It's time to choose the turkey: Heirloom? Fresh? Frozen? What size?

1. Choose the right size turkey. To serve 10 -12, choose a 12-15 pound bird. To serve 15-18, choose a 14-16 pound bird. To serve 20-22, choose an 18-22 pound bird.
2. For an heirloom or special farm turkey, order online or by phone or place an advance order at your market.
3. Make certain you have all the equipment you need (see our equipment reviews on the first page of this guide).
4. It's also a good time to check your spices. If they're older than 1 year or you can't detect any aroma from the open jar, buy new spices.

Pies and gravy can require demanding, last-minute attention. Freezing them ahead of time not only saves time but prevents last-minute disasters.

1. Confirm your freezer is at 0 degrees Fahrenheit.
2. Make enough pie dough for all the pies you'll need. Roll each crust into a 4-inch disk, wrap tightly in plastic wrap and then foil, and freeze. Let the dough defrost overnight in the refrigerator before assembling and baking the pies.
3. Alternatively, you can prepare any apple or pecan pies now and freeze them unbaked.
4. Make All-Purpose Gravy. If you're not planning on using giblets to make stock, you can prepare and freeze gravy well ahead of time. When you're ready to use it, place the gravy and 1 tablespoon of water in a saucepan over low heat and bring it slowly to a simmer.
5. Freeze muffins or scones for a quick Thanksgiving morning breakfast.
6. This is also a good time to buy and store any beverages—they're easy to overlook while buying last minute food items.

Many people don't realize that a 20-pound bird can take four days—not a mere 24 hours—to thaw out in the refrigerator.

1. Make certain you are giving the turkey ample time to defrost. Plan on 1 day for every 5 pounds of turkey, and finish defrosting the day before roasting.
2. Wash and store your greens.
3. Finalize the guest list and confirm any dishes your guests will be bringing. Note whether they'll need refrigerator or oven space and time, and plan for any additional serving utensils.
4. Complete the shopping for everything but fresh vegetables. Order your centerpiece or flowers.
5. Start making extra ice.

Washing and Storing Salad Greens
• Getting to Know Your Refrigerator
• Liquid Dish Detergent
• Storing Potatoes

You can finish a surprising amount of cooking this far ahead.

1. Check your knives and sharpen them. Calibrate your instant-read thermometer. Check your oven temperature.
2. Most relishes and salad dressings can be prepared.
3. Cook any casseroles using sweet potatoes or squash and refrigerate.
4. If you've frozen the gravy ahead of time, remove it to thaw.
5. Finish shopping for your fresh vegetables. If you've ordered a fresh turkey, pick it up now.

• How to calibrate an instant-read thermometer
• Tasting: Olive Oil
Choosing Onions
Checking the Oven Temperature

Leaving gravy to the last minute can be a recipe for disaster. Start it a day ahead—along with the vegetables—to prevent last minute problems.

1. If you didn't make and freeze the All-Purpose Gravy, remove the turkey giblets and neck and make gravy now. Refrigerate and just before serving, reheat in medium saucepan over medium heat until hot, about 8 minutes.
2. If you're making homemade stuffing, set the bread out to stale.
3. Make any creamy dips.
4. If you didn't freeze your pie dough, make it now.
5. Blanch and shock any of the following vegetables for a quick final cooking: asparagus, broccoli, Brussels sprouts, carrots, cauliflower, green beans, snap peas, and/or snow peas.

• Mastering Turkey Gravy
• Blanching and Shocking Vegetables
Separating Fat

The day before, you can finish almost all the cooking.

1. If you have room in your refrigerator, brine the turkey this afternoon, dry it off, and leave it uncovered in the refrigerator overnight (at least 8 hours). Roasting an air-dried turkey makes for exceptionally crisp skin.
2. Oven-baked stuffing can be assembled ahead of time, put in a casserole dish, and refrigerated until it's ready to be baked.
3. Make and refrigerate pumpkin or other custard pies.
4. Peel and store potatoes, covered in cold water, in the refrigerator.
5. Make one of our favorite night-before breakfasts (see recipe suggestions below).

The final steps to a perfect meal.

1. To calculate roasting time for the (unstuffed) bird, count on 1 3/4 hours if the bird weighs 12-15 pounds, 2 hours for a bird weighing 15-18 pounds, and three hours for a bigger bird. Then add on an additional 30 minute resting period; 35 to 40 minutes for a bird over 18 pounds.
2. Check for doneness with an instant read thermometer: the thickest part of the breast should register 165 degrees and the thickest part of the thigh 170-175 degrees.
3. Bake the pies.
4. Chill any wine or other beverages. If refrigerator space is at a premium, fill your washing machine with ice cubes and nestle the bottles in. Just run the spin cycle afterwards to drain the melted ice.
5. Carve the turkey.
6. Enjoy a perfect meal.

Carving the Turkey
• Roasted Brined Turkey
• When Is Poultry Done?
• Pop-up Timers in Poultry