>> The big thaw: Start thawing your turkey in the refrigerator at least three days before Thanksgiving. Estimate 24 hours for every 4 pounds of bird.

>> To make room in the fridge: Take out all of your condiments (ketchup, hot sauces, jams and so on) and place them in a cooler with an ice pack. They will be fine for a few days. (Replace the ice pack as it melts.)

>> Buy a fat separator for your gravy: It really makes a difference, helping you get a silky texture that is not greasy.

>> Make stock: Either turkey or chicken, it makes a huge impact in gravy and stuffing, and you can make it up to a week ahead.

>> Make desserts in advance: Pies are best baked on Thanksgiving morning, but cakes, cheesecakes, cookies and ice creams can all be made several days ahead. Keep this in mind when planning your menu.

>> Don’t carve the turkey at the table: Cutting up the turkey in the kitchen on a cutting board using a good, sharp chef’s knife (rather than a so-called carving set) is the easiest, safest and best way to go. Make your friends and family come in and admire the bird’s burnished perfection before it goes under the knife.

>> Meeting special needs: If you are feeding people with dietary restrictions, ask them to bring a dish. You’ll know they will have something to eat, and it gives everyone else at the table a chance to potentially try something new.