A simple, joy-filled plan with four essential recipes and a whole lot of Fennel & Fire flavor.  

Thanksgiving isn’t really about the food — it’s about gathering your people.
Family, friends, neighbors, your chosen crew… whoever you’re welcoming, the real magic of the holiday is slowing down long enough to be together. So let’s take the pressure off. Set the mood, tell Alexa it’s officially time for Christmas music, and let cooking feel fun this year — not stressful.

With just four essential dishes, your Holiday table is beautifully complete.
All the extras your guests bring?
They simply add to the joy, the flavor, and the fabulous chaos of the day.

Below, you’ll find the full plan for hosting 12 guests with confidence:
✔️ A master shopping list
✔️ What to prep the day before
✔️ A simple, hour-by-hour cooking timeline
✔️ Links to Your four core recipes

Whether you’re roasting a full turkey or swapping to a chicken because the turkey feels overwhelming this year — this plan has you fully covered.

Let’s cook with joy. Let’s savor the moment. Let’s make memories.

The Four Essentials on Your Holiday Table

1. Winter Spinach Salad with Persimmon, Pear, and Pomegranate

2. Maple Glazed Winter Spiced Carrots

3. Don’t Just Roast the Bird — Rub the Bird (Turkey or Chicken)

4. Tay’s Foolproof Mashed Potatoes 

   
   

   🛒 Master Shopping List (Serves 12)

   Produce

   • 12–16 oz spinach

   • 1 persimmon

   • 1 pear

   • 1 pomegranate or ½ cup arils

   • 8 large carrots

   • 1 large onion

   • 1 apple

   • 1 lemon

   • 1 head garlic

   • Fresh rosemary or thyme

   • 4 lbs russet potatoes

   • 4 lbs Yukon gold potatoes

   Dairy

   • 2 sticks unsalted butter

   • ½ cup sour cream

   • ¼ cup mayonnaise

   • ½–¾ cup half-and-half

   • 5 oz feta cheese

   Pantry

   • Olive oil

   • Balsamic vinegar

   • Maple syrup

   • Pomegranate juice

   • Kosher salt

   • Black pepper

   • White pepper

   Spices (Fennel & Fire)

   • Winter Savory / Winter Spice

   • Fire Salt

   • Rub A Bird Seasoning

   • Veggie Heaven

   Nuts

   • Shelled pistachios

   Meat

   • One 12–14 lb turkey
     OR substitute 2 whole chickens if you want a simpler centerpiece

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   🧂 Prep the Day Before

   Make tomorrow easier and more enjoyable by prepping these items ahead.

   1. Prep the Produce

   Do the night before:

   • Peel & cube the persimmon

   • Remove pomegranate arils (this takes time — do it now!)

   • Peel & cut 8 carrots

   • Peel & chunk all potatoes → store covered in cold water in the fridge

   Save for the day of:

   • Dice the pear just before assembling the salad so it stays crisp

   2. Make the Salad Dressing

   Shake together olive oil, pomegranate juice, balsamic vinegar, maple syrup, and Winter Spice.
   Refrigerate up to 5 days.

   3. Make the Compound Butter for the Bird

   Mix softened butter with Rub A Bird seasoning. Refrigerate.

   4. Prepare the Cavity Aromatics

   Combine quartered onion, apple, lemon, halved garlic, and herbs in a container.

   5. Set the Mood

   • Set the table

   • Lay out serving dishes

   • Cue your playlist (permission granted: Alexa, play Christmas music!)

   • Remind yourself: Thanksgiving is about the time together!

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                                                                                         🔥 Day-Of Cooking Timeline

   7:30–8:00 AM — Prep the Turkey

   • Pat dry

   • Loosen skin

   • Spread compound butter under the skin

   • Stuff cavity with aromatics

   • Oil & season the skin

   • Optional: place a bag of ice on the breast so it cooks more evenly

   • Set on roasting rack

   8:00–8:15 AM — Oven Prep

   • Preheat to 350°F

   • Add broth to roasting pan (optional but keeps meat moist)

   8:15–11:00 AM — Roast

   • Roast 13–15 minutes per pound 

   • Tent with foil if browning too quickly

   • Baste occasionally

   • Turkey is done when it reaches 165°F in the thickest part of the thigh (without touching bone) and 165°F in the center of the breast.                                

   11:00–11:30 AM — Rest the Turkey

   • Tent with foil

   • Rest 30 minutes

   • Finish with a sprinkle of Rub A Bird + Fire Salt

   11:00 PM — Make Tay’s Foolproof Mashed Potatoes

   • Boil potatoes

   • Ricer in three layers with butter, sour cream, mayo, half-and-half

   • Season boldly with sea salt, white pepper, Veggie Heaven

   • Stir gently only once or twice

   • Cover with aluminum foil to keep heat in or place in warming oven. 

     11:45 AM — Make the Carrots

     • Microwave carrots 3–4 minutes

     • Sauté in butter → add maple syrup + Winter Spice

     • Caramelize

     • Finish with Fire Salt

      

   12:00 PM — Assemble the Salad

   • Toss spinach with dressing

   • Add persimmon & pomegranate

   • Dice pear fresh and add

   • Finish with Fire Salt, feta, pistachios

   12:15 - 12:30 PM — Serve & Celebrate

   Carve the turkey, bring everything to the table, sprinkle finishing touches, and enjoy a relaxed, joyful meal with the people you love.