Make everything ahead. And I mean everything.

“What is the best order of operations for 1 and 2 day before gobble gobble prep? Should I peel my potatoes a day early?! 2?! Any guidance welcome!” - @maddiepete

My general Thanksgiving strategy is make EVERYTHING ahead, except for the turkey (although, sometimes the turkey). When the turkey comes out of the oven it needs a long time to rest, and that's when I reheat everything. Some stuff gets reheated on the stove and some stuff in the oven.

Part of my strategy is to make sides that can be served room temp so they don't need reheating. Salad is an ideal side because not only does it bring acid and crunch, both of which are lacking on the Thanksgiving menu, but you can prep it ahead and then toss.

I don't think it's necessary to peel potatoes ahead of time and hold them in water, but there are other do-aheads. Of course it depends on your specific menu, but here's my basic schedule:

1-2 weeks before: Make cranberry (it typically lasts forever) and stock if using homemade (not a necessity), make and freeze pie dough.

2 days before: Chop everything for the stuffing, cut and air dry the stuffing bread if you're starting from a whole loaf, thaw pie dough in the fridge, make salad dressing (if serving), toast any nuts that appear anywhere on the menu, pick out all your serving platters and utensils

1 day before: Pat the turkey dry and season it, assemble the stuffing (cover and refrigerate), bake any desserts (if making), set the table, prep salad greens and store in a bag in the fridge, chill wine / drinks

Thanksgiving AM: Let turkey come to room temp, make the mashed potatoes and hold in a double boiler off the heat* (well covered), bake the stuffing, get the turkey in the oven and work on other sides

1 hour before (while the turkey rests): Reheat mashed potatoes stovetop, reheat stuffing in the oven along with any other sides, toss salad, plate anything that's good at room temp, then carve turkey and plate the hot dishes.

If you tell me the dishes you're making, I can suggest a schedule!

*Make mashed potatoes a little looser than you normally would (by adding more milk/butter) since they will tighten up a bit at they sit. Obvi you can always add more to adjust the consistency.