(Originally published November 14, 2011, Updated November 19, 2025.)
I’m a firm believer in preparation; combine that with a little skill, a few good recipes, and a generous stir of love and you’ve got the foundation for a truly memorable Thanksgiving meal. If you’re hosting the holiday feast this year, this is the perfect moment to begin planning—long before oven timers start ringing and guests fill the house. Pull out your recipes, look over your cookware, and give yourself time to shop for replacement pans or gadgets you may need. Good tools truly make a difference; a sturdy roasting pan, reliable thermometer, or a fresh set of kitchen essentials can lighten your workload tremendously. Thanksgiving doesn’t have to be stressful—it just takes a thoughtful head start.
Start Today!
Decide on your menu now, invite your guests, and start reviewing your recipes as early as possible. This gives you time to determine what can be prepped in advance, what needs special ordering, and where you can streamline your workload. A well-planned Thanksgiving frees you to enjoy the day instead of racing against the clock. Consider dietary restrictions early so there are no surprises, and create a shopping list that includes pantry staples, produce, beverages, desserts, and décor. The earlier you organize, the less likely you’ll be to forget a crucial item like butter, herbs, foil, or baking powder—little omissions that tend to cause big headaches. This stage sets the tone for a smooth, enjoyable holiday.
- Or Order our Complete Turkey Dinner or Side Dish Packages.
Get Ready
That big bird and lots of guests calls for larger and more equipment than usual…
- A large roasting pan with a rack – foil pans don’t cook well and are dangerous!
- At least one reliable meat thermometer.
- Are your pots, pans, platters, etc. big enough?
- Enough plates, forks, glasses, utensils, measuring cups, mixing bowls, pots, pans?
- Compare your menu and recipes to your stove and equipment – is it realistic? Do you have the oven and stove space?
- Are your knives sharp? Drop them at Tony’s and we’ll have them back to you in a week.
- Are there any recipes you can prepare ahead to ease the big day?
What dishes would you be better off buying than cooking? We’ll have all
the classic trimmings fully cooked and ready to heat and serve in our
markets on Thanksgiving week! - If your guests ask, let them bring their favorite dish – it will
make your life easier and allow them to share the spotlight on this
special day.
Pantry Supplies: Here are some of my favorites…
Turkey Brine:
Most turkeys are literally injected as full as possible with water, salts and flavorings, to me that is just wrong. A natural turkey assures you a clean product, and brining yourself with natural ingredients seasons the bird inside, aids in browning and increases moisture naturally.
We’ve got the ultimate poultry and pork brine available at Tony’s – watch my Turkey Roasting Video for brining and cooking tips.
Stock or Broth:
Stock or broth (essentially the same thing) are key ingredients for a great Thanksgiving feast. I use it in the roasting pan, in my dressing, in the gravy and in my vegetables. A great stock adds wonderful, rich flavor – a cheap stock adds lots of salt and chemical flavorings. My first choice is homemade, which there is never enough of – so I also bring home a few containers of Tony’s Homemade Turkey stock and More Than Gourmet Glace de Volaille (roasted turkey stock).
If you don’t have turkey stock, the next best thing is chicken stock. I recommend More Than Gourmet concentrate or liquid stock – whichever you choose, look for natural ingredients on the label and low sodiumlevels. We also have homemade stock at Tony’s. We’ve also got More Than Gourmet’s Wine Foundation Sauces and homemade chef sauces such as Hollandaise, Bearnaise, mushroom, etc.
Chestnuts are another item that no holiday table should be without! I love them in my dressings and countless other dishes. Get them while you can – once they sell out, that’s usually it for the year.
If you are deep frying a bird, the Cajun Injector is a great little tool. Cajun fried birds are literally injected with a combination of vegetable juices, stock and butter – the Cajun Injector is ready to use with a injector that you can even re-use later. We also have the peanut oil for frying.
If you love fried onions on your green bean casserole, salad, dips, etc., Lar’s is the best! I love them right from the can, or spoon out some Greek yogurt and indent the center with a spoon, drizzle
with olive oil and sprinkle heavily with the Lars onions for a great dip.
Chef Ben is making our Brandied Cranberries this year (and went through a dozen gallons of French Brandy in the process!), but if you ever wanted to try another fruit sauce with Turkey, I strongly suggest Lingonberries. These wild Swedish berries make a preserve that’s amazing with poultry, game, beef, pork and cheeses.
Be sure to have something special for breakfast! I like to stuff the family with pumpkin
pancakes, Tony’s Maple Cured bacon and Tony’s Quiche (keeps them full until our early supper!
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| Removing the backbone and flattening makes for a faster cooking turkey – also great for grilling. |
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| Also known as butterflying, we’ll gladly cut your bird at no extra cost, please call ahead! |
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