Up to 3 Days in Advance

• done!

  Make the cider glaze for the Cider-Glazed Turkey; refrigerate.

• done!

  Make the gravy base for the Bourbon Gravy; refrigerate. (Alternatively, make and freeze up to 1 month in advance.)

• done!

  Make the Jellied Cranberry-Ginger Sauce; refrigerate.

• done!

  Make the Fig and Cranberry Compote; refrigerate.

Up to 2 Days in Advance

• done!

  Prep the vegetables for the turkey; refrigerate.

• done!

  Prep the Sausage and Apple Stuffing (but do not bake); refrigerate.

• done!

  Make the Scalloped Potatoes (but do not bake); refrigerate. (Alternatively, make and freeze up to 1 month in advance.)

• done!

  Prep the Brussels sprouts for the Sautéed Brussels Sprouts With Poppy Seeds; refrigerate.

• done!

  Prep the carrots for the Brown Sugar-Glazed Carrots With Rosemary and Pecans; refrigerate.

• done!

  Toast the pecans for the Brown Sugar-Glazed Carrots With Rosemary and Pecans; store at room temperature.

• done!

  Make the Sweet Potato Pie; refrigerate.

1 Day in Advance

• done!

  Make the No-Knead Onion Rolls; store at room temperature.

• done!

  If frozen, transfer the gravy base and/or scalloped potatoes to refrigerator to thaw.

Thanksgiving Morning

• done!

  Bring the stuffing and potatoes to room temperature.

4 Hours Before the Meal

• done!

  Roast the turkey.

• done!

  Make the Candied Nut Cream for the sweet potato pie; refrigerate.

1 Hour Before the Meal, While the Turkey Rests

• done!

  Bake the potatoes.

• done!

  Bake the stuffing.

• done!

  Finish the gravy.

• done!

  Bring the cranberry compote to room temperature.

• done!

  Unmold the jellied cranberry sauce; refrigerate.

• done!

  Bring the sweet potato pie to room temperature.

1/2 Hour Before the Meal

• done!

  Cook the carrots.

• done!

  Cook the Brussels sprouts.

• done!

  Warm the onion rolls, if desired.

Just Before the Meal

• done!

  Carve the turkey.

  Related: How to Carve a Turkey

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