The following can be done the day or night before, or morning of Thanksgiving:
1. Prep Brown Butter Apple Pie Make dough, form into 2 discs, wrap well and refrigerate.
Make brown butter and flour-sugar mixtures. Refrigerate brown butter mixture and reheat before using.
If assembling pie completely: Prep apples, toss with brown butter and sugar mixture, and prep through "crimping" step in step 7 (do not egg wash or pre-heat oven), then cover well with plastic wrap and refrigerate overnight. If baking pie completely, finish pie through step 8 and let cool completely, uncovered on a wire rack overnight.
2. Make giblet stock (if cooking Martha's Turkey 101) Strain the stock and store in the refrigerator until ready to use. Reheat before using.
3. Prep Big Martha’s Mashed Potatoes Peel and cut potatoes and refrigerate fully submerged in cold water. Or finish making mashed potatoes and let cool completely, then refrigerate overnight. When ready to serve, reheat, stirring over medium heat in a pot or in a bowl set over a hot water bath. Stir in more milk or water to loosen if necessary.
4. Prep Martha’s Classic Stuffing through step 5 Cut and toast bread (let cool completely, store in plastic bags at room temperature).
Chop onion, celery, sage, and parsley.
Cook onion mixture completely (step 4 & 5), then transfer to a plastic bag and refrigerate. When ready to finish stuffing combine onion mixture with bread, parsley, dried cherries and remaining broth (Step 6).
5. Prep Brussels Sprouts (don’t preheat oven) Trim, halve and slice Brussels sprouts as directed in step 1. Store the two different cuts in two separate bags in the refrigerator.
Seed pomegranate then transfer to a plastic bag or container and refrigerate.
Thanksgiving Day Game Plan
1. Finish pie, if necessary Brush with egg wash, sprinkle with sugar, cut vents and bake (can be rewarmed at 325°F for 15–20 minutes after dinner).
2. Roast Brussels sprouts Roast brussels sprouts—can be rewarmed while turkey is resting or serve room temperature.
Make cider syrup and set aside at room temperature.
3. Finish making stuffing. Stuff turkey (if cooking Martha's Turkey 101)
Wait to stuff the turkey until JUST before roasting.
4. Roast turkey (if cooking Martha's Turkey 101) Let come to room temperature early in the day
5. Finish Gravy using pan drippings (if cooking Martha's Turkey 101)
6. Remove stuffing from cavities (if cooking Martha's Turkey 101), transfer to baking dish and bake
7. Rewarm mashed potatoes
8. Finish Brussels sprouts Rewarm brussels sprouts and cider syrup (or serve room temperature).
Assemble Brussels sprouts.
9. Carve turkey