One week before:
· Go though your fridge and clean out/use up items to make room for Thanksgiving foods.
· Shop for all the non-perishable items on your list.
· Do an equipment check: you’ll need a roasting pan, plenty of pots, pans, baking

dishes, dinner and dessert plates, glassware and flatware to accommodate your crowd. Purchase or borrow anything you’re missing.
Four days before:
· If you’ve purchased a frozen turkey, begin thawing it now. For each 5 pounds of weight, the turkey will need 24 hours in the refrigerator to thaw. Place the frozen turkey in a rimmed tray (to catch any liquid) in your refrigerator. NEVER defrost a turkey at room temperature.
Three days before:
· Iron table cloths, inventory serving platters (placing a sticky note on each platter with the name of the dish to be served on it will help you to stay organized on the big day)
Two days before:
· Clean the house.
· Thaw any quick breads or cakes in the fridge.

One day before:
· Complete pies.
· Assemble side dishes like stuffing; refrigerate, covered until ready to bake tomorrow. Add a few minutes to the bake time for chilled ingredients.
· Make the cranberry sauce
· Shop for any salad greens or fresh items.
· Set the table; try a centerpiece of mini pumpkins, gourds and nuts cascading down the center of the table. Place candles in glass votives throughout the arrangement for a warm, Thanksgiving glow.
The big day:
· Let turkey sit at room temperature for 1-2 hours before roasting it according to the directions included with the bird. Take out the giblets and neck and rinse it in cool water. Pat it dry.
· Complete side dishes and reheat gently before the meal.
Just before dinner:
· Heat bread or rolls once the turkey is out of the oven and resting before being carved.
· Feel thankful that the day has turned out wonderfully and you’re able to enjoy a relaxed meal with family.

Turkey 101
A fresh turkey should be kept in the coldest part of the refrigerator for no more than two days and wrapped tightly to avoid leaking juices on other foods.
Thawing: The best method for thawing a whole frozen turkey, is to leave the bird in its wrapping and place it on a tray in the refrigerator. Plan on at least 24 hours for every 5 pounds. Thawed turkeys will keep one or two days in the refrigerator. After the turkey has thawed or before you cook the fresh turkey, remove the giblets and neck from cavities. Rinse the turkey inside and out, let it drain, and pat dry with paper towels.

How to Cook

· The safest route is to prepare stuffing separately from the turkey. If you decide to stuff the bird, stuffing should be prepared and stuffed into the turkey immediately before it’s placed in the oven. When making dressing ahead of time, wet and dry ingredients should be refrigerated separately and combined immediately before stuffing the turkey. Turkeys should be stuffed loosely; use 3/4 cup of stuffing per pound of turkey.
· Place the turkey breast-side up in a shallow roasting pan. Brush the turkey with melted butter to prevent drying of skin. Frequent basting is the best method to keep your turkey moist as it roasts. Shield the breast loosely with a piece of aluminum foil to prevent over-browning.
· Cook until internal temperature-measured by a meat thermometer-reaches 170ºF in the breast and 180ºF in the thigh. A turkey is done if the leg moves up and down easily and the hip joint gives readily, or if the juices are clear, not pink, when the thickest part of the inner thigh is pierced with a fork.
· After it’s cooked, turkey will keep for three to four days in the refrigerator. You can freeze cooked turkey for up to a month.