If you want to do it right and avoid undue stress, you're going to need some sort of schedule for Thanksgiving dinner. This is old hat to some, and slightly terrifying to others. No need to panic, however — no Trello boards necessary (unless you like them), just a bit of thought.
A few weeks ahead of time, choose your recipes, keeping oven temps and cooking times in mind. Consider a fresh turkey, which can help free up fridge space. Buy your non-perishable goods (sugar, flour, frozen cranberries, etc).
Good news: A LOT of items can be made ahead of time. This includes soups, cranberry sauce, and pies, though The Food Network cautions against making apple or pecan pies more than one day ahead of time because the crusts won't stay flaky. Casseroles can be assembled.
The day before, consider what can be cooked before the turkey and after the turkey. You'll have about an hour to work with after the turkey comes out of the oven to rest.
Some day-of suggestions from Food Network:
* First: prepare stuffing and/or dressing as well as vegetables (clean, peel, and chop).
* Just before the turkey's done: start cooking fresh vegetables, and prep anything else that needs to go into the oven, like stuffing, rolls, etc.
* While the turkey is resting under its foil tent: bake stuffing, if needed; warm mashed potatoes — yes, they can be made a day or two ahead of time! — rolls, soups, and casseroles; cook frozen vegetables; make gravy; put it all on the table!
