Thanksgiving is your biggest grocery trip of the year. So how do you make it as seamless as possible? Our helpful planning, shopping and storage tips will help you avoid that day-before-Thanksgiving panic. (You know, the moment when you realize you didn’t buy enough bread for your stuffing — or the green beans you bought a week ago have spoiled.)
Make a game plan.
Figure out what needs to happen when — like reserving the turkey, buying your groceries and prepping ingredients — to help make your shopping trip easy-breezy. Start planning with our week-by-week, day-by-day Thanksgiving timeline. Once you've planned your menu, be sure to reserve your turkey and any dishes you aren't planning to cook by November 24. Here are several different ways to order and stock up:
Take stock of what you have already.
Before you build your shopping list, comb through your pantry and fridge for ingredients you already have on hand. Keep an eye out for the staples you tend to stock year-round, like spices, vanilla extract, flours and sugar. Not only will you save time at the store not having to hunt down items you don’t actually need, but you’ll also save money in the long run.
Create a shopping list.
Building a shopping list ensures you don’t forget essential ingredients for your Thanksgiving dishes. Plus, it will also help get you in and out of ours stores more efficiently. The easiest way to do this? Use our shopping list feature in the Whole Foods Market app. Each time you add an item to your list, it’s automatically grouped by department so you can quickly locate it in our stores. Start building your list opens in a new tab.
Calculate exactly how much food to buy.
Calculate the exact amount of turkey, potatoes and other ingredients you‘ll need to prevent you from buying too much and overspending. First, determine how many guests are attending, then use our Holiday Servings Calculator as you're building your shopping list.
Prep ahead for a shorter list.
Streamline your Thanksgiving shopping by prepping and freezing ingredients for stuffing, casserole and even your turkey ahead of time. Not only does this mean a shorter shopping list, but it also reduces your chances of not being able to find key ingredients during your shopping trip.
Know how to make on-the-fly swaps.
If you do find yourself in the middle of your shopping trip and unable to find an item on your list, don’t fret. There is likely a substitute in our aisles that’s just as tasty and won’t dramatically alter your recipe. Try these ideas:
Can’t find fresh thyme? Try rosemary.
No sour cream? Use Greek yogurt.
Out of walnuts? Try pecans.
No mesclun mix? Pick up a spinach and arugula mix.
Store groceries properly.
A successful Thanksgiving meal depends on one big thing — storing your ingredients correctly. Follow these tips to get as much as possible from your groceries.
Get organized. Thanksgiving groceries, especially turkey, can require serious kitchen real estate. Organizing your refrigerator, pantry and countertops before you shop will guarantee that every item in your haul has its rightful storage spot.
Use the produce drawers. The humidity level in this often-overlooked space is actually different than the rest of your refrigerator, and it will help keep your green beans, Brussels sprouts, apples and salad greens crisp.
Handle greens with care. To keep your salad greens nice and crisp, don’t wash them in advance. Until you’re ready to use them, refrigerate in an open plastic bag and add a few paper towels to soak up any loose water.
Butter is safe at room temperature. Butter will last longer in your refrigerator, but it can also be stored safely at room temperature for 1 – 2 days. If you’re baking recipes or serving rolls, having softened butter at the ready can be a game changer.
Some ingredients are happiest in the pantry. Sweet potatoes, potatoes, onions, garlic and winter squash do not need to be stored in your refrigerator. When stored in a cool, dark space like your pantry, these ingredients can last several weeks.
Buying a fresh turkey? Read this: Our fresh turkeys are kept in a deep chill to maintain a crust of ice on the surface. This ensures that you can safely store your bird at home until you're ready to cook. Keep your turkey deep-chilled (35°F) in the coldest spot in your fridge, turned down as low as possible, or store in a secondary fridge. Over time, the ice will easily melt and your bird will be perfect by Thanksgiving.
Freezer or fridge — and for how long?
To ensure your meal is as delicious as possible, it's helpful to know how long holiday favorites like green beans, apples and more can actually hang around in your fridge (or freezer). Our Food Safety and Quality Assurance teams recommend following guidance for quality and freshness from the United States Department of Agriculture (USDA). See our chart to find the answers — some may surprise you.
Grocery Item | Refrigerator | Freezer |
|---|---|---|
Brussels sprouts | 3 – 5 days | 10 – 12 months |
Green beans | 3 – 5 days | 8 months |
Mushrooms | 3 – 7 days | 10 – 12 months |
Carrots | 2 – 3 weeks | 10 – 12 months |
Celery | 1 – 2 weeks | 10 – 12 months |
Salad greens | 3 – 5 days | Not recommended |
Fresh herbs | 7 – 10 days | 1 – 2 months |
Cranberries | 2 months | 12 months |
Apples | 4 – 6 weeks | 8 months |
Bacon (uncured) | 4 – 7 days | 3 – 4 weeks |
Sausage (bulk) | 1 – 2 days | 1 – 2 months |
Butter | 1 – 2 months | 6 – 9 months |
Eggs | 3 – 5 weeks | Not recommended |
Cream cheese | 2 weeks | Not recommended |
Heavy cream | 10 days | 3 – 4 months |
Pumpkin pie | 3 – 4 days | 1 – 2 months |
Source: United States Department of Agriculture (USDA)
Looking for more information? Check out the USDA Foodkeeper App opens in a new tab for a comprehensive database of food and beverage storage times.
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