Whether this is your first time preparing a Thanksgiving dinner or you’re a seasoned pro, we know it can be complicated to get the timing just right. This year, let June do the heavy lifting. Our culinary team has planned the perfect Thanksgiving with a sure-to-please menu. You know our recipes guide you every step of the way — to add to this, we’ve created a game plan to walk you through preparation and timing.
Already have a menu planned but looking for that last thing to round out your meal? Check out these collections for ideas: Holiday Appetizers and Sides, Holiday Mains, All in One June Thanksgiving, Holiday Desserts.
No set menu? Read on!
- Pick a vegetable and pie combination to customize your menu.
- Download a custom shopping list to help tackle the groceries.
- Follow along with our game plan, and cook with us!
Don’t forget to show off your delicious creations by tagging @june on social media and using the hashtags #madeinajune or #juneoven.
This menu is perfect for 4 to 6 people but is right at home with smaller groups who love leftovers. Take a look at the vegetables and desserts, and pick your favorites.
Download or print out the shopping list with your preferred pie and vegetable dish.
The Game Plan
This schedule is designed to work with a single Nonstick Pan. If you have two, you can use both on Wednesday. If you have three, you'll want to use one for brining the turkey on Tuesday.
The Weekend Before Thanksgiving (1 to 3 Days Before Brining)
- If turkey breast is frozen, begin thawing in the refrigerator in a large baking dish or pan to catch any juices.
Tuesday (Up to 2 Days in Advance)
- Make the cranberry sauce; cool and refrigerate.
- Prepare and brine the turkey; refrigerate in a large baking dish. Recipe step 1-3 [Turkey breast not completely thawed yet? Not to worry. As long as you start brining by midday on Wednesday, you’ll still have a delicious turkey. Just postpone making the gravy until you start brining your turkey.]
- Make the gravy; cool and refrigerate. Recipe step 7-13
- Make the cornbread for the stuffing; Reserve half the pan for the stuffing. Cool, wrap and store at room temperature.
Wednesday (1 Day in Advance)
- Make the soup; cool and refrigerate. Recipe steps 1-10
- Roast the delicata squash for the salad; cool and refrigerate. Recipe steps 1-4
- Make the salad dressing; refrigerate. Recipe step 5
- Make the pie; If making apple pie, cool, wrap and store at room temperature. If making pumpkin, cool, wrap and refrigerate.
- Prepare the dinner rolls but do not bake; cover and refrigerate. Recipe steps 1-10
- Make the cornbread stuffing, but don’t bake. Cover and refrigerate. Recipe steps 2-10
5 Hours Before the Meal (Thanksgiving Morning)
- Bring the stuffing to room temperature.
- Bring the cranberry sauce to room temperature
- Pull the dinner rolls from the refrigerator and let rise at room temperature until puffy, 40 to 50 minutes.
4 Hours Before the Meal (Thanksgiving Day)
- Time to start cooking! First, remove the plastic wrap from the rolls and bake: Recipe steps 13-15. Then loosely cover with foil to keep warm.
- Next, bake the stuffing: Recipe steps 1, 11-13. Then loosely cover with foil to keep warm.
- Once the stuffing is done, transfer the turkey breast to Nonstick Pan and roast. Recipe step 4-6
45 minutes Before the Meal (Thanksgiving Day)
- Bring the delicata squash and salad dressing to room temperature.
- If serving pumpkin pie, bring the pie to room temperature.
- Start preparing the Brussels sprouts or green beans; season and set aside until ready to cook. Recipe steps 1-3 for Brussels sprouts or Recipe step 1 for green beans.
½ Hour Before the Meal (Thanksgiving Day)
- Make the salad. Recipe steps 6-8
- Heat the soup on the stove; keep warm.
- Heat the gravy on the stove; keep warm.
- After the turkey’s done, transfer to a cutting board and allow it to rest at least 15 minutes (up to 45 minutes) before carving.
- Meanwhile, roast the Brussels sprouts recipe step 4 or green beans recipe step 2. Cover loosely with foil to keep warm.
- Finally, wrap the dinner rolls loosely with foil. Use the bottom shelf position and rest the foil pouch of rolls on top of the foil-covered stuffing. Use the Reheat cook-mode setting for 10-15 minutes to warm both at the same time. (Like room-temp rolls? You can also warm the stuffing solo using the Reheat cook-mode setting for 10-15 minutes.)
Serve, and enjoy!