When should I order Thanksgiving catering?

Start looking early in the fall and ask each caterer for their order cut-off date; popular caterers can sell out well before it.

How much turkey do I need per person?

USDA guidance is to allow 1 pound of whole turkey per person ( USDA FSIS ), and University of Nebraska–Lincoln Extension suggests ½ pound per person for a boneless turkey breast ( UNL Food ). Order more if you want leftovers.

Can I get a caterer to serve Thanksgiving dinner at my home?

Some caterers offer staffed service on Thanksgiving, but it is much less common than pickup orders. Ask early and confirm arrival time, kitchen access and what they bring.

How do I reheat a catered Thanksgiving meal?

Follow the caterer's written instructions, plan the oven order in advance, keep food refrigerated until reheating, and use a thermometer: USDA says reheated turkey should reach 165 °F ( USDA FSIS ), and stuffing should be hot all the way through.

Thanksgiving catering: what to order and when to book

A catered Thanksgiving feast: roast turkey, stuffing, sweet potato casserole, green bean casserole, gravy, cranberry sauce and pumpkin pie

Why Thanksgiving is different

Thanksgiving catering is concentrated into a few days. Many caterers cook to a fixed holiday menu, take a limited number of orders, and set a cut-off date for them. Pickup slots closest to the holiday tend to fill first. If you want catering, plan earlier than you would for any other dinner.

When to book

Start looking early in the fall. Popular caterers can close their Thanksgiving list well before the holiday.
Ask for the order cut-off date on your first contact, and order well before it.
Staffed Thanksgiving dinners (caterer cooks or serves in your home or venue) are much rarer than pickup orders. Ask about them even earlier.
Office "Friendsgiving" lunches the week before are usually easier to book, because they fall on normal working days.

What to order

Catered Thanksgiving sides in serving bowls: mashed potatoes, cornbread stuffing, roasted Brussels sprouts, glazed carrots and dinner rolls

The classic set

Turkey: whole roasted, carved, or a turkey breast. Carved turkey is easier to serve and transport; a whole bird is better for presentation. Ask whether it comes hot, or chilled with reheating instructions.
Gravy and cranberry sauce. Ask how much gravy is included; it is the item people most often run out of.
Stuffing or dressing. Ask whether it is cooked inside the bird or separately (most caterers cook it separately).
Mashed potatoes, sweet potatoes, a green vegetable (green beans, Brussels sprouts), rolls and butter.
Pie: pumpkin, apple and pecan are the traditional three.

Alternatives and additions

Smoked turkey or ham from a BBQ caterer, or a Southern or Cajun & Creole menu.
A vegetarian or vegan main such as a stuffed squash or a mushroom wellington. Ask whether sides are made with meat stock or butter.
Desserts from a specialist: many families order the meal in one place and pies from a bakery or dessert caterer.

How much to order

Holiday packages are usually sized by number of guests, which is the easiest guide. If you are ordering dish by dish:

Turkey: USDA guidance is to allow 1 pound of whole turkey per person (USDA FSIS, “Let’s Talk Turkey”), and University of Nebraska–Lincoln Extension suggests ½ pound per person for a boneless turkey breast (UNL Food, “Turkey 101”). Order more if you want leftovers.
Sides: plan for each guest to have a portion of most sides; the more sides you offer, the smaller each portion can be.
Pie: ask the bakery or caterer how many slices each pie cuts into, and plan across all flavors rather than one of each per table.
Rolls: expect many guests to take more than one.

For more on portions, see how much food do I need per person.

A catering tray of sliced roast turkey with containers of gravy and cranberry sauce, ready for pickup

Pickup, delivery or full service

Pickup is the most common and usually the least expensive. Check the pickup window and the address, and bring a cooler or a clear trunk.
Delivery may cost extra and may only be offered on certain days or within a set radius.
Full service (staff serve and clear) is best for large gatherings or venues. Confirm arrival time, kitchen access and what equipment they bring.

Our drop-off vs full-service guide covers the trade-offs in more detail.

Reheating and food safety

Foil-covered catering pans reheating in a home oven, with a pan of stuffing on the stovetop beside it

Ask for written reheating instructions and the time each dish needs. Several dishes and one oven is the usual bottleneck: plan the order.
Keep cold food refrigerated until you reheat it. USDA advises throwing away turkey, stuffing and gravy left at room temperature longer than 2 hours (1 hour above 90 °F) (USDA FSIS).
Have a food thermometer: USDA says reheated turkey should reach an internal temperature of 165 °F (USDA FSIS).

Thanksgiving catering checklist

Confirm headcount and any dietary needs (vegetarian, gluten-free, nut allergies).
Shortlist two or three caterers and ask for their holiday menu, prices, order cut-off and pickup times.
Place the order and pay any deposit; keep the confirmation.
Check your oven, serving dishes, and fridge space well ahead of the day.
Reconfirm the pickup or delivery time shortly before.
On the day, reheat in the order the caterer recommends.

Find a caterer

Look up caterers by state and city, or try some of our largest markets: Brooklyn, Philadelphia, Pittsburgh, Portland and Atlanta. Or send one request to several caterers and compare their replies.