Thanksgiving planner: Your step-by-step guide to planning Thanksgiving dinner

Two Weeks before Thanksgiving

• Make your guest list. Invite friends and family you haven't yet contacted.
• Ask guests if they would like to contribute a special dish.
• Decide on your Thanksgiving menu -- considering the number you are entertaining.
• If planning to cook a turkey, decide whether to use fresh, frozen or smoked. Be certain the size selected will fit in your freezer, fridge and oven. Order size desired, if necessary. (Plan on 1 to 1.5 pounds per person if buying a whole turkey.)
• Stock up on staples when grocery shopping.
• Make breads and rolls -- freeze.
• Purchase supplies, such as table coverings, napkins, cups.

One Week before Thanksgiving

• Buy turkey, if purchasing one that is frozen.
• Decide on a centerpiece.
• Prepare cranberry relish. Store in fridge.
• Select wine to go with your meal.
• Involve your kids in helping to organize games for the younger guests
  

Thanksgiving Week: Monday

• Clean out the refrigerator and freezer.
• Go shopping for perishable items on your shopping list.
• Place your turkey in the fridge to begin defrosting. Take a few minutes to learn more about food safety at the holidays.
  
  

Thanksgiving Week: Tuesday

• Iron linens, if necessary.
• Polish silverware, if necessary.
• Still looking for the perfect recipe? Check out the Recipe Finder. Print out the recipe and be sure you have all ingredients needed.
• If holiday stress is already getting the best of you, take a few minutes of time just for you!

 

Thanksgiving Week: Wednesday

• Cut up bread for stuffing. Season as desired and place on cookie sheet(s) in preheated (then turned off) oven overnight to dry. Store in zip-lock-style bags.
• Chop vegetables, fruits and herbs for stuffing, and seal in zip-lock-style bags.
• Prepare pies. Cover and refrigerate.
• Prepare salads. Cover and store in fridge.
• Set up an extra table and chairs, if more space is needed for dining.
• Chill drinks. If extra space is needed, store in a cold garage or out on the porch -- or place drinks in a large basin filled with ice and water.

The Big Day: Thanksgiving

Thanksgiving Morning

• Prepare stuffing. Cover and refrigerate.
• Wrap roasting pan with foil, or use disposable roasting pan or cooking bag for a quick cleanup.
• Clean turkey, removing bag of giblets. Place in roasting pan, and put back in the fridge.
• Simmer giblets, adding water as needed until tender. Then refrigerate, covered with liquid, until needed (to use in gravy).
• Use your slow cooker if extra space is needed to keep menu items warm.
• Children can help set the table(s) and create place cards for each setting.
• Clean while cooking to avoid big cleanups later.

Four Hours before Dinner

• Stuff your turkey.
• Put turkey in oven. Roasting time depends on size of the bird. 

Three Hours before Dinner

• Clean green beans, cover and set aside. 
• Cook sweet potatoes.

Two Hours before Dinner

• Peel potatoes, cube and cover with salt water -- simmer. 
• Finish preparing vegetables. 
• Prepare biscuit dough. Cover and set aside. 

One Hour before Dinner

• Bake biscuits.
• Fill small pitcher with half-and-half or milk for coffee -- cover and refrigerate. Fill sugar bowl.

One Half Hour before Dinner

• Remove turkey from oven. Let sit 20 minutes before carving.
• Reheat biscuits and vegetables, if necessary.
• Make gravy, using drippings from turkey, giblets and potatoes.
• Mash potatoes.
• Place vegetables and side dishes in serving bowls.
• Open wine and pour into decanter or glasses.

Time to Serve Dinner!

• Whisk gravy and pour into gravy boat.
• Don't forget to serve cranberry sauce, salad and breads that you previously prepared.

After Dinner

• Grind coffee beans and put coffee on to brew. Remove to a thermal carafe to keep warm.
• Serve dessert, coffee, after-dinner drinks.
• Take a walk if the weather permits. Enjoy each other's company while digesting your meal!