Three turkey routes. One sign-up sheet.
A plan that keeps the kitchen from becoming a parking lot.
Thanksgiving at my house is usually about 25 people. I do not cook every dish myself, and I do not decide the entire menu alone.
I start with the food I know is going to be on the table, make a sign-up sheet, let everybody claim what they want to bring, and then I fill in whatever gaps are left.
That is the game plan.
Pick your turkey route, send the sheet, protect the kitchen, and plan the cooking order. Every recipe on this page is live and tested. Open the individual recipes for their prep, cooking, resting, and chilling times and doneness checks.
Real Talk
This page is not a fantasy Thanksgiving where one person cooks twelve dishes in one kitchen and somehow sits down smiling with everything ready. It is how I organize a big family meal so the food gets covered, the kitchen does not become a parking lot, and I know what I actually need to cook before I shop.
Step 1: Start With the Food That Is Always There
Our Thanksgiving changes a little every year, but the center of the table is pretty predictable.
The mains
Turkey is on the table, but it is not trying to feed 25 people by itself. We also have ham and usually some version of pot roast. That is one reason I am perfectly happy buying a smaller turkey.
The ham: the Instant Pot warms a spiral ham and keeps the oven available for baked dishes. The broiler finish is what makes the crust, so include that step in your equipment plan.
The pot roast: there are six versions on the site. The guide compares them by method and time so you can pick the one that fits the equipment you have left.
The sides that always show up
Southern cornbread dressing. Feeds 32, split between two half-sheet pans, and bakes at 375°F. I make it ahead so the full bake is separate from the Thanksgiving oven queue. It still needs oven space to reheat until hot throughout (165°F). Use the recipe for its preparation and reheating instructions.
Collard greens. The stovetop version occupies a burner, so I make it ahead too. The greens reheat gently on the stovetop with their pot liquor. Instant Pot and sautéed versions are in Fill the Gaps if you would rather cook them on the day.
Potato salad. The cold side. A make-ahead choice that does not join the hot-food queue.
Southern baked mac and cheese. Feeds 20 and bakes at 325°F. Include its resting step in your cooking order, and use the recipe for the baking and resting times.
Those are not suggestions for my family. Those are the dishes I expect to see.
The rotating extras
This is where the menu moves around. Green beans might be Vegan Green Bean Casserole for the creamy holiday route or Instant Pot green beans for something simpler. Mashed potatoes, maple bacon Brussels sprouts, extra vegetables, breads, and whatever somebody really wants to bring can all land here. If the casserole is claimed, its Dairy-Free Condensed Cream of Mushroom Soup can be made ahead. Dessert has its own section below, but it can be a sign-up slot too.
I do not decide how many rotating sides we need before I know what people are bringing. That is exactly what the sign-up sheet is for.
Step 2: Pick Your Turkey Route
I like smaller turkeys. In my experience they are easier to cook evenly without drying out, and at a table with ham and pot roast there is no reason for me to buy the biggest bird in the store.
Every route below is a tested recipe. The difference is the size of the bird, which piece of equipment it ties up, and which preparation and finishing steps need space. Use each recipe for its timing and doneness checks.
The Oven Route: 14–15 lb. spatchcock turkey
Best for: the biggest bird and the crispiest skin, when the oven is yours to give up.
For the oven, I like a 14- to 15-pound turkey. Spatchcocking gets the bird flatter so the breast and dark meat cook more evenly, and it gives you a lot of skin exposed to the heat.
The equipment plan: follow the recipe for brining and preparing the bird, then reserve the oven for its 425°F roast. Leave room in the cooking order for resting and carving; use the recipe's thermometer checks to judge doneness.
The Instant Pot Route: 8–9 lb. turkey in an 8-quart pot
Best for: moving the main cooking step out of the oven.
For my Instant Pot whole turkey, a 9-pound bird fits in my 8-quart pot with the wing tips removed. That is my tested setup. Bird shape varies, so I treat that as what works in my kitchen, not a promise that every 9-pound turkey fits every 8-quart cooker exactly the same way.
The equipment plan: the bird cooks in the pressure cooker, followed by natural release and crisping under the air fryer lid or the broiler. Include that finishing step when assigning oven space. Follow the recipe for pressure cooking, release, crisping, and doneness.
The advantage is obvious on Thanksgiving: the main cooking step leaves the oven open for the baked sides.
The 6-Quart Route: Instant Pot turkey breast
Best for: a 6-quart Instant Pot, a smaller table, or a second turkey when the whole bird is already covered.
A whole turkey does not fit a 6-quart pot. The breast does. It is also the simplest way to put a second turkey on the table when the whole bird is already claimed.
The equipment plan: the breast cooks in the pressure cooker, followed by natural release and a broiler finish for the skin. The oven is only needed for the broil. Follow the recipe's weight-based cooking instructions, release steps, and doneness checks.
Turkey Routes at a Glance
| Route | Bird | Ties up | Cooking order | Best for |
|---|---|---|---|---|
| Spatchcock | 14 to 15 lb | The oven | Brine and prepare; roast, rest, and carve | Biggest bird, crispiest skin |
| Instant Pot whole turkey | 8 to 9 lb | An 8-quart pot, plus air fryer lid or broiler | Pressure cook, release, crisp, and carve | Oven available during pressure cooking |
| Instant Pot turkey breast | Breast only | A 6- or 8-quart pot, plus broiler | Pressure cook, release, broil, and carve | 6-quart owners, smaller tables |
The "Protect the Kitchen" System
With a crowd this size, I care almost as much about where a dish needs to be finished as I do about who is making it. No matter which turkey route you pick, two rules apply.
We schedule the equipment, not the menu. I am not scheduling every food that will be eaten. I am scheduling the food that actually needs my kitchen.
- Oven space: Dressing, baked mac and cheese, and green bean casserole can all need it, and not at the same temperature: the dressing bakes at 375°F, the green bean casserole at 350°F, and the mac and cheese at 325°F. The spatchcock turkey needs it too, at 425°F. Making the dressing ahead separates its full bake from reheating, and an Instant Pot turkey changes the whole traffic pattern. Follow each recipe when planning the baking and finishing steps.
- Stovetop space: Reheating greens, gravy, and last-minute pots can pile up fast.
- Cold space: Potato salad, desserts, drinks, and anything arriving early need somewhere to go.
- Counter space: Twenty-five people means serving dishes, foil pans, carving boards, and people walking in with food. Clear more than you think you need.
We ask "ready to serve?" before we ask "who is bringing it?" A casserole that arrives hot and ready to serve is not the same thing as a casserole that arrives needing to finish in the oven. The food can be covered while the kitchen is still completely overbooked.
Technique Highlight
Move the main turkey cooking step out of the oven. The oven is the one piece of equipment every hot side wants at the same time. The Instant Pot whole turkey cooks in the pot, then uses the air fryer lid or broiler for crisping. The Instant Pot ham also has a broiler finish. Account for those finishes alongside the baked sides, one oven temperature at a time.
Step 3: The Sign-Up Sheet
This is the part that keeps me from shopping for a meal that six other people are already helping cook.
I send the sheet out with the core dishes already listed, let people claim what they want, and leave room for extras. Then I look at what is still empty and decide what I am making.
| Dish | Who is bringing it? | Amount / pan size | Ready to serve? | Needs at the house |
|---|---|---|---|---|
| Turkey | Oven / Instant Pot | |||
| Ham | Instant Pot / broiler | |||
| Pot roast | ||||
| Dressing | Oven | |||
| Collard greens | Stovetop or Instant Pot | |||
| Potato salad | Refrigerator | |||
| Mac and cheese | Oven if finishing here | |||
| Green beans | ||||
| Mashed potatoes | ||||
| Brussels sprouts | ||||
| Dessert | Refrigerator | |||
| Drinks / ice | Refrigerator / cooler |
Download a printable copy of the sign-up sheet and fill it in by hand.
The most important column might be the last one. This is why I want the sign-up sheet before I make a day-of schedule. Once I know what is arriving finished and what needs my equipment, the schedule only has to solve that.
Step 4: Fill the Gaps
Once people have claimed dishes, I look at the sheet and fill whatever is missing. That might mean I make two mains and somebody else handles the third. It might mean all the staple sides are covered and I add one vegetable. It changes every year.
If mac and cheese is still open: start with my mac and cheese guide and choose the version that fits the table and the kitchen. The no-boil gluten-free version is in there too.
If green beans are still open: choose the Vegan Green Bean Casserole when you want the creamy holiday classic, or Instant Pot green beans for a simpler side. The casserole uses one batch of Dairy-Free Condensed Cream of Mushroom Soup, and that component can be made ahead using its recipe's instructions.
If pot roast is still open: use the pot roast guide to choose the method that fits your available time and equipment.
If greens are still open: choose based on the kitchen space you have left. Stovetop Southern collards occupy a burner, which is why I make them ahead. Instant Pot collards use the pressure cooker, while sautéed collards need stovetop space. Use the individual recipes for their cooking times and doneness checks.
If potatoes are still open: mashed potatoes with evaporated milk catch the gravy and need stovetop space. Pressure cooker sweet potatoes use the pressure cooker and stay off the stovetop. Choose the recipe that fits the equipment you have available.
Gluten-Free Callout
Feeding a mixed table? The no-boil gluten-free mac and cheese, the gluten-free key lime cheesecake bars, and the gluten-free pumpkin bread are built gluten-free from the start. Several other recipes on this page carry gluten-free notes in the post, so one table can work without cooking two dinners.
Step 5: Dessert Is a Sign-Up Slot Too
Dessert is part of the make-ahead plan. On Thanksgiving Day the oven and the refrigerator are both spoken for, so check each dessert recipe for its baking, cooling, and chilling steps and reserve refrigerator space where needed.
Sweet Potato Pie is the one that belongs on this table. One recipe makes 24 slices, which matters at 25 people.
Southern Banana Pudding with Meringue is the other classic. Twelve servings, topped with a baked meringue, and it can be served warm or cold, so it is fine made ahead and chilled.
Hummingbird Carrot Cake is the cake option. Include its cooling and chilling steps in the make-ahead plan, following the recipe.
Instant Pot Pumpkin Cheesecake with Maple Glaze is the seasonal one. It cooks in the pressure cooker and never touches the oven. Its release, cooling, and chilling steps belong in the make-ahead plan; follow the recipe for those instructions.
Gluten-Free Key Lime Cheesecake Bars bring something brighter to a heavy table, and they are the gluten-free option. Include their chilling step in the make-ahead plan and follow the recipe.
For more cheesecake options, the cheesecake guide compares flavors, pan choices, and cooling and chilling steps.
Pick one, or let two people claim two. Either way, include the dessert's equipment and chilling needs on the sign-up sheet.
Step 6: The Host Cooking Plan
Build the cooking plan around the dishes you are responsible for and the food arriving from other kitchens. Use the individual recipes for exact times and doneness; the steps here organize the work and the equipment.
Set the menu
- Send the sign-up sheet.
- Choose your turkey route and follow the recipe's safe thawing and preparation guidance.
- List the dishes that are non-negotiable for your table so they cannot accidentally go unclaimed.
Check the kitchen needs
- Check the sheet and claim the remaining gaps yourself.
- Ask which incoming dishes need oven, stovetop, refrigerator, or counter space.
- Shop for only the dishes you are responsible for, plus household basics, drinks, ice, foil, storage containers, and anything nobody thinks to claim.
- If the green bean casserole is yours, include the dairy-free cream of mushroom soup in your make-ahead plan and follow its recipe.
Plan the make-ahead work
- Spatchcock route: plan the brining step around the recipe's instructions, with refrigerator space for the bird.
- Include cooling and chilling in the dessert plan, especially for the pumpkin cheesecake and key lime bars.
Prepare dishes and serving space
- Use the recipe's make-ahead instructions for cold dishes you are making, especially potato salad.
- Make the dressing and stovetop collards ahead to separate the full bake and stovetop cooking from reheating. Keep the collards with their pot liquor and follow the recipes' make-ahead instructions.
- Include the sweet potato pie or carrot cake in the make-ahead work, following its recipe.
- Do the make-ahead steps from the specific recipes you are responsible for.
- Set out serving dishes, trivets, utensils, foil, food labels, and storage containers.
- Clear refrigerator and counter space for incoming food.
Thanksgiving Day: Cooking Order
Use the recipe steps to decide which dishes need the equipment first, including any resting, pressure-release, or finishing steps. The order depends on your turkey route and what guests bring ready to serve.
If the dressing and collards are made ahead, their reheating steps still need kitchen space. The green bean casserole bakes at 350°F and mac and cheese at 325°F, so account for the oven temperature change. Dressing needs oven space to reheat until hot throughout, 165°F. If the oven queue is too crowded, put one of the baked sides on the sign-up sheet as ready to serve.
- Start with your turkey route: For spatchcock, follow the recipe's brining and preparation steps and reserve the oven for the 425°F roast. For the Instant Pot whole turkey or breast, reserve the pot and include pressure release, crisping, resting, and carving in the plan. Use the recipe for all cooking and doneness checks.
- Assign the greens: If made ahead, reheat the collards on the stovetop over low heat with their pot liquor. If cooking them today, choose the stovetop, sautéed, or Instant Pot recipe according to which equipment is free.
- Plan the baked sides: Green bean casserole and mac and cheese need different oven temperatures. Follow their recipes for baking and finishing, including the casserole's fried-onion topping and the mac and cheese's rest.
- Keep reheating in the oven plan: Dressing made ahead still needs oven space. Follow its reheating instructions and keep it in until the center reaches 165°F; do not treat the make-ahead bake as a substitute for that step.
- Give the ham its own slot: Reserve the Instant Pot for warming and the broiler for the crust. If the turkey uses the same pot or broiler, put those recipe steps in sequence.
- Fit potatoes and cold dishes around the hot-food queue: Mashed potatoes need stovetop space; pressure cooker sweet potatoes need the pot. Keep refrigerator space for potato salad and chilled desserts, and follow their serving instructions.
- Include the finishing steps: Crisp the turkey skin, broil the ham, and allow the rests called for in the recipes before carving or serving. Account for these steps when sharing equipment.
The important thing is to know which food is arriving finished, which food needs your equipment, and which gaps you personally own. The cooking plan should solve that.
Cooking for a Smaller Table?
You do not need three mains and a table full of sides just because that is what happens at my house.
Pick one turkey route, then choose the sides that matter to your family. If I were shrinking our table down, I would start with turkey, dressing, greens, mac and cheese, and one cold or fresh side. Everything else is optional.
Still Not Sure?
Oven is the bottleneck: Instant Pot whole turkey.
Only have a 6-quart: Instant Pot turkey breast.
Biggest bird, crispiest skin: Spatchcock.
Stovetop is taken: Instant Pot collards.
Need the easiest main: Instant Pot ham.
Mac and cheese is open: the mac and cheese guide.
Pot roast is open: the pot roast guide.
Gluten-free at the table: no-boil GF mac, key lime bars, GF pumpkin bread.
Thanksgiving Game Plan FAQ
Yes. My tested setup is an 8 to 9 pound bird in an 8-quart Instant Pot, with the wing tips removed on a 9-pounder. The bird cooks in the pot, then the skin gets crisped under the air fryer lid or the broiler. Follow the recipe for cooking, pressure release, crisping, and doneness. If you have a 6-quart, use the Instant Pot turkey breast instead.
At my table, the turkey is not feeding 25 people by itself. Ham and pot roast are on the table too, so I buy a 14 to 15 pound bird for the oven or an 8 to 9 pound bird for the Instant Pot. If turkey is your only main, size up or add a turkey breast as a second bird.
Potato salad, the dairy-free cream of mushroom soup for the green bean casserole, and desserts can be part of the make-ahead plan. Include the cooling and chilling steps for pumpkin cheesecake and key lime bars. I also make the dressing and stovetop collards ahead and plan kitchen space for reheating. Check each recipe for make-ahead steps and any cooling, chilling, storage, or reheating instructions.
Move the main turkey cooking step to the Instant Pot, then account for the air fryer lid or broiler finish. The ham also needs a broiler finish. I bake the dressing ahead and include its reheating step in the oven plan. Green bean casserole bakes at 350°F and mac and cheese at 325°F, so plan the temperature change between them. Use the last column of the sign-up sheet to identify every dish that needs oven space and put those steps in sequence.
Holiday Dinner Game Plans
- Thanksgiving Dinner Game Plan
- Christmas Dinner Game Plan
- New Year's Day Game Plan
- Easter Dinner Game Plan
- St. Patrick's Day Corned Beef Game Plan
The point of a Thanksgiving game plan is not to cook more food. It is to know what needs to happen, who is responsible for it, and where it needs to happen before the kitchen gets crowded.
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