notes work. It might feel excessively organized now. Tomorrow, it will feel genius.

Thanksgiving Day: Bring it all together

Your serving time determines everything else, so start there and work backward.

About 4–5 hours before dinner

Take your turkey out of the refrigerator while the oven preheats.

Prepare and season the bird, then get it into the oven. Your exact cooking time will depend on its weight, so use time as a guide and a meat thermometer to determine doneness.

While the turkey roasts, assemble your Sage & Apple Stuffing with celery, apple, bread, Sage & Apple Stuffing Seasoning, and prepared Nourish Broth. Transfer it to a lightly buttered casserole dish so it’s ready for the oven.

About 1–2 hours before dinner

Cook your potatoes on the stovetop until tender, then drain and mash with the Herb & Garlic sour cream mixture, milk, and butter. Cover and keep warm.

Prepare your Savoury Herb Gravy on the stovetop. Once the turkey is finished, stir in some of the pan drippings for even more flavour.

Get your stuffing into the oven so it’s hot and golden when dinner hits the table.

About 30 minutes before dinner

Once the turkey is cooked, remove it from the oven, tent loosely with foil, and let it rest before carving.

And now comes the Thanksgiving oven shuffle.

Increase the oven temperature to 425°F and roast the Rainbow Veggies until tender, about 20–25 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes, then drain. While the beans cook, melt butter in a frying pan and toast the sliced almonds until golden, about 4–5 minutes. Add the beans, lemon juice, and Holiday Seasoning to the pan and toss to coat. Season with salt and pepper to taste.

Give the gravy a final whisk, transfer everything to its serving dishes, and carve the turkey.

Dinner is served.

Your Thanksgiving game plan, at a glance

2 weeks out: Plan your menu, buy a frozen turkey or order a fresh one, stock your Epicure pantry, and buy shelf-stable groceries.

3–4 days out: Start thawing your frozen turkey and shop for fresh ingredients.

2 days out: Prep potatoes, cube bread, and organize your serving dishes.

1 day out: Chop vegetables, prep stuffing ingredients, trim green beans, and set the table.

Thanksgiving Day: Roast the turkey, cook the sides, make the gravy, and use the turkey’s resting time to bring everything together.

A little planning now means less juggling later. Instead of spending Thanksgiving trying to make everything happen at once, you’ll already know exactly what needs to happen next.

And that means more time at the table, which is exactly where Thanksgiving should be spent.