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Brined roast turkey
This moist, crisp-skinned turkey is easy enough to make on a weeknight. The gravy is so simple, you’ll ditch the canned stuff for good.” —Maureen Halushak, editor-in-chief
Thanksgiving dinner game plan
The day before
3:00 pm: Preheat oven to 350F. Prep and bake stuffing. Set aside to cool, then cover and refrigerate in an oven-safe dish.
4:00 pm: Reduce oven heat to 325F. Prep and bake cheesecake. Set aside to cool, then cover and store at room temperature.
4:30 pm: Make candied pecans. Set aside to cool, then cover and refrigerate.
4:45 pm: Make cranberry sauce. Refrigerate covered overnight. Set aside to cool, then cover and refrigerate.
5:00 pm: Make bourbon whipped cream. Refrigerate covered overnight.
5:05 pm: Brine turkey and refrigerate.
7:00 pm: Cover cooled cheesecake with plastic wrap. Refrigerate overnight.
Thanksgiving day
1:30 pm: Preheat oven to 450F. Prep turkey and roast.
2:15 pm: Reduce oven heat to 325F. Continue roasting turkey. (You may need more or less time to roast depending on the size of your turkey.)
4:30 pm: Boil and mash potatoes. Transfer to an oven-safe baking dish and cover with foil.
5:25 pm: Remove cranberry sauce from fridge and let it come to room temperature.
5:30 pm: Transfer turkey to a cutting board and tent with foil.
5:35 pm: Reheat stuffing (uncovered), and mashed potatoes (covered) in 325F oven, stirring halfway through, until warmed through, 25 to 30 min.
5:40 pm: Make gravy.
6:00 pm: Carve the turkey (get our turkey carving tips here!), pour the wine and dinner is served!
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