Everyday Home Edit
Turkey Day Checklist
Print it, fill in your times and keep it on the fridge.
Shopping
- Turkey: about 1.25 lb per person
- Kosher salt, pepper, 1 stick butter
- Onion, lemon, thyme or sage
- 2 quarts low-sodium broth
- Flour for gravy
- Foil and paper towels
Days before
- Clear a fridge shelf for the turkey
- Start thawing: 1 day per 4-5 lb
- Check the roasting pan fits the oven
- Test the thermometer battery
Night before
- Check for pre-brining or added solution
- Remove neck, giblet bag and all packaging
- Pat dry; do not rinse
- Only fridge-thawed birds can wait overnight
- Keep raw turkey separate from ready-to-eat food
Turkey day
- Oven to 325°F, rack in lower third
- Cook stuffing separately to 165°F
- Foil over breast once golden
- Check breast, inner thigh and inner wing: 165°F
- Rest 20–30 min; carve on a clean board
- If holding hot: keep food at least 140°F
After dinner
- Refrigerate promptly in shallow containers
- Two-hour limit; one hour above 90°F
- Use chilled turkey within 3–4 days or freeze
- Reheat leftovers to 165°F