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Thanksgiving dinner budget 2026
Turkey by the pound, sides and pies per guest, a grocery list and a weekly savings plan to Thursday, November 26
Who: [YOUR NAME]
Thanksgiving: [DATE]
1. Dinner budget
Item How many Price each Total
Turkey (pounds × price per pound) [QTY] $ [PRICE] $ [TOTAL]
Sides per guest: stuffing, mashed potatoes, green beans, cranberry sauce, rolls [QTY] $ [PRICE] $ [TOTAL]
Pies (pumpkin, apple, pecan) [QTY] $ [PRICE] $ [TOTAL]
Drinks per guest (cider, soda, wine) [QTY] $ [PRICE] $ [TOTAL]
Appetizers and snacks 1 $ [PRICE] $ [TOTAL]
Table, disposables and foil pans 1 $ [PRICE] $ [TOTAL]
Extras: roasting pan, thermometer, ice, to-go boxes 1 $ [PRICE] $ [TOTAL]
Total $ [TOTAL]
Already saved $ [AMOUNT]
Still to save $ [AMOUNT]
2. Put aside each week until [DATE]
Date Put aside Saved by then Done
[DATE] $ [AMOUNT] $ [AMOUNT] ☐
[DATE] $ [AMOUNT] $ [AMOUNT] ☐
[DATE] $ [AMOUNT] $ [AMOUNT] ☐
[DATE] $ [AMOUNT] $ [AMOUNT] ☐
3. Cooking timeline
When Date What
Two weeks before [DATE] Order or buy the turkey; confirm the guest count
Thaw in the fridge [DATE] Move the frozen turkey to the fridge: 1 day per 4–5 lb
Tuesday [DATE] Shop for fresh items; bake pies
Wednesday [DATE] Make cranberry sauce, chop vegetables, set the table
Thanksgiving [DATE] Roast to 165 °F; rest 20 minutes; leftovers in the fridge within 2 hours
4. Grocery list
Aisle Item Got it
Turkey Turkey — pounds = guests × 1 (more for leftovers) ☐
Butter, broth, onions, celery, herbs (sage, thyme, rosemary) ☐
Sides Stuffing mix or bread cubes ☐
Potatoes, butter, milk ☐
Green beans, cream of mushroom soup, fried onions ☐
Sweet potatoes and marshmallows ☐
Cranberry sauce (can or fresh cranberries) ☐
Dinner rolls ☐
Gravy mix or flour ☐
Dessert Pumpkin pie ☐
Apple pie ☐
Pecan pie ☐
Whipped cream ☐
Drinks Apple cider ☐
Soda and sparkling water ☐
Wine or beer ☐
Coffee and creamer ☐
Table and kitchen Foil roasting pan and foil ☐
Food thermometer ☐
Paper plates, napkins, cups ☐
Ice ☐
To-go containers for leftovers ☐
Good to know (checked October 21, 2026) • USDA FSIS: allow 1 pound of turkey per person (1¼ lb if pre-stuffed frozen). • Fridge thawing: about 1 day for every 4–5 pounds — a 20-lb bird needs 4–5 days. • Cook to 165 °F inside, checked with a food thermometer. • Refrigerate leftovers within 2 hours; eat them within 3–4 days.
A dinner budget, not store prices. Food safety from USDA FSIS, checked October 21, 2026.