Everything for the whole feast: 61 things, from the bird and the brine to the pie, the cheese board and the leftover sandwich. Each line links to the full MyTastr ranking and names the current #1 pick from the chefs and food experts we survey.
Some of these only make sense once a year: canned cranberry sauce, stuffing mix, gravy base, pie spice. That’s the fun of it. Buy what you need, skip what your family doesn’t make.
Tap + Add to list on anything you need (or Add all in the bar below), then copy or share your list. It also saves to your MyTastr list.
The bird
Order the turkey early, then stock what it takes to brine, roast and baste it.
- 1
Whole turkey
Heritage and free-range birds sell out weeks ahead. Order now; thaw a frozen bird in the fridge, about a day per 4 pounds.
Chefs’ #1: Diestel Turkey
- 2
Kosher salt (for the dry brine)
A dry brine is just salt and time: rub the bird two or three days ahead and let it sit uncovered in the fridge.
Chefs’ #1: Diamond Crystal Kosher Salt
- 3
Butter
Under the skin, in the mashed potatoes, on the rolls, in every pie crust. Buy more than you think.
Chefs’ #1: Kerrygold Pure Irish Butter
- 4
Poultry seasoning
The sage-and-thyme box that tastes like Thanksgiving, for the bird, the stuffing and the gravy.
Chefs’ pick: Bell’s Seasoning
- 5
Dried thyme
When the fresh herbs run out: for the bird, the stuffing and the gravy.
Chefs’ pick: Burlap & Barrel Taurus Mountain Thyme
- 6
Black pepper
Freshly cracked over the bird, the potatoes and the gravy.
Chefs’ #1: Burlap & Barrel (single-origin)
- 7
Chicken stock
For basting, moistening the stuffing and stretching the gravy. Have a few quarts on hand.
Chefs’ #1: Brodo Chicken Bone Broth
- 8
Bouillon
Backup stock in a jar: whisk a spoonful into drippings when the gravy tastes thin.
Chefs’ #1: Better Than Bouillon Roasted Chicken Base
- 9
Gravy
Insurance for when the drippings run short, or the make-ahead batch that frees up the stove.
Chefs’ #1: Williams Sonoma Turkey Gravy Base (Classic)
Stuffing & bread
Boxed, from scratch or cornbread dressing, plus the rolls for mopping up.
- 10
Stuffing mix
No shame in the box. Chefs grew up on it, and it bakes up crisp on top.
Chefs’ #1: Stove Top Stuffing Mix (Savory Herbs or Traditional Sage)
- 11
Bread for scratch stuffing
A sturdy loaf, cubed and dried a day or two ahead, soaks up stock without going mushy.
Chefs’ #1: La Brea Bakery Sourdough Loaf (Country White Sourdough)
- 12
Sausage for stuffing
Brown a pound of bulk sausage into the stuffing for the version everyone fights over.
Chefs’ #1: Premio Italian Sausage (Sweet or Hot)
- 13
Cornbread mix
Bake a pan the day before, crumble and dry it for Southern cornbread dressing.
Chefs’ #1: Jiffy Corn Muffin Mix
- 14
Cornmeal (scratch cornbread)
For cornbread from scratch, start with stone-ground meal.
Chefs’ #1: Mulino Marino Polenta (fine, otto file)
- 15
Wild rice
Wild rice stuffing or a pilaf with mushrooms, dried cranberries and pecans. Real Great Lakes rice is a revelation.
Chefs’ #1: Great Lakes Wild Rice
- 16
Instant yeast
For homemade Parker House rolls. Instant yeast goes straight into the flour, no proofing.
Chefs’ #1: SAF Red Instant Yeast
- 17
Dinner rolls
Soft rolls for the bread basket and the next day’s turkey sliders.
Chefs’ #1: King’s Hawaiian Original Hawaiian Sweet Rolls
Sides
Cranberry sauce, potatoes, sweet potatoes and the vegetables that cut the richness.
- 18
Cranberry sauce
Jellied with the can ridges, or whole-berry. Chefs say both belong on the table.
Chefs’ #1: Ocean Spray Jellied Cranberry Sauce
- 19
Heavy cream
Into the mashed potatoes, the gratin and, whipped, onto the pie.
Chefs’ #1: Alexandre Family Farm A2/A2 Organic Heavy Whipping Cream
- 20
Sour cream
The tang that makes mashed potatoes taste rich instead of heavy.
Chefs’ #1: Good Culture Organic Sour Cream
- 21
Marshmallows
For the sweet potato casserole, toasted under the broiler.
Chefs’ #1: Dandies Vanilla Marshmallows (vegan; regular or mini)
- 22
Maple syrup
Glaze for roasted squash, carrots and sweet potatoes, and a spoonful in the cranberry sauce.
Chefs’ #1: Runamok Sugarmaker’s Cut
- 23
Pecans
Candied on the sweet potatoes, tossed in a salad, piled on the pie. New-crop pecans taste sweeter.
Chefs’ #1: Pearson Farm Elliott Pecans
- 24
Cream of mushroom
The base of the classic green bean casserole. Make it with milk, not water.
Taste-test #1: Campbell’s Condensed Cream of Mushroom
- 25
Fried onions
The crunchy lid on green bean casserole. Add them for the last few minutes so they don’t burn.
Taste-test #1: French’s Original Crispy Fried Onions
- 26
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- 28
Dried fruit
Dried cranberries, cherries and apricots for stuffing, salads and the cheese board.
Chefs’ #1: ApricotKing Dried Blenheim Apricots (Extra Fancy or Slabs)
- 29
Cider vinegar
A splash brightens Brussels sprouts, slaw and a rich pan of gravy.
Chefs’ #1: Little Apple Treats Barrel-Aged Apple Cider Vinegar
- 30
Frozen peas
The no-stress green side: butter, salt, a little mint.
Chefs’ #1: Woodstock Organic Petite Green Peas
Pies & dessert
Pumpkin, pecan and apple, from scratch or store-bought, with something cold on top.
- 31
Canned pumpkin
Plain purée, not pie mix, so you control the sugar and spice. Pastry chefs use canned.
Chefs’ #1: Libby’s 100% Pure Pumpkin
- 32
Pie crust
Store-bought dough is the shortcut every baker forgives.
Chefs’ #1: Dufour Pastry Kitchens Classic Pie Crust
- 33
Frozen pies
Short on oven space? A frozen pie, baked fresh that morning.
Chefs’ #1: Marie Callender’s Pies (Lattice Apple, Pumpkin, Key Lime)
- 34
Cloves, nutmeg & pumpkin pie spice
The warm spices in every pumpkin pie and mulled cider. Grate nutmeg fresh.
Chefs’ #1: The Spice House Hand-Selected Whole Cloves
- 35
Cinnamon
The backbone of pumpkin and apple pie. Fresh cinnamon smells like candy.
Chefs’ #1: Burlap & Barrel Royal Cinnamon
- 36
Sugar (brown & white)
Muscovado makes a deeper pecan pie and a darker sweet potato glaze.
Chefs’ #1: Wholesome Organic Cane Sugar (granulated and powdered)
- 37
- 38
- 39
- 40
Cream cheese
Pumpkin cheesecake, or the dip that keeps guests out of the kitchen.
Chefs’ #1: Philadelphia Original Cream Cheese (block)
- 41
Graham crackers
Crushed for a no-roll crust under pumpkin or cheesecake.
Chefs’ #1: Annie’s Organic Honey Graham Crackers
- 42
Whipped cream
The can for the kids’ table and the second slice. (Whip heavy cream for the first.)
Taste-test #1: Reddi-wip Original
- 43
Before dinner
A board to keep everyone happy while the turkey rests.
- 44
Cheddar
A sharp aged cheddar with apples and the chutney.
Chefs’ #1: Cabot Vermont Cheddar (Extra Sharp)
- 45
- 46
Brie
Soft, crowd-pleasing, great warmed with a little cranberry sauce.
Chefs’ #1: Fromager d’Affinois Le Fromager
- 47
- 48
Pickles
The relish tray: Grandma’s pre-dinner plate of pickles, olives and celery.
Chefs’ #1: Bubbies Kosher Dills & Bread and Butter Chips
- 49
Relish
Sweet relish for the relish tray, deviled eggs and the leftover turkey sandwich.
Chefs’ #1: Wickles Original Relish
- 50
Crackers
Something sturdy for the cheese and the dip.
Chefs’ #1: Lesley Stowe Raincoast Crisps (Rosemary Raisin Pecan)
- 51
Prosciutto
Wrapped around figs or pears, or just piled on the board.
Chefs’ #1: La Quercia Prosciutto Americano
- 52
- 53
Drinks
Something sparkling for the table and coffee for the pie.
- 54
- 55
Sparkling cider
The kids’-table toast (and the grown-ups who aren’t drinking).
Taste-test #1: Martinelli’s Gold Medal Sparkling Cider
- 56
Ginger beer
Mix with cider for a festive non-alcoholic toast.
Chefs’ #1: Fever-Tree Premium Ginger Beer
- 57
- 58
Hot cocoa
For the kids’ table and the walk after dinner.
Chefs’ #1: Ghirardelli Double Chocolate Hot Cocoa Mix
Leftovers
The best meal of the weekend is the day-after sandwich.
- 59
Sandwich bread
Soft bread for turkey, stuffing and cranberry, stacked high.
Chefs’ #1: Pepperidge Farm Farmhouse Hearty White
- 60
- 61
Also grab from the produce aisle
No rankings here, just the fresh things the recipes above assume you have.
- Fresh or frozen cranberries (freeze a bag or two; they keep for months)
- Sweet potatoes
- Yukon Gold or russet potatoes
- Onions, celery and carrots
- Fresh sage, thyme and rosemary
- Green beans
- Brussels sprouts
- Winter squash
- Apples for pie
- Sugar pumpkins (if roasting your own purée)
- Lemons and oranges
- Pears and grapes for the board
Tasters cited from public sources have not endorsed MyTastr.
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