Make homemade pie crusts: prepare a double batch of your favorite pie crust recipe. Roll out, press into pie dishes, wrap tightly in plastic wrap, and freeze until needed.

If using a frozen turkey, transfer it from the freezer to the refrigerator today. Allow 24 hours of fridge thaw time per 4–5 pounds of turkey weight.

Make your complete grocery shopping list and shop today to avoid the last-minute holiday crowds and get better pricing.

Bake the pumpkin pie: pull pie crust from freezer, pour in pumpkin filling (combine all pie filling ingredients and whisk until smooth), bake at 350°F for 50–60 minutes until just set with a slight wobble in the center. Cool completely, then refrigerate covered with foil for up to 4 days.

Make cranberry sauce: combine cranberries, sugar, orange juice, orange zest, and salt in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries burst and sauce thickens, about 12–15 minutes. Cool, transfer to a mason jar, and refrigerate for up to 5 days. Flavor improves with time.

Dry brine the turkey: remove turkey from packaging, pat completely dry with paper towels. Combine kosher salt, pepper, thyme, and rosemary. Rub generously all over the outside of the bird, under the breast skin, and inside the cavity. Place turkey on a rack over a rimmed baking sheet and refrigerate UNCOVERED for 48 hours. The uncovered air exposure helps dry the skin for maximum crispiness.

Make turkey stock: place the turkey neck and giblets in a roasting pan with roughly chopped onion, carrot, and celery. Roast at 400°F for 45 minutes until browned. Transfer to a large stockpot, cover with 6 cups cold water, bring to a boil, reduce to a simmer, and cook for 2 hours. Strain, cool, and refrigerate. Skim fat before using.

Dry your bread: cube the sandwich bread and cornbread and spread on sheet pans. Toast in a 225°F oven for 60–75 minutes, stirring once, until dry and slightly crisp. Alternatively, leave spread on sheet pans overnight uncovered at room temperature.

Make stuffing base: melt butter in a large skillet over medium heat. Sauté diced onion and celery until soft and translucent, about 8 minutes. Add sage and thyme and cook 1 minute more. Combine with dried bread in a large bowl. Whisk beaten eggs into warm stock and pour over the bread mixture, tossing gently until evenly moistened. Season generously with salt and pepper. Transfer to a buttered 9x13 baking dish, cover tightly with foil, and refrigerate. Do not bake yet.

Make green bean casserole base: blanch trimmed green beans in boiling salted water for 3 minutes, then transfer to an ice bath. Pat dry. Sauté mushrooms and garlic in butter until the mushrooms have released their liquid and are golden, about 8 minutes. Sprinkle with flour and cook 1 minute. Gradually whisk in stock and cream. Simmer until thickened, 3–4 minutes. Season with salt and pepper. Combine sauce with green beans in a baking dish, cover, and refrigerate. Do not add crispy onions yet.

Make ahead mashed potatoes: boil peeled, quartered Yukon Gold potatoes in well-salted water until completely tender, about 20 minutes. Drain thoroughly and press through a ricer or mash by hand until smooth. Stir in butter, cream cheese, and warm heavy cream until creamy and well-combined. Season generously with salt. Press plastic wrap directly onto the surface to prevent a skin. Refrigerate for up to 2 days.

Make gravy: melt butter in a heavy saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 2 minutes until golden. Gradually whisk in warm turkey stock, adding it slowly to prevent lumps. Add Worcestershire sauce and season with salt and pepper. Simmer, stirring frequently, until gravy reaches your desired thickness, about 8–10 minutes. Taste and adjust seasoning. Cool and refrigerate. On Thanksgiving Day, reheat over low heat, whisking in pan drippings from the turkey.

Make sweet potato casserole base: stir together mashed cooked sweet potatoes, butter, brown sugar, cream, vanilla, and cinnamon. Transfer to a buttered baking dish, cover, and refrigerate. The marshmallow topping gets added right before baking tomorrow.

Set your Thanksgiving table tonight. Calculate your turkey roasting schedule: roast at 325°F for approximately 13 minutes per pound. Work backward from your planned serving time. Write the start time on a sticky note and put it on your oven. Confirm all refrigerated dishes are labeled with reheating notes.

Remove turkey from the refrigerator 1 hour before roasting to take the chill off. Preheat oven to 325°F. Rub softened butter all over the outside of the turkey and under the breast skin. Truss the legs with kitchen twine. Place breast-side up on a rack in a roasting pan. Roast, basting with pan drippings every 45–60 minutes, until a probe thermometer inserted into the thickest part of the thigh (away from bone) reads 165°F.

About 60 minutes before the turkey is done, pull stuffing and sweet potato casserole from the refrigerator to begin warming up. Bake stuffing covered at 350°F for 30 minutes, then uncover for 20 more minutes until the top is golden and crispy. Top sweet potato casserole with marshmallows and bake at 350°F for 25–30 minutes until marshmallows are golden.

Add crispy fried onions to the top of the green bean casserole and bake at 350°F for 25 minutes until hot and bubbly. Reheat gravy in a saucepan over low heat, whisking in turkey pan drippings once the bird is rested. Reheat mashed potatoes over low heat with warm cream, stirring vigorously until smooth and heated through.

Remove turkey from oven and let rest uncovered for 20–30 minutes before carving. Resting is critical — it allows the juices to redistribute and makes carving much easier. Carve the turkey, arrange on a platter, and serve with all your beautifully finished make-ahead sides.