Our All-Time Best Thanksgiving Recipes
Pumpkin Cheesecake With Bourbon Whipped Cream
We sent an archival fave to different editors and had them test it out at home. They loved the results—and we think you and yours will, too.
Brined roast turkey
This moist, crisp-skinned turkey is easy enough to make on a weeknight. The gravy is so simple, you’ll ditch the canned stuff for good.” —Maureen Halushak, editor-in-chief
Get our brined roast turkey (and gravy) recipe.
Chestnut and sage stuffing
The maple and chestnut flavours give this stuffing a light, nutty sweetness that makes a killer next-day savoury bread pudding.” —Chantal Braganza, deputy editor, food
Get our chestnut and sage stuffing recipe.
Yukon mashed potatoes
“This mash is made with Yukon Gold—a Canadian spud that's more than 40 years old! To make it even more luxurious, stir in some extra butter.” —Irene Ngo, former food content director
Get our Yukon mashed potatoes recipe.
Homemade cranberry sauce
“I love chunky cranberry sauce. While there are canned versions that aren’t so jelly-like, it’s not the same as the fresh, sugary crunch of homemade.” —Chantal Braganza, deputy editor, food
Get our homemade cranberry sauce recipe.
Pumpkin cheesecake with bourbon whipped cream
"I'm not the biggest cheesecake fan , but this recipe won me over. The Bourbon Whipped Cream is a must: a lovely, complex contrast to all that richness.” —Gillian Grace, deputy editor, digital
Get our pumpkin cheesecake recipe.
Thanksgiving dinner game plan
The day before
3:00 pm: Preheat oven to 350F. Prep and bake stuffing. Set aside to cool, then cover and refrigerate in an oven-safe dish. 4:00 pm: Reduce oven heat to 325F. Prep and bake cheesecake. Set aside to cool, then cover and store at room temperature. 4:30 pm: Make candied pecans. Set aside to cool, then cover and refrigerate. 4:45 pm: Make cranberry sauce. Refrigerate covered overnight. Set aside to cool, then cover and refrigerate. 5:00 pm: Make bourbon whipped cream. Refrigerate covered overnight. 5:05 pm: Brine turkey and refrigerate. 7:00 pm: Cover cooled cheesecake with plastic wrap. Refrigerate overnight.
Thanksgiving day
1:30 pm: Preheat oven to 450F. Prep turkey and roast. 2:15 pm: Reduce oven heat to 325F. Continue roasting turkey. (You may need more or less time to roast depending on the size of your turkey.) 4:30 pm: Boil and mash potatoes. Transfer to an oven-safe baking dish and cover with foil. 5:25 pm: Remove cranberry sauce from fridge and let it come to room temperature. 5:30 pm: Transfer turkey to a cutting board and tent with foil. 5:35 pm: Reheat stuffing (uncovered), and mashed potatoes (covered) in 325F oven, stirring halfway through, until warmed through, 25 to 30 min. 5:40 pm: Make gravy. 6:00 pm: Carve the turkey (get our turkey carving tips here!), pour the wine and dinner is served!
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