Turkey day gear
If you are hosting 6 to 14 people for Thanksgiving on Thursday, November 26, your schedule should start the day the turkey goes into the fridge to thaw, with this date depending on its weight. For a 20 pound turkey, start thawing on Saturday, November 21. For fewer people, see our guide to Thanksgiving for a small group instead.
Once the turkey is in the fridge, the rest of the week is make-ahead work. Splitting the grocery shopping across two trips and preparing pies, sauces, and sides over several days clears the stove so Thursday is mostly oven time.
Rather Not Cook? Order a Ready-to-Heat Holiday Dinner
If you would rather skip the cooking this year, we offer three fully cooked holiday dinners with sides that you heat at home. Each one is ordered ahead for pickup or delivery. Availability, order dates, and pickup or delivery options vary by store, so please check with your local store before you plan around one.
Dinner | Main | Sides | Serves |
|---|---|---|---|
Fully cooked 10 to 12 lb turkey | Mashed potatoes, homestyle stuffing, gravy, cranberry sauce | 6 to 8 | |
Fully cooked 3 to 4 lb prime rib roast | Scalloped potatoes, green bean casserole, mashed sweet potatoes, spiced apples | 4 to 6 | |
Fully cooked 7 to 9 lb ham | Scalloped potatoes, green bean casserole, mashed sweet potatoes, spiced apples | 8 to 10 |
Order at least 72 hours before you want to collect it, and allow 2 to 3 hours to heat everything on the day. For a Wednesday, November 25 pickup, that means ordering by Sunday, November 22. Keep the dinner refrigerated until you heat it, and follow the heating instructions that come with it. The rest of this timeline still helps if you are adding your own pies or extra sides.
Ingredients Ingredients: Whole Turkey(rubbed With Salt,Maltodextrin,Sugar,Dextrose,Onion Powder,Spices,Carrot Powder,Garlic Powder,Paprika [color],Extractive Of Turmeric [color]),Water,Potatoes,Milk,Butter (sweet Cream,Salt),Salt,Dextrose,Modified Food Starch,Sodium Phosphate,Turkey Flavor (turkey Broth,Turkey Fat,Salt,Flavor,Onion Powder),Black Pepper,Mono- & Diglycerides,Enriched Wheat Flour (flour,Niacin,Reduced Iron,Thiamine Mononitrate,Riboflavin,Folic Acid),Sugar,Turkey Broth(water,Roasted Turkey Including Natural Turkey Juices,Yeast Extract,Salt,Potato Flour,Flavor),Grain Vinegar,Palm Oil,Yeast,Celery,Onion,Soy Lecithin,Chicken Broth,Chicken Fat,Natural Flavor,Dextrin,Modified Potato Starch,Carrot,Corn Oil,Potato Flour,Carrot Powder,Maltodextrin,Modified Corn Starch,Dehydrated Parsley,Dehydrated Toasted Onions,Yeast Extract,Celery Seeds,Sunflower Oil,Dried Garlic,Nisin (natural Antimicrobial),Turmeric (color),Brown Sugar,Cream,Thyme,Cranberries,High Fructose Corn Syrup,Citric Acid,Corn Syrup,Orange Peel,Lemon Juice Concentrate,Orange Juice Concentrate,Potassium Sorbate (preservative),Sodium Benzoate (preservative)
Ingredients Ingredients: Potatoes,Beef,Milk,Monterey Jack Cheese (cultured Milk,Water,Cream,Skim Milk,Sodium Phosphates,Salt,Lactic Acid,Enzymes),Water,Vinegar,Contains 2% Or Less: Apples,Black Pepper,Brown Sugar,Butter (sweet Cream,Salt),Caramel Color,Cheddar Cheese (pasteurized Milk,Cheese Cultures,Salt,Enzymes),Cinnamon,Citric Acid (preservative),Coconut Oil,Concentrated Apple Juice,Corn Syrup Solids,Dehydrated Mushroom,Dehydrated Parsley,Dehydrated Roasted Garlic,Dextrose,Disodium Phosphate,Erythorbic Or Ascorbic Acid,Green Beans,Lemon Juice Concentrate,Maltodextrin,Medium Chain Triglycerides,Modified Cornstarch,Mono- & Diglycerides,Mushroom Flavor,Natural Butter Flavor,Natural Flavor,Natural Vanilla Flavor,Nisin (natural Antimicrobial),Nutmeg,Onion,Onion Powder,Potassium Sorbate (preservative),Rice Flour,Salt,Sodium Benzoate (preservative),Sodium Caseinate,Sodium Silico Aluminate,Sour Cream (pasteurized Cultured Cream [milk],Enzymes),Soy Sauce (water,Wheat,Soybeans,Salt,Sodium Benzoate [preservative]),Spice,Sugar,Sweet Potatoes,White Cheddar Cheese (cultured Milk,Water,Cream,Skim Milk,Sodium Phosphates,Salt,Lactic Acid,Enzymes),White Mushrooms,Xanthan Gum,Yeast Extract
Ingredients Ingredients: Water,Potatoes,Salt,Milk,Potassium Lactate,Monterey Jack Cheese (cultured Milk,Water,Cream,Skim Milk,Sodium Phosphates,Salt,Lactic Acid,Enzymes),Dextrose,Modified Food Starch,Dehydrated Pork Stock (dehydrated Pork Stock,Natural Flavors),Sodium Phosphate,Sodium Erythorbate,Sodium Nitrite,Sour Cream (pasteurized Cultured Cream [milk],Enzymes),Butter (sweet Cream,Salt),White Cheddar Cheese (cultured Milk,Water,Cream,Skim Milk,Sodium Phosphates,Salt,Lactic Acid,Enzymes),Cheddar Cheese (pasteurized Milk,Cheese Cultures,Salt,Enzymes),Disodium Phosphate,Onion Powder,Potassium Sorbate (preservative),Sodium Benzoate (preservative),Xanthan Gum,Black Pepper,Dehydrated Parsley,Green Beans,Coconut Oil,Maltodextrin,Corn Syrup Solids,Mono- & Diglycerides,Sodium Caseinate,Dehydrated Mushroom,Sodium Silico Aluminate,Sugar,Mushroom Flavor,Natural Flavor,Spices,Soy Sauce (water,Wheat,Soybeans,Salt,Sodium Benzoate [preservative]),White Mushrooms,Medium Chain Triglycerides,Rice Flour,Dehydrated Roasted Garlic,Sweet Potatoes,Yeast Extract,Brown Sugar,Cinnamon,Nutmeg,Apples,Erythorbic Acid,Ascorbic Acid,Nisin (natural Antimicrobial),Citric Acid,Concentrated Apple Juice,Lemon Juice Concentrate
Start Thawing: Dates by Turkey Weight
Count back from Thursday using the USDA Food Safety and Inspection Service (FSIS) refrigerator rate. Refrigerator thawing takes about 24 hours for every 4 to 5 pounds, with the fridge at 40 °F or below. A thawed turkey keeps in the fridge for 1 to 2 days, so starting a day early is safe. Do not thaw a turkey on the counter, where bacteria multiply rapidly across the warm surface while the center stays frozen.
Turkey weight | Fridge thawing time | Put it in the fridge by |
|---|---|---|
4 to 12 lb | 1 to 3 days | Monday, November 23 |
12 to 16 lb | 3 to 4 days | Sunday, November 22 |
16 to 20 lb | 4 to 5 days | Saturday, November 21 |
20 to 24 lb | 5 to 6 days | Friday, November 20 |
You should thaw the bird in its wrapper on a rimmed tray on the bottom shelf so juices cannot drip on other food.
If the date has passed, use cold water instead, which takes about 30 minutes per pound. Submerge the wrapped turkey in cold tap water, change the water every 30 minutes, and cook the bird right after it thaws. FSIS also notes that a turkey can go into the oven still frozen, though it takes at least 50 percent longer. See our turkey cooking guide for the full method.
The Weekend Before (Saturday 21 to Sunday 22 November)
Shop in two trips split by shelf life so produce is not wilting by Thursday. On your first trip, you should buy the frozen turkey, canned and boxed goods, broth, stuffing bread or mix, baking supplies, heavy-duty foil, a roasting pan, a meat thermometer, and drinks. In a review of the Handi-foil Roaster Rack Giant Oval With Handles, one shopper wrote: "Handles easily support the weight of a 15 pound turkey!" If you want a second main dish, see our guide on how to roast a holiday ham. While shopping for party drinks and holiday cocktails, check the difference between cranberry juice and cranberry cocktail so you grab the right bottle.
Save your second trip for fresh herbs, salad greens, cream, and the fresh turkey if you choose one. FSIS says to buy a fresh turkey only 1 to 2 days before cooking, which means Tuesday, November 24 or Wednesday, November 25. Ask your store's meat counter about ordering, since pre-order policies vary by location.
If you are ordering a ready-to-heat holiday dinner, place the order this weekend. Dinners need at least 72 hours, so Sunday, November 22 is the last day to order for a Wednesday pickup. Please check with your local store, as order cutoffs can differ.
Plan your oven space by listing every dish and its oven temperature. Our holiday sides guide includes an oven-zone table for grouping dishes by temperature, and you can add holiday appetizers that do not need the oven.
Monday and Tuesday (23 to 24 November): Make-Ahead Days
Anything that holds for a few days in the fridge should be made beforehand, so pots and bowls are out of the way before Thursday.
Make ahead | When | Note |
|---|---|---|
Cranberry sauce | Monday or Tuesday | Our sides guide says it improves when made 2 to 3 days ahead |
Pie crust, pie | Tuesday | Keep egg-based pies such as pumpkin in the fridge once baked |
Stuffing components | Tuesday | Chop and chill the wet and dry ingredients separately, mixing only just before baking |
Gravy base | Tuesday or Wednesday | Make up to 2 days ahead, and reheat to a rolling boil before serving |
Mashed potatoes | Tuesday or Wednesday | Our sides guide says to make them up to 2 days ahead, reheating to 165 °F when serving |
If you are baking Tuesday, our holiday desserts guide covers storing pumpkin and other egg-based pies. Pre-made crusts can save time, with one shopper's review of Signature SELECT Pie Crusts 9 Inch 2 Count, headlined "Easy Peasy", calling them "as good as the name brand" and "great when I just don't feel like making it from scratch." For the savory prep, our Thanksgiving gravy and stuffing guide covers how to make the gravy base ahead and reheat it to a rolling boil.
Ingredients Cranberries, High Fructose Corn Syrup, Filtered Water, Corn Syrup.
Ingredients Whole Cranberries.
Ingredients Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Wheat Starch, Lard (Deodorized Lard, Hydrogenated Lard, BHT [Preservative]), Water, Contains Less than 2% of Salt, Xanthan Gum, Sodium Propionate and Citric Acid and Potassium Sorbate (Preservative), Annatto (Color).
Ingredients Bread Crumbs (Enriched Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Whole Wheat Flour, Sugar, Vegetable Shortening [Palm Oil and/or Palm Kernel Oil], Salt, Wheat Gluten, Yeast, Grain Vinegar, Natural Flavor, Soy Lecithin), Dehydrated Onion, Maltodextrin, Contains 2% or Less of Each of the Following: Dehydrated Celery, Hydrolyzed Corn and Soy Protein, Salt, Spice, Sugar, Soy Flour, Autolyzed Yeast Extract, Potassium Chloride, Corn Starch, Caramel (Color), Chicken Fat, Turmeric (Color), Dehydrated Turkey Broth, Natural Flavor, Dehydrated Garlic, Dehydrated Turkey Meat, Calcium Lactate, Disodium Inosinate, Disodium Guanylate, Calcium Silicate, Citric Acid.
Ingredients Chicken Stock, Contains Less than 2% of: Salt, Dextrose, Sea Salt, Potassium Chloride, Yeast Extract, Natural Flavor, Chicken Fat (Adds a Dietarily Insignificant Amount of Fat), Beta Carotene (for Color).
Wednesday (25 November): Set Up for Thursday
Thursday will go smoothly when you have a written oven schedule made on Wednesday. Pick up your fresh turkey and produce if you did not shop on Tuesday, and make your gravy base and mashed potatoes if you have not already.
Check the thawing bird in the afternoon. The breast and cavity should feel soft, with no ice inside. If not, switch to cold water at 30 minutes per pound.
Do not stuff the turkey, as FSIS warns that bacteria can multiply in a chilled stuffed cavity. Before bed, set the table, chill the drinks, clear a fridge shelf for leftovers, and write out Thursday's schedule.
Thursday (26 November): Work Back From Dinner
Pick a serving time, then subtract the rest and the roast using the FSIS 325 °F table.
Turkey weight | Unstuffed at 325 °F | Stuffed at 325 °F |
|---|---|---|
8 to 12 lb | 2¾ to 3 hours | 3 to 3½ hours |
12 to 14 lb | 3 to 3¾ hours | 3½ to 4 hours |
14 to 18 lb | 3¾ to 4¼ hours | 4 to 4¼ hours |
18 to 20 lb | 4¼ to 4½ hours | 4¼ to 4¾ hours |
20 to 24 lb | 4½ to 5 hours | 4¾ to 5¼ hours |
For a 16 pound unstuffed turkey and a 4:00 p.m. dinner, roast time is 3¾ to 4¼ hours and the rest is 20 minutes. Put the bird in the oven by 11:00 a.m. and start checking the temperature at 2:45 p.m. Take it out when it reads 165 °F in the thickest part of the breast, the innermost part of the thigh, and the wing.
Keep the oven at 325 °F or higher. These roasting times assume a fully thawed bird, but internal temperature determines when the turkey is done. If you stuffed the bird, check that the stuffing's center has reached 165 °F and let the turkey stand 20 minutes before scooping the stuffing out.
While the turkey rests for 20 minutes, the oven is free for casseroles and rolls, and you can reheat mashed potatoes and gravy on the stovetop or in a slow cooker.
If you ordered a ready-to-heat dinner, start heating it 2 to 3 hours before you want to eat, following the instructions that come with it.
After Dinner: The Two-Hour Clock
Refrigerate leftovers within 2 hours of dinner, or within 1 hour if the room is above 90 °F. Slice the breast meat off the bone (legs and wings can stay whole) and pack the food into shallow containers so it cools fast. On Signature SELECT Meal Prep Containers With Lids, a shopper review headlined "Good size for meal prep" says, "lids fit tight, so no spillage."
Leftovers keep 3 to 4 days in the fridge, so eat or freeze them by Sunday, November 29 or Monday, November 30. See our Thanksgiving leftovers guide for storage and reheating details.
Common Questions About the Thanksgiving Timeline
Does Safeway sell a cooked Thanksgiving dinner?
Yes. We offer ready-to-heat holiday dinners built around a fully cooked turkey, prime rib roast, or ham, each with four sides. Order at least 72 hours ahead for pickup or delivery and allow 2 to 3 hours to heat. Availability varies, so please check with your local store.
When should I start thawing a 20 pound turkey for Thanksgiving?
Saturday, November 21. Birds between 16 and 20 pounds need 4 to 5 days in the refrigerator, while a turkey over 20 pounds needs 5 to 6 days and should go in by Friday, November 20.
What can I make the day before Thanksgiving?
Gravy base, mashed potatoes, cranberry sauce, and pies can all be made on Wednesday. You can also chop your stuffing ingredients, as long as you chill the wet and dry portions in separate dishes rather than stuffing the bird the night before.
When should I buy a fresh turkey?
Two days out at most, so the Tuesday or Wednesday before Thanksgiving. Fresh turkeys stay safe in the refrigerator for only 1 to 2 days before roasting, so check with your local meat counter early about ordering.
What if my turkey is still frozen on Thanksgiving morning?
Use a cold water bath. Keep the bird wrapped, swap the water every half hour, and allow 30 minutes a pound, then roast it right away. You can also put the frozen bird straight into a 325 °F oven and give it at least 50 percent more roasting time. Never thaw a turkey on the counter.
How long can Thanksgiving dinner sit out?
Two hours at room temperature, one hour in a room over 90 °F. Food kept hot at 140 °F or above is the exception.
Is there someone I can call on Thanksgiving Day?
Call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854). In 2025 it was open on Thanksgiving Day from 8 a.m. to 2 p.m. Eastern, but check the USDA site for current hours.
