TONIGHT

Sit down and sketch out a written plan for preparations — cleaning, shopping, cooking, serving.

Make a shopping list; don't forget heavy-duty aluminum foil, a trussing kit for the turkey, disposable containers for leftovers, disposable pans to save dish-washing — even paper plates if you're eating at the beach.

Call close relatives and friends who'll be joining you for dinner and ask for their help.

Let the kids know that they'll be in charge of cleanup, garbage detail, breakdown or whatever you want them to do.

Corral some extra coolers if you'll need them to keep beverages and overflow food ingredients chilled.

TOMORROW

Check supplies of spices, chicken broth, sugar, flour or other staples you'll need. While you're at it, clear out spoiled or stale items.

Also, rigorously clear out the refrigerator and freezer; you'll need the space.

FRIDAY

Shop for nonperishables, paper goods and — if you've got room in the freezer — the turkey.

If you're using serving pieces or special china, get them out and wash and dry them.

Clear away clutter on kitchen counters and in the serving area, whether it's the dining room or the carport.

Find and clean the roasting pan, roasting rack, baster and other tools you don't use often.

SATURDAY AND SUNDAY

Make Saturday a family cleaning day. Give everyone a job, polishing, dusting, vacuuming, putting things away, washing out coolers, making up guest beds if you're having overnight guests, and so on. (You may have to threaten everyone with bodily injury so they'll keep the place neat until Thursday).

Buy the turkey, if you haven't already done so. If it's a very large bird, begin the defrosting process (see directions elsewhere in this section).

MONDAY

Begin to defrost smaller turkeys (see directions elsewhere in this section). Iron tablecloths and napkins, if you're using.

Make a timetable for Thursday's cooking marathon. Check the roasting chart (see chart in this section) and note the time the turkey will go in, when it needs to be turned and when it should be done. Plan a schedule for cooking other dishes in oven, on stovetop and in microwave. Allow 45 minutes between the end of roasting time and the start of dinner. (You can keep the turkey warm while you make the mashed potatoes and gravy and bake stuffing, rolls and other dishes.)

DEFROSTING THE TURKEY

Safest method: Allow one day in refrigerator for every four pounds of turkey weight. Place unwrapped turkey in baking pan inside garbage bag in refrigerator (bag assures no juices contaminate other food items).

Quick defrosting: Allow 30 minutes per pound (minimum five hours for a 10-pound turkey). Place unwrapped turkey in stoppered sink. Fill sink with lukewarm water. Change water every half hour.

TUESDAY

Shop for remaining ingredients.

If you're planning to brine and air-dry the turkey — recommended for moist meat and crisp skin — start today.

BRINING AND AIR-DRYING

Here's the Cook's Illustrated tested method:

Brining: In bucket or tub large enough for turkey, mix 1 cup table salt or kosher salt with 2 gallons cold water. Refrigerate overnight. You may need to make twice the brine for a larger turkey. If the turkey won't fit in the fridge, fill a cooler with brine and add a sack of ice. Cover and brine overnight in a cool place.

Air-drying: Rinse turkey and pat dry all over. Place on rack fitted inside a tray (to catch drips), uncovered, breast side down, and refrigerate 8-24 hours.

Remember: To brine and air-dry a turkey takes two days.

WEDNESDAY

Chop stuffing ingredients; store individually in air-tight containers or zippered bags. Bake pies. Make bread dough and let it rise in the refrigerator overnight. Set table if you're doing a formal sit-down dinner.

Draft family members to buy ice and fill coolers, do a quick cleanup and pickup in the living room and elsewhere, empty garbage.

Some vegetables can be prepped: Green beans, for example, can be cleaned, trimmed, blanched until bright green in boiling hot water; stop the cooking in ice water; wrap in paper towels and refrigerate. All they'll need on Thursday is a quick heat-through. Creamy vegetable casseroles and candied yams can be assembled for cooking on Thursday. Ambrosia and other jelled concoctions can be made in advance, too.

Make cranberry sauce or relish, if you're doing it from scratch.

A friend uses this method: Place Post-it notes on all the serving dishes identifying what's to go in them; place serving spoons, forks, etc. in dishes as well.

Fill salt and pepper shakers.

THURSDAY

It's T-Day.

Wash, season, stuff and truss turkey and begin roasting.

Fuss with flowers or any other table decor.

Peel potatoes and immerse completely in cold water until it's time to boil them before mashing.

Assemble stuffing and place in baking dish.

Place butter and condiments in serving dishes.

As your helpers arrive, remind them of their assignments, help them find the utensils they need, explain the timetable.

them of their assignments, help them find the utensils they need, explain the timetable.

An hour before the turkey is finished, bring all the refrigerated and prepped foods to room temperature and begin working on the side dishes.

Remove turkey from oven, tent with foil for 20 minutes, then call in the carver. (Turkey can be held longer while you complete side dishes or wait for company; see story elsewhere in this section.) During this time, make gravy, mashed potatoes, bake side dishes and rolls.

HOLDING THE BIRD (AND SPUDS)

Mary Clingman, director of the Butterball Turkey Talk-Line, suggests this method for keeping the turkey warm while you complete the meal, or if you have to wait for guests to arrive.

Remove turkey from roasting rack and place in baking pan or rimmed baking sheet. Cover the whole with a couple of layers of heavy-duty aluminum foil. Place this in the center of two beach towels or blankets; bring up the ends of the fabric and wrap them all around the turkey. Set aside in warm place. Turkey will stay safely warm for a couple of hours this way.

If you need to hold mashed potatoes, place them in a crockery bowl, cover with foil and place the bowl in a pot of hot water. Place these on a warm burner.

ONE LAST THING

Don't forget to eat breakfast and lunch, to sit down and put your feet up occasionally, and to take time to be thankful for friends, family and other blessings.

Reach Wanda A. Adams at wadams@honoluluadvertiser.com.