(Note: This has sold out.) Cured is a one-stop shop for the holiday, featuring everything from the turkey to Tender Belly hams, game hens, stuffing, salads, sides in three sizes (see duck fat mashed potatoes), and pies from Boxcar Bakery. Turkey orders must be placed by November 9, and all other items must be ordered by November 16 by calling (720) 389-8096.

Il Porcellino is known for its salumi, but this year, a Colorado heritage breed pork soaked for 10 days in a maple mustard brine can come fully cooked for Thanksgiving. The ham comes with glazing and re-heating instructions and is available in 3-6-pound sizes at $16 per pound. Pre-orders must be made by November 14. Pick-up is from November 17 to November 21. Orders can be made in house at Il Porcellino or by calling (303) 477-3206.

Chef Samantha New will create a completely customized Thanksgiving dinner, from basic full meals with all the sides for ten to 200 people at $18/per person, to private in-home cooking. New accepts pick-up or delivery orders and can upgrade the meal with more gourmet options as desired. Orders must be made by November 15 by emailing chefsam@eclatculinary.com; there is a $200 minimum.

Cirque Kitchen offers a fully cooked Thanksgiving dinner with a choice of sides. The 10-pound brined and roasted bird costs $150, and sides can be ordered individually — traditional stuffing, roasted green beans, honey roasted carrots, mashed potatoes, rosemary-sausage gravy, cranberry sauce. Orders (by phone, email, or online) can be made any time before November 16, and pick-up is from 1 to 7 p.m. on November 20 or 21.

Liliana Myers, a Frasca alum, has taken over as pastry chef at Safta, where she’s offering a Baharat apple pie, an heirloom pumpkin pie (each $25), and a bourbon pecan pie ($30) for the holiday. These can be accompanied by pomegranate caramel and vanilla whipped cream (each $5 per half pint). Pies and toppings can be ordered online here.

If the only thing you want to be responsible for on Thanksgiving day is heating up the oven and enjoying the meal, Hearth & Dram will prepare a 15- or 25-pound bird with baked mac and cheese, sausage stuffing, and crispy smashed potatoes. Orders must be placed by phone by November 11 (payment collected at time of order), and pick-up is on November 20 or 21 from 8 to 11 a.m. or 3 to 6 p.m.

On Colfax and 17the Avenue, Marczyk’s is a go-to for holiday entertaining. Free-range Willie Bird turkeys are sold for $4.49 per pound, while herbed stuffing, Brussels sprouts, mashed potatoes, pies, and more range from $6 to $24. The kitchen team is now overseen by longtime local chef Jamie Fader (see previously Jax, Lola, and the Post restaurants).

Cloth & Gold doesn’t cook the dinner, but it will make sure that everyone has a fork and a plate. After all, Thanksgiving should be about making memories with family and friends while enjoying a delicious meal — not about washing dishes. Several holiday-centric tablescapes are offered for four to 40 guests, and it’s all delivered the day before the big dinner and picked up the day after.

BBQ Supply Co.’s Thanksgiving meal is something to be thankful for — a slow-smoked, maple-bourbon brined, all-natural turkey is available for pre-order. A 12- or 14-pound bird will set you back $70. Stuffing, potatoes, gravy, and green beans are also available for order here.

With locations in Littleton, Centennial, and Castle Pines, Tony’s Meat Market is an easy mark for suburbanites who don’t want to lift a finger for Thanksgiving. Tony’s offers turkeys, sides from stuffing to cranberry sauce (all ordered a la carte), a selection of pies, and even roasts and hams for those holiday rebels. Orders must be placed by 5 p.m. on November 17 and can be made online, in store or by phone.