2–3 Weeks Before

Count your guests and set the menuYou need this number to size the turkey and everything else.
Buy a frozen turkey now if you're not getting a fresh oneFrozen birds need days in the fridge to thaw, so buying late is the most common Thanksgiving disaster.
Plan on 1 pound of turkey per personA bit more if you want leftovers.
Book any rented equipment now (extra oven, folding tables, chairs)Rental stock runs out fast the week before.
Note that a fresh turkey from a butcher should be bought only 1 to 2 days before you plan to cook it if ordering fresh turkey from butcherSchedule the pickup, not the order, close to the day.
Write out your full recipe list and buy shelf-stable ingredients nowCanned pumpkin, broth, spices, flour.

1 Week Before

Write the master timeline for the day, working backward from your serving timeInclude oven windows for every dish, not just the turkey.
Start the turkey thawing in the fridge if it's frozenIt takes 24 hours for every four to five pounds of weight for a turkey to thaw in the refrigerator (a 15-pound turkey will take three days to thaw). For a big bird, that eats up nearly a week.
Do the shop for anything non-perishable and for drinks
Confirm your oven and stovetop can handle the whole menuDecide now what can be made ahead or served cold to free up burners on the day.
Set the table plan and count plates, glasses, and serving dishesBorrow or buy what's missing now, not the night before.
Set up outdoors away from the house with a thermometer-equipped fryer if frying the turkeyNever fry indoors or in a garage.

Buy fresh produce and dairyAnything that won't keep much longer than that.
Keep tracking the turkey's fridge thawA completely thawed turkey can remain in the refrigerator for one or two days before cooking, so you have some slack but not much.
Start a cold-water thaw if the bird is still frozen and time is short if bird still frozen and time is shortKeep it in its leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, submerged in cold water, allowing about 30 minutes per pound and changing the water regularly to keep it cold.
Make and freeze anything that reheats wellCranberry sauce, pie dough, stock, some casseroles.
Clear fridge space for the turkey and the next day's prepA full bird takes more room than you'd think.
Brine the turkey now if that's your plan if brining the turkeyCheck your recipe's timing, since wet brines usually need 12–24 hours in the fridge.

Prep vegetables, pie fillings, and anything that keeps overnight in the fridge
Set the table and lay out serving dishes with sticky notes for what goes whereSaves real time tomorrow.
Check every serving spoon, carving knife, and meat thermometer works
Finish thawing (pat the turkey dry if it was in cold water)It should be fully thawed by tonight either way.
Chill drinks and make space in the fridge or a cooler for tomorrow's overflow
Set out room-temperature-stable items for tomorrowBread, dry goods, platters, to declutter the kitchen.

Take the turkey out of the fridge about an hour before roastingSo it's not ice-cold going in, unless your recipe says otherwise.
Preheat the oven and double-check your timeline still lines up with your serving timeBuild in a buffer, ovens run behind.
Cook the turkey to 165°F, checked with a food thermometerThe minimum internal temperature should reach 165°F for safety, measured wherever the FSIS guidance points, including the innermost part of the thigh and wing and the thickest part of the breast.
If stuffing the bird, check the stuffing hits temperature too if stuffing the birdStuffing should reach a minimum internal temperature of 165 degrees F, and stuff turkey immediately before cooking and remove stuffing as soon as cooking is completed.
Let the turkey rest 20 minutes before carvingFor quality, let the turkey stand for 20 minutes before carving to allow juices to set; the turkey will carve more easily.
Time side dishes around the turkey's rest periodThat's your window to reheat or finish everything else.
Get perishable food back into the fridge within two hours of cookingPerishable foods should not be left out of the refrigerator for more than 2 hours.
Carve and portion leftovers into shallow containers rather than one big massRefrigerate or freeze leftovers promptly in shallow containers so they cool fast enough to be safe.

Label and date leftover containersSo you know what's what in a few days.
Eat refrigerated turkey within about 4 days, or freeze for longerTurkey, plain, slices or pieces keep about 4 months in the freezer, and turkey covered with broth or gravy about 6 months (freezer times are for quality, not safety).
Reheat leftovers to 165°F before eatingWhether from the fridge or straight from frozen.
Toss anything left out too longThrow away any hot or cold leftovers that have been left out for more than two hours at room temperature (one hour when the temperature is above 90°F).
Return borrowed chairs, tables, and serving dishes before you forget whose is whose