An Organized Thanksgiving, Part IV: Three Weeks Prior

As promised, here is a shopping list so you can start stocking your kitchen for the big day.  

Things you probably already have in your pantry, but may need to replenish:

aluminum foil--a whole bunch

plastic wrap or reusable bowl covers

kitchen twine

roasting tin or aluminum roasting tray

all purpose flour (a bunch)

allspice berries

black peppercorns, whole

bourbon (if using regular menu)

brown sugar

canola oil

cinnamon, ground

dark corn syrup (for regular menu)

ginger, ground/powdered

kosher salt

maple syrup

nutmeg, ground or fresh

olive oil

shortening (for regular menu)

sugar, white granulated

vanilla extract

chia seeds (for dairy free menu)

flax meal (for dairy free menu)

This week, you’ll need to take inventory in your pantry and make sure you have plenty of the afforementioned items.  Then, here is what else you should buy over the next several days:

1 brining bag or large vessel that can hold your entire turkey, submerged

butter (alllll the butter for regular menu)

candied crystallized ginger

chicken stock or broth (24 oz)

cinnamon sticks, whole, (2)

cloves, ground

coconut, shredded--optional

coconut milk (1 can)

evaporated milk (1 can) (for regular menu)

pecan halves

pecans, chopped/pieces

pumpkin puree, 1 can (15 oz)

turkey or turkey breast (1 lb per person) (if you are using frozen, pick that bad boy up whenever the sales look good)

turkey stock

vegetable stock (1 gal)

walnuts (chopped/baking pieces are fine)

yeast (1 packet or 2 ¼ t)

coconut cream (for dairy free menu)

Any other pantry item that needs restocking