Canadian Thanksgiving Dinner: A Stress-Free Timeline and Menu

Canadian Thanksgiving falls on the second Monday of October, and most families eat on the Sunday or Monday of the long weekend. Here is how to pull off the meal without spending the whole day panicking.

The classic menu

• Roast turkey with gravy
• Stuffing (dressing)
• Mashed potatoes
• Roasted root vegetables — see our [maple-glazed root vegetables](/recipes/roasted-root-vegetable-medley-with-maple-glaze)
• Cranberry sauce
• Pumpkin pie, or a Canadian twist like [butter tarts](/recipes/butter-tarts)

How big a turkey?

Plan about 1.5 lb (680 g) per person for leftovers, or 1 lb per person without.

Thawing

Thaw in the fridge: allow about 5 hours per pound (roughly 10 hours per kg). A 14 lb bird needs about 3 days. Never thaw on the counter.

Roasting times (unstuffed, 325°F / 160°C)

| Turkey weight | Approximate time |

|---|---|

| 8–12 lb | 2¾ – 3 hrs |

| 12–16 lb | 3 – 3¾ hrs |

| 16–20 lb | 3¾ – 4½ hrs |

Times are a guide. The turkey is done when a thermometer reads 82°C (180°F) in the thickest part of the thigh, per Health Canada guidance for whole poultry. Rest it 20–30 minutes under foil before carving — that is when you make the gravy.

Make-ahead schedule

• 3 days before: move turkey to the fridge to thaw. Make cranberry sauce.
• 1 day before: bake pie, cube bread for stuffing, peel and cube vegetables (store potatoes in water).
• Day of: roast turkey; roast vegetables while it rests; mash potatoes last.

Leftovers

Refrigerate within 2 hours. Use within 3–4 days, or freeze. Turkey makes a great swap for chicken in [chicken and dumplings](/recipes/slow-cooker-chicken-and-dumplings).