Step-by-Step

Note: Please read these meal prep instructions in their entirety before starting. You might be multitasking (i.e. starting one step, then starting another, and then coming back to finish the first step later).

I’d like to remind you to relax and remember to breathe when you make Thanksgiving dinner. I know I am prone to getting stressed and running around like a chicken with my head cut off but everyone – my family especially – will enjoy the holiday more if I am coming from the right place – a calm, sane mom. ♥

1. Preheat the oven to 425F. While you wait, pull out everything you need and put it on the counter. (see Mise En Place above)

Tip: Put on an apron to keep your clothes clean! 

2. Prep the Turkey: Pull the turkey from the brine and rinse. On your large cutting board, place the turkey breast-side down on a cutting board. Using a pair of sharp kitchen shears, cut out the spine. Make a 1/2” cut on the edge of the breastbone. Flip the turkey over so it is breast-side up and press down to flatten the turkey. Wash your hands. Season with Poultry Seasoning. Put the turkey on the roasting rack and place the turkey in the oven. Set a timer for 45 minutes. 

Tip: In many ovens, the bottom rack cooks faster than the top so try placing it there by adjusting your shelves. 

3. Green Beans: Turn on HOT water at the sink. Fill a saucepan about ¾ of the way full with water and add 1 tsp salt. Set on a burner and set to high for it to boil. 

Tip: Leave hot water running because you want your cup of water warm for the rolls. 

4. Rolls: Melt 1 Tbsp butter (for the rolls) in an extra small pyrex dish in the microwave. 

Tip: I do it in 7 second intervals. 

In the stand mixer, mix 2 Tbsp yeast, 1 cup warm water, ¼ cup sugar. Let it sit while you continue. 

5. Potatoes: Quarter 2 lbs white potatoes + 2 lbs sweet potatoes on your medium cutting board. Add the first trivet to your Instant Pot + add 1 cup water. Add white potatoes on top of the first trivet. Add the second trivet + add a layer of foil on top. Add the sweet potatoes. Close, seal, and set the timer 10 minutes.

Tip: Be sure to put white potatoes on the bottom so you can mash them in there afterwards and save a dish! 

6. Rolls: Add 4 cups flour, ⅓ cup coconut oil,  ½ tsp salt and mix well in your stand mixer. Then, add 1 egg and melted butter. Let it continue mixing while you move onto the next step. 

7. Green Beans: Your water should be boiling by now. Add 24 oz frozen green beans to the pot. Set a timer for 2 minutes and then dump into your strainer in the sink. Meanwhile, add mushroom soup, 2 tsp coconut aminos, and ½ tsp pepper to the pot. Then, add the strained green beans to the soup and stir with a spatula. Set a timer for 3 minutes for the rolls. Pour into an 8×8 baking dish and put in the microwave. 

Tip: Placing a dish into the microwave keeps it warm while you wait for oven space. 

8. Rolls: Shape 15 rolls on a large silpat mat.

Tip: Use a well floured surface to prevent sticking on your baking mat or kitchen counter. 

They don’t have to be pretty- it just bakes pretty! Place in a 9×13 baking dish. Cover, so they don’t dry out) and rest next to the stove. Set a timer for 10 minutes. 

9. Start Stuffing: Melt 2 Tbsp butter in your large stainless steel pot. Meanwhile, dice 1 celery rib, ½ white onion and add to the melted butter. Then, add rest of chicken stock and  2 tsp poultry seasoning and bring to a boil.

10. Start Pie Crust: Pull out of the refrigerator, poke holes about every inch in a grid, and bake for 2 minutes on the top rack. Set a timer! 

11. Rolls: Get rolls in the oven. Set a timer for 10 minutes. 

12. Cranberry Sauce: In a small sauce pot, add 1 cup water, 1 cup sugar, and stir. Turn the heat one notch below high. 

Quick Release the Instant Pot when the timer beeps for your potatoes.  

Tip: Use whatever utensil is in your hand to move the dial so you don’t get burned by the steam. 

13. Stuffing: To boiling stock, add cubed bread, salt, and stir. Turn off. Then, pour into an 8×8 pyrex. Put in the warming drawer of your oven. 

14. Cranberry Sauce: When sugar is melted, add cranberries. Peel small orange in one long piece to easily remove later. Slice orange into thirds above and below the equator so that the orange flavor infuses the cranberries. Add to cranberries. Keep on 7-8 heat. Cook until most cranberries have burst then turn the heat off.

15. Sweet Potato Casserole: In a small pyrex bowl, add 1 Tbsp coconut sugar, 6 Tbsp rolled oats, and 1 Tbsp butter. Measure ½ cup pecan pieces and roughly chop on a medium sized cutting board. Add pecans to the mixture and mash the ingredients together with your hands to make the crumble topping. Wash your hands. 

Move sweet potatoes from IP to the blender with tongs. Measure 1 cup canned coconut milk into a glass measuring cup. Set aside for pumpkin pie. In the blender, 4 Tbsp coconut milk (from can) and 2 Tbsp butter. 

Tip: If your blender lid has a hole in the top, pop it open and add these while it runs instead of turning it on and off each time. 

Then, add 2 Tbsp maple syrup, 1 egg, 1 tsp vanilla extract, 1 tsp cinnamon, ½ tsp salt, and ½ tsp nutmeg. It should combine quickly. Pour it into a 9×13 pyrex. Use a spatula if need be to scoop it out. Top with toppings from the previous step. If the oven is free, put in the oven. Otherwise, put it in the warming drawer.

Tip: If you don’t have a blender, a food processor or a large bowl and immersion blender will also do the trick. 

16. Mashed Potatoes: Remove the trivet from the IP with tongs and mash potatoes using a potato masher. Add 4 Tbsp butter, rest of coconut milk from the can/carton, and ¼ – ½ cup milk. Add ½ tsp salt and ¼ tsp pepper. Cover with a lid to keep warm.

Check to see if all your cranberries have burst and turn the burner off when they do. 

Check to see how your rolls are doing if the timer hasn’t gone off yet. 

17. Turkey: Pull turkey from the oven.

Pour off 2 cups of liquid into the large glass pyrex measuring cup and quickly put the turkey back in the oven and add your oven safe meat thermometer deep into the breast to check the temperature. Continue onto the next step while it measures. 

18. Gravy: Melt 4 Tbsp butter in a medium sauce pot. Add 4 Tbsp flour and cook flour using a whisk. Slowly pour in turkey drippings while whisking quickly.

19. Pumpkin Pie: Make pie filling in a large pyrex bowl by adding 1 can pumpkin puree, 3 eggs, 1 cup measured coconut milk, 1 tsp vanilla, ¾ cup sugar, ½ tsp salt, 1 tsp cinnamon, 1 ½ tsp homemade pumpkin pie spice, and stir well. Pour into the crust and place in the oven to bake. Set a timer for 10 minutes. When it beeps, lower temp to 350F and bake for 50 minutes. Set a timer! 

20. Turkey: When your Turkey has reached 165 pull it from the oven and set it on the counter to rest, about 10 minutes. 

21. Finishing touches:

• Add the topping to green beans and put in the oven to warm.
• Move mashed potatoes from IP to medium mixing bowl.
• Place the mashed potatoes in the oven to warm.
• Place sweet potato casserole in the oven to warm.
• Place the stuffing in the oven to warm.

Tip: Save the Turkey carcass to make bone broth along with veggie scraps! 

22. Carve turkey and place on serving platter. Set everything on the table or serve buffet style in the kitchen. Dig in and enjoy the day!