Serve a short, make-ahead spread of starters so guests are not starving while the turkey finishes: a platter of deviled eggs or cheese and crackers, one warm dip, and something fresh and light. Keep portions small so dinner still has an audience. This page is for pre-dinner bites only, not the side-dish shopping list; for that, use the sides and shopping plan and the Thanksgiving side dishes guide. See also the Thanksgiving guide.
A simple starter plan
Choose two or three items, not a second buffet. Deviled eggs, a small cheese board, a warm spinach or artichoke dip, roasted nuts, or a dish of olives all hold well. Put them out about 30 to 45 minutes before you expect to carve, with small plates and napkins, in a room that is not the kitchen if you can. A slow cooker can keep a dip warm without tying up the oven.
Avoid heavy fried appetizers right before a large meal, and skip anything that needs last-minute frying while you are checking the turkey at 165°F. If a guest is bringing a starter, give them a category (cold platter, dip, or something fresh) so you do not end up with three cheese boards and no vegetables. Related: Thanksgiving side dishes, how to host Thanksgiving, and later how-tos in this cluster on deviled eggs and a Thanksgiving cheese board once those pages are live.
Food safety for the snack table
Perishable dips, eggs and cheeses should not sit out longer than 2 hours, or 1 hour if the room is above 90°F. Set out smaller amounts and refill from the refrigerator. Keep raw-turkey tools far from the appetizer platters.
A pitcher of water or sparkling water next to the platter is more useful than a second heavy dip. If you want a seasonal drink, keep it light and make it ahead, and leave the serious cocktails for after the turkey is in the oven or already resting.
Frequently asked questions
What appetizers work best before Thanksgiving dinner?
A small mix of make-ahead cold bites and one warm dip. Think eggs, cheese, nuts, and vegetables, not a second main course.
When should I put appetizers out?
About 30 to 45 minutes before you plan to carve, so guests can nibble during the turkey’s rest without grazing for hours.
How much should I make?
Plan modestly, often a few bites per person, so dinner remains the event. A packed snack table can leave the turkey looking optional.
Helpful kitchen tools
- OXO Good Grips 2-Cup and 4-Cup Glass Measuring Cup Set — For dip ingredients and a pitcher of water or cider next to the platter.
- OXO Good Grips 11-Pound Digital Kitchen Food Scale — Weigh cheese or nuts if you are shopping for a crowd.
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — Keep the roasting pan on the turkey; use a small baking dish for the dip.
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Check the turkey, not the dip, for 165°F; still keep perishable starters out of the danger zone.
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