The Thanksgiving coutdown is upon us now, so you know what that all means… gettting the perfect bird, making the guest lists, and deciding on all the yummy sides and desserts that will accompany this succulent cooked turkey.

I know it may all seem a little overwhelming at first, especially if this is your first time in hosting your first ever Thanksgiving Bash or maybe your a seasonal Thanksgiving hostess but want a refresher course in the planning arena.

If so then this checklist is the perfect tool for a stress-free holiday.  Here you will find everything that is needed divided week by week leading up to the most fantastic holiday! Well in my eyes, of course! 😉

Before you do anything else, think about the general feel you want for your gathering: whether it be big, casual, and/or kid-friendly? Intimate, elegant, or grown-up?  This will help you decide on how many people you would like to invite.

FOUR WEEKS AHEAD

Give or take a day or two time is coming and there’s four weeks left to plan a wonderful home cooked Thanksgiving meal, so the first things you need to decide on are where and when to order the fabulous “guest of honor” aka the turkey and finalizing the guest list.

• First, decide on whether you will be serving a fresh or frozen turkey for the big day.  If you decide to go with a fresh turkey make sure to order it now from your local market or specialty food store in order to have the turkey picked up or delivered sometime after November 23.  Having the bird arrive a few days prior to Thanksgiving will give you ample time to season and allow the turkey to sit absorbing all its juiciness.   Plan on 1 1/4 pounds per person.

• Second, Make Your Menu. Check back and see if any of your family member have a favorite dish they would like prepared or to prepare themselves.

• Third, finalize the guest list.  Make sure to call family and friends and make sure they are definitely coming for the big supper.  Before you start your calls, have a list of guests and a list of dishes. If someone offers to bring a dish, accept the offer.  And if they don’t offer, ask them.

To find out more,

THREE WEEKS AHEAD

This is the fun part.  This is the week you start turning your ideas into a concrete plan and make shopping lists:

• Get Organized and Creative. Start thinking of table decorations and decor.   This is when you decide on the feel of your party.

• Finalize your general serving plan being buffet or sit-down (I always prefer buffet, but you may want a more intimate gathering).  If there will be hors d’oeuvres and cocktails served beforehand in the living room.  Make a list of any materials you’ll need, such as extra folding chairs,  linens, card tables for hors d’oeuvres, barware, etc.

• Create one big master shopping list, dividing it into three sections: nonperishables that can be bought now if decided (like wine, canned pumpkin, etc.); items for the one-week-ahead grocery run; and perishables to buy on November 24 or 25.

• Take inventory of your dinnerware. If you don’t have enough matching china and cutlery, use complementary colors or patterns, or mixi and match.

TWO WEEKS AHEAD

This is your first shopping week and the beginning of cooking week, if you plan on freezing anything.

• Make sure before you buy anything that you declutter and organize cupboards and freezers.

• Buy the perishable ingredients for all the things you plan on making this week.  Good examples of  items that freeze well: pie dough, rolls, and turkey stock. All of these can be frozen and defrosted just before Thanksgiving.

• Select a wine.  Caterers recommend providing a half bottle for each guest.  In my house wine needs to run like the Niagra Falls.

ONE WEEK AHEAD

This is the week you start prepping your home  for visitor and guests and your kitchen for some incredible cooking.

• If your having house guests make sure to have enough clean sheets and towels for them on hand.

• If you have not done so yet, make sure you buy all non-perishable items.  Polish silver if you are planning on using any.

• Save food containers and paper bags aka doggie bags.  For packing up leftovers and handing them to guests on their way out.

• Confirm the number of guests who will be attending the holiday dinner again just to have a final head count.

THREE DAYS AHEAD

• If you’ve decided on starting with a frozen turkey, very important to calculate the defrosting time, you just may have to start defrosting your bird today.  Remember that you have to allow 24 hours for every 5 pounds if you’re going to defrost a turkey in the refrigerator. That means a 15-pound turkey will take three full days, so get started on Monday. If you choose to prepare a fresh turkey, purchase it one to three days before Thanksgiving and store it in the fridge until time to cook.

• VERY IMPORTANT: If you miss that deadline, you can defrost the bird faster in a sinkful of cold water, allowing about half an hour for each pound of turkey and changing the water occasionally.  (This process will still take 7 1/2 hours for that 15-pounder, when finished refrigerate it.)

• If you plan on serving ice cream with dessert, which is a given especially with Deep Dish Apple Pie,  scoop it now, arrange on a baking sheet and place in freezer until frozen hard. Transfer ice cream balls to a resealable plastic bag and freeze until needed.  I know this is very cool…

TWO DAYS AHEAD

• Make a cooking schedule for Thanksgiving Day.  If guests are invited for 5 P.M. , count backward from a 6 P.M. dinner, writing down the time everything goes into the oven.   Don’t forget the dishes that will have to be reheated.

• Thaw out frozen pie crusts, biscuits, and/or rolls in the refrigerator.

• Make soups and store in a covered container along with prepared salad dressings in the fridge.

ONE DAY AHEAD

• Set the table with decorations, centerpieces, arrange chairs, set out flowers, candles, and any other decor.

• Clean the guest bathroom.  Tell all family members that it is off limits until after Thanksgiving.

• Assemble and bake pies; store them at room temperature (unless they’re custard-based, such as pumpkin pie, refridgerate after.)

• Prepare any side dishes, such as mashed potatoes, that can be made ahead and reheated in the microwave.

• Clean and dry salad greens and store them in a resealable plastic bag.

• Oh Yea one other thing, take the night off from cooking, order something in!

THANKSGIVING DAY

Today’s the day… before you go on and try to take over the world remember that this is suppose to be a joyous occassion so walk in smiles on and just have fun!

• Make sure to eat a good breakfast.  Because you probably wont be eating until much later make sure you and your family eat a good breakfast and are not starving all day.

• Make the stuffing in the morning and stuff the turkey right before it’s ready to go in the oven.  Then roast that puppy.

• Chill white wine and beer. Set up the bar for any other drinks you’ll be making.

• While the turkey is roasting, complete all your other side dishes. These can stand at room temperature or, if ready more than one hour ahead, refrigerate.

• When the turkey is ready, take it out and let it rest while you make the gravy and reheat the side dishes on the stovetop, in the oven, or in the microwave.

• If you have little ones and want them to feel that they are helping give them each a job whether it means that one greets the guests at the door, or takes their coats.

• Have a great Thanksgiving!