Plan Thanksgiving dinner with your own prices: total cost, cost per guest and a weekly amount to set aside before the big day.
Count adults and kids, then price the turkey (or main), sides, rolls and dessert from your own store flyer and divide by guests to get a realistic food cost per guest. Ask guests to bring a side or drinks to cut the total, buy the bird early when stores run sales, and set a cap for decor and disposables.
Add up your shopping list at your local prices and divide by the number of guests. Prices vary a lot by area and menu, so use your own numbers rather than a national average.
Make it a potluck, choose one main dish, buy store brands, and use what you already have for decor.
No. Add travel or hosting costs in the Other box if you want them in the total.
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