Ina Garten, the beloved Barefoot Contessa, has once again shared her Thanksgiving menu for 2025, and it’s a masterclass in planning ahead. Known for her philosophy that holidays should be joyful rather than stressful, Garten has mapped out a four-day schedule that ensures hosts can serve a flawless meal without spending the entire day in the kitchen.
Her approach begins on Monday and stretches through Thursday, with each day dedicated to specific dishes that can be prepped in advance and refrigerated until the big meal.
Day-by-Day Breakdown
Monday: Gravy & Turkey Prep
Make-Ahead Turkey Gravy with Onions & Sage, which can be refrigerated for up to a week. Begin dry-brining the turkey with salt, thyme, and lemon zest, then refrigerate until Wednesday.
Tuesday: Dessert First
Pumpkin Flan with Maple Caramel replaces traditional pies.
The flan can be made up to three days ahead and served cold, saving oven space on Thanksgiving Day.
Wednesday: Sides with Staying Power
Leek & Artichoke Bread Pudding, a savory twist on stuffing. Goat Cheese Mashed Potatoes, creamy and tangy, assembled in advance. Remove the plastic wrap from the turkey and refrigerate uncovered overnight to dry the skin for crisp roasting.
Thursday: The Main Event
Roast the Make-Ahead Turkey, carve it an hour before guests arrive, and reheat slices on a platter over gravy. Prepare Sautéed Shredded Brussels Sprouts on the stovetop, a quick three-ingredient side that complements the heavier dishes.
Ina’s Hosting Hacks
Garten emphasizes carving the turkey early and reheating it before serving, a trick that eliminates last-minute stress. She also recommends pairing the meal with Pinot Noir or Champagne, keeping the atmosphere festive and relaxed.
Why It Works
This menu reflects Garten’s philosophy: classic flavors, make-ahead convenience, and elegant presentation. By spreading tasks across four days, she ensures that Thanksgiving hosts can enjoy the holiday alongside their guests rather than being stuck in the kitchen.
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