Holiday Guide: Click for Special Section

Day by Day: Getting It Done

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Wednesday, November 15, 2006

Thanksgiving food preparation calls for organization that starts today. Shop for nonperishables and some local produce this weekend; get the remaining fresh items you need two days ahead. Dishes listed below that can be made ahead should be properly covered and refrigerated until you're ready to reheat.

Today:

· Order your fresh turkey if you want a locally produced bird or a specific size turkey.

· Observe National Clean Out Your Refrigerator Day (optional).

Thursday, Nov. 16:

· Make the Cranberry Relish (P age 7).

Saturday and Sunday, Nov. 18-19:

· If you're preparing a 100-Mile Thanksgiving menu, shop at a farmers market (see "Where to Shop," Page 6) for local produce.

· Pick up a fresh turkey for roasting in advance to make the Rich Turkey Stock ( Page 4) and to have extra turkey breast on hand (see "How to Partially Debone a Turkey," Page 10).

Sunday, Nov. 19:

· If you have a frozen turkey, start thawing it in the refrigerator.

· Make the Spiced Cranberry Sauce (Page 7).

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