Daunted by tackling a full Thanksgiving meal? Luckily a host of chefs—including some from Washington’s top restaurants—are here to help. Most offer a range of possibilities for every stage of your feast, from pre-brined birds to roasted heritage turkeys, tasty sides, desserts, or a full soup-to-nuts (er, turkey-to-pie) spread.
The feast: Get into the Southern spirit with a New Orleans-inspired spread of roasted or fried Cajun turkey, cornbread-andouille stuffing, mac and cheese, and more.
Serves: About eight, with a 16-to-18-pound gobbler, gravy, four sides, and biscuits ($175). Sides can also be ordered à la carte.
Details: Place orders by 5 on Thursday, November 21, for pickup between 11 and 1 on Thanksgiving Day.
The feast: You’ll find a large variety of seafood and land-fare at the restaurant’s market, from ready-to-cook Amish turkeys to freshly shucked oyster platters, sides, pies, and more.
Serves: Most items, including turkeys, vary by order.
Details: Order through Sunday, November 24, for pickup on Wednesday, November 27.
The feast: An elegant spread includes a roasted free-range bird, sides such as oyster-chorizo stuffing and bacon-cranberry Brussels sprouts, breads, apple pie, and more.
Serves: Six to eight ($300 before tax).
Details: Order until Saturday, November 23, for pickup on November 27 (11 to 7) or Thanksgiving Day (11 to 2).
The feast: Chef Bart Vandaele caters to both large and small gatherings, offering a 17-pound bird or a stuffed breast for four, plus sides and appetizers of all quantities.
Serves: Anywhere from an eight-person full meal ($169 includes the turkey and five sides) to à-la-carte sides and desserts.
Details: Order by Monday, November 25, for pickup on Thanksgiving Day between 10 and noon.
The feast: Chef Victor Albisu gives Turkey Day a Latin twist with Peruvian chicken-style roast turkey and sides such as charred Brussels sprouts and canela candied yams.
Serves: Six to eight for the turkey ($110). Prices of sides vary.
Details: Order by Sunday, November 24, for pickup on Wednesday, November 27, or until noon on Thanksgiving Day.
The feast: Thanksgiving gets a Texas twist with pit-smoked turkeys and fixins like green bean casserole, skillet cornbread, and mac and cheese. Pies in flavors such as bourbon-pecan round out the meal.
Serves: Meals can be ordered for 5 to 8, 10 to 12, or à la carte (prices vary).
Details: Place orders by Friday, November 22, for pickup on Wednesday, November 27 (3 to 5) or Thanksgiving day (9 to noon).
The feast: Go Greek for Thanksgiving with Mike Isabella’s wood-spit-roasted birds, squash orzotto, lemony roasted potatoes, and more.
Serves: The 14-to-16-pound turkeys serve eight to ten ($120); sides vary.
Details: Order by Sunday, November 24, for pickup on Thanksgiving Day between 8:30 and 11.
The feast: Choose between fresh or brined heritage birds, an oven-ready pork rib roast, and classic sides. Also check out sister operation Buzz Bakery for all your pie and biscuit needs.
Serves: Prices and portions vary by order.
Details: Order online for pickup at Union Market and Mosaic District locations.
The feast: Chef Cathal and Meshelle Armstrong’s Alexandria market offers a range of options, from whole turkeys to crowd-friendly appetizers and romantic meals for two.
Serves: Varies by order.
Details: Order online by Saturday, November 23; prices vary by item.
The feast: You’ll find a party-size selection of salads, side dishes, and main courses that go beyond the bird; think a New York strip roast and cedar-plank salmon.
Serves: All platters serve eight to ten, with prices varying by item.
Details: Grab your orders on Thanksgiving Day from 10 to 8:30.