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Two Weeks
♦ Make sure you know who’s coming to dinner
♦ Plan menu
♦ Order turkey if you’re buying a fresh bird
One Week
♦ Draw up a shopping list and purchase all non-perishable items plus eggs, dairy and cranberries
♦ Order flowers
♦ Ensure you have enough serving bowls, wine glasses, linens, dessert plates and flatware
♦ Make your piecrust and store, well-wrapped, in the freezer
Five Days
♦ Pick up turkey if you are buying a frozen bird. You will need this time to thaw a twenty to twenty-five-pound bird. Plan for a day to defrost for every five pounds
Two Days
♦ Pick up fresh turkey
♦ Buy produce
♦ Buy and chill wine
♦ Make cranberry sauce
♦ Move piecrust to the refrigerator to defrost
One Day
♦ Pick up flowers
♦ Make pie, allowing it to set overnight in the fridge
♦ Prepare mashed potatoes
♦ Cut vegetables for roasting
♦ Cut stuffing vegetables and toast the bread cubes;
let cool and store in sealed bags
♦ Prepare brine and let turkey marinate overnight
Thanksgiving Day
8 a.m. Prepare stuffing and place in a greased casserole
9 a.m. Remove the turkey from brine and prepare for cooking
10 a.m. Place the turkey, covered, in the oven
11 a.m. Make the sweet potatoes and put in a greased casserole
Noon Continue to baste the turkey
2 p.m. Set the table
2:30 p.m. Make the gravy
3:30 p.m. Reheat the mashed potatoes and sweet potatoes
4:15 p.m. Roast the vegetables
5 p.m. Greet your guests
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