Preparing for an event as big as Thanksgiving takes a little planning. Whether you cook everything from scratch or only some of it, you need to know how many dishes need the oven, what can be made ahead and when you want dinner on the table. So I write down my own game plan every year, and it’s the reason I can actually enjoy the day.

The secret is simple: do as much as possible before Thursday. It’s nearly impossible to bake pies, roast a turkey and cook all the sides at once unless you’ve got a professional kitchen (or a few neighbors willing to lend you their ovens).

For years we lived in Germany, where Thanksgiving isn’t a holiday, so we celebrated on Saturday with friends. If Thursday doesn’t work for your family, pick a day that does. It’s your time together. Make it whenever you can enjoy it.

Here’s the loose schedule I still follow with our tried-and-true menu. Adjust it to fit yours.

The weeks before

4 weeks out

• Set the date and invite guests
• Plan the menu and decide who brings what
• Order a fresh or farm-raised turkey
• Test any recipe you’ve never made before
• Start a freezer bag of bread ends for homemade dressing

3 weeks out

• Buy non-perishables: canned pumpkin, evaporated milk, flour, sugar, spices, broth
• Check your gear: roasting pan and rack, meat thermometer, a cooler for brining, pie plates, springform pan
• Count chairs, plates, glasses and serving dishes

2 weeks out

• Start cleaning a little bit each day
• Plan decorations and the table (the kids can make paper leaves for the table)
• Write out your Turkey Day time map

1 week out

• Decorate the house
• Finalize your shopping list for fresh items
• Start thawing a large frozen turkey in the fridge. Allow about 24 hours for every 4–5 pounds, so a 16–20 lb bird needs 4 to 5 days.

2 days before Thanksgiving

• Pick up a fresh turkey (or make sure your frozen one is thawing on schedule)
• Make the cranberry or currant relish
• Make pie crust dough and refrigerate
• Clean the rooms guests will see
• Create a seating plan and place cards
• Pick up wine and other drinks

1 day before Thanksgiving

• Brine the turkey. We use my favorite brine in a cooler for 24 hours. Keep it below 40°F with plenty of ice. It makes the most succulent, meat-falling-off-the-bone turkey ever.
• Simmer the neck and giblets for broth (for gravy and dressing)
• Bake the pumpkin pies and cheesecake. Make the cheesecake last, since it cools in the oven for 5–6 hours.
• Make bread machine cinnamon rolls, cover and refrigerate overnight. Breakfast is done!
• Cube the bread and chop the onion, celery and pepper for dressing
• Set the table if you have the space

Thanksgiving Day schedule

This is how our day runs for a 6 p.m. dinner and a 14–18 lb turkey. Slide everything earlier or later to fit your bird and your dinner time.

• 8:00 am: Bake the cinnamon rolls.
• 12:30 pm: Lift the turkey out of the brine, pat it very dry (no need to rinse), and prep it the way my mom makes it. Heat the oven to 325°F.
• 1:00 pm: Turkey goes in the oven.
• 1:30 pm: Start the sweet dinner roll dough in the bread machine.
• 2:00–4:00 pm: Prep every side so it’s waiting in its pot or dish: dressing assembled, carrots, beans, sprouts and corn ready to go. Set the table.
• 3:30 pm: Shape the rolls and let them rise.
• 4:30 pm: Start checking the turkey’s temperature. Tent with foil if it’s browning too fast.
• 5:00 pm: Turkey out once the breast, innermost thigh and wing joint all reach 165°F. Tent and rest 30–45 minutes. Bake the dressing at 350°F.
• 5:15 pm: Make the gravy and cook the stovetop sides.
• 5:40 pm: Rolls in at 400°F for 10–15 minutes. Carve the turkey.
• 6:00 pm: Feast!

Refrigerate leftovers within 2 hours, and don’t forget to save the bones for turkey noodle soup.

Planning the whole feast? Find every recipe, my week-by-week countdown and the free printable Thanksgiving checklist on the No Ordinary Thanksgiving page.