A Thanksgiving time line

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Thanksgiving dinner doesn't happen overnight. Here is a step-by-step plan that spreads most of the work over seven days. Post this plan on the refrigerator and check off things as you finish.

Seven days before:

-- Order fresh turkey (if using).

Six days before:

-- Shop for frozen turkey, longer-lasting produce (potatoes, onions, yams, etc.) and all nonperishable items (flour, coffee, canned pumpkin, aluminum foil, etc.).

Five days before:

-- Place frozen turkey in refrigerator to defrost, allowing one full day for every four pounds, plus an extra day if brining.

-- Make piecrust dough, wrap in wax paper and aluminum foil, then freeze.

Four days before:

-- Check cupboard for needed pans and baking dishes.

-- Make a list of what will be served in each dish.

Three days before:

-- Prepare and refrigerate salad vinaigrettes.

-- Make cranberry sauce/chutney.

Two days before:

-- Purchase all perishable items (fresh turkey, cream, ice, etc.).

-- Make dips or other appetizers, wrap and store properly.

-- Place frozen pie dough in refrigerator to defrost.

One day before:

-- Brine turkey.

-- Chop ingredients for stuffing.

-- Wash and dry salad greens.

-- Make dough for rolls, refrigerate overnight.

-- Make pies.

-- Set table.

Eight hours before:

-- Shape roll dough, let rise and bake.

-- Assemble side dishes, cover and refrigerate.

Six hours before:

-- Assemble stuffing; stuff and roast turkey.

Two hours before:

-- Peel, cook and mash potatoes, keep warm.

-- Whip cream for pies.

One hour before:

-- Remove turkey from oven, tent with foil, let rest 20 to 40 minutes before carving.

-- Bake casseroles and vegetable dishes.

Last minute:

-- Carve turkey.

-- Make gravy.

-- Reheat stuffing and rolls.

-- Toss salad.

(kathys(at)sltrib.com.)

(Distributed by Scripps Howard News Service, www.scrippsnews.com.)

Must credit Salt Lake Tribune