A simple Thanksgiving menu

Whether you are a pro in the kitchen or a novice, somehow the thought of cooking for a Thanksgiving crowd makes many of us weak in the knees. Expectations are at an all-time high, and planning the meal so everything is ready at the same time can be a logistical nightmare. That said, the rewards for pulling off this feat without aid of takeout are great —- and not nearly as daunting as it may seem, if you have a good plan.

To keep you organized, we’ve provided a road map to help you navigate the preparations for a stress-free gathering. This step-by-step primer will not only keep you on track, but hopefully, let you get one step ahead.

We’ve picked a menu, culling our archives for the best classic holiday recipes. There’s even a timetable to keep you on schedule, alerting you to what can be done in advance and how to focus your time on Thanksgiving Day.

For more help, see the links on the left side of this page.

And have a wonderful holiday.

Contributing: Jeanne Besser, Susan Puckett, Meridith Ford and Elizabeth Lee

On the menu

Roast Turkey with Herbs or Turkey Breast with Cranberry Relish

Do Ahead Gravy

Cranberry-Orange Relish

Piccadilly Cafeteria’s Carrot Souffle

Marshmallow-Topped Sweet Potatoes

Make-Ahead Mashed Potatoes

Do-Ahead Stuffing

Pumpkin Cheesecake

Aunt Dolly’s Sweet Potato Pie or Nellie Mae Cosby’s Sweet Potato Pie

Elaine Bolton’s We-Can’t-Have-Thanksgiving- Without-This Pecan Pie

And for the company that’s at your house for breakfast:

• Day Before Blueberry French Toast. Make a day ahead of time for holiday guests.

Talking turkey

What size turkey should you buy?

Figure on about 3/4 pound of turkey for each guest, 1 pound if you want leftovers.

Understanding the labels

FROZEN: Allow one day of thawing in the refrigerator for every 4 to 5 pounds. Usually the least expensive bird.

FRESH: Poultry that’s never been held at temperatures lower than 26 degrees (so it could be partially frozen). Check with store to see if you need to order. Shop a few days early if you want a smaller turkey; they usually go first. Check the use-by date before buying.

BASTED OR SELF-BASTED: Turkey contains a solution to add moisture and keep meat juicy as it cooks. The solution can include broth, salt water, seasonings, fat and other substances. If you’re planning to brine, look for a bird that’s not self-basting.

NATURAL: No artificial ingredients or added color; minimally processed.

ALL-NATURAL: Read the label carefully or check with the store. Manufacturers use this term in different ways, although often it indicates an all-vegetable-diet, no-antibiotics bird.

HORMONE-FREE: A label claim that any poultry could make, since federal regulations prohibit using these drugs on turkeys and chickens.

NO ANTIBIOTICS: The turkey wasn’t treated with antibiotics.

Do ahead

Up to 1 week ahead

• Clean out your fridge to make room for what’s coming. If space allows, make extra ice and bag it.

• If using fresh turkey, confirm order with butcher. If using frozen turkey, purchase and store in freezer.

• Purchase ingredients, except for highly perishable items. Stock up on foil, plastic wrap and paper towels.

• Make dessert and freeze

• Clean and iron cloth napkins and tablecloth; gather centerpiece items.

• Make sure you have all the serving pieces, platters and equipment that will be needed.

Three days ahead

• Defrost frozen turkey in refrigerator according to wrapper instructions (allow 24 hours for every 5 pounds).

Two days ahead

• Purchase perishable ingredients.

The day before

• Set and decorate table.

• Purchase any fresh flowers for centerpiece and arrange in vase.

• Chill sparkling water and white wine.

• Pick up fresh turkey, if using. (If it is tightly sealed in plastic, leave plastic on and refrigerate turkey at once. If it is wrapped in paper, unwrap and wrap in plastic wrap and refrigerate.)

• Bake pies and refrigerate (may also be made earlier and frozen).

• Make the mashed potatoes, gravy and stuffing and refrigerate.

Equipment you may need

• Roasting pan and nonstick roasting rack

• Whisk

• Saute pan(s)

• Large frying pan(s)

• Large pot(s)

• Mixing bowl(s)

• Measuring cups and spoons

• 8-inch square baking pan(s)

• 13-by-9-inch or larger baking pan(s)

• 2 (9-inch) pie pans

• Carving knife and fork

• Carving board

• Tongs

• Meat thermometer

• Large casserole dish

• Bulb baster

Serving pieces

• Turkey serving platter

• Serving bowls and plates

• Gravy boat

• Tongs

• Serving fork and spoons