Thanksgiving Checklist

Follow This Checklist and Be Prepared for Thanksgiving

Thanksgiving Checklist
Here's an easy-to-use checklist of how to prepare for your Thanksgiving feast.

FOUR WEEKS OUT:
*Make your guest list.
*Make your menu.
*Order your turkey--especially if you want a fresh one. (Plan on 1 1/4 pounds per person.)Measure your oven to make sure your turkey will fit.
*Invite your guests. (Before you get on the phone, have a list of guests and a list of dishes. Then, if someone offers to bring a dish, accept the offer. And if they don't offer, ask them.)

THREE WEEKS OUT:
*Check your equipment:
*Table (one large enough for all your guests)
*Chairs for all of your guests

Dishware:
*Dinner plates
*Dessert plates
*Coffee cups and saucers

Silverware:
*Polished forks, knives and spoons

Glassware:
*Water glassesClean wine glasses

Linens:
*Clean napkins
*Tablecloth (large enough to fit your table)

Cooking and serving items:
*Roasting pan: Is it the right size for your turkey? Will it fit into your oven? (Don't laugh: It's easier to buy the right pan today than it will be on Thanksgiving morning.)
*Big-enough bowls, pots and serving platters
*Trivets
*Bread basket
*Sauceboat
*Gravy pitcher
*Well-sharpened knives
*Coffeepot--Can yours make both regular and decaf for a crowd? Maybe you should get a thermos.
*Sugar bowl
*Cream pitcher

SUGGESTION: If you can afford it, having someone to do the dishes will make an immense difference in your enjoyment of the meal.

TWO WEEKS OUT:
*Make a seating chart.

*Work on your shopping lists--don't forget tonic, seltzer and apple cider for the kids.

*Begin cooking--relish will keep in the fridge for a week; gravy freezes well.)

*Select a wine--Caterers recommend providing a half bottle for each guest--not counting children, of course.

ONE WEEK OUT:
*Tidy up the house.

*Put clean towels in the bathroom.

*Make a final shopping list--Remember ice, cream for the coffee and nuts for nibbling in the living room.

THANKSGIVING WEEK - MONDAY:
*Defrost your turkey (if it's frozen).

*Remember that you have to allow 24 hours for every 5 pounds if you're going to defrost a turkey in the refrigerator. That means a 15-pound turkey will take three full days, so get started on Monday.

SUGGESTION: If you miss that deadline, you can defrost the bird faster in a sinkful of cold water, allowing about half an hour for each pound of turkey and changing the water occasionally. (It will still take 7 1/2 hours for that 15-pounder, so do it after work on Wednesday, then refrigerate it.)

THANKSGIVING WEEK - TUESDAY:
*Do your final food shopping.

*Make a cooking schedule for Thanksgiving Day.

*If guests are invited for 5 P.M., count backward from a 6 P.M. dinner, writing down the time everything goes into the oven or the microwave. Don't forget the dishes that will have to be reheated.

THANKSGIVING WEEK - WEDNESDAY:
*Set the table.

*Clear out the coat closet for guest coats.

*Clean the guest bathroom. If possible, make it off-limits to the family.

*Take the gravy out of the freezer and put it in the refrigerator so it can defrost.

THANKSGIVING DAY:
*You'll be so caught up that you'll be looking around for things to do. Have a great Thanksgiving!

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