What you need for Thanksgiving is a plan. Sure, you want workable recipes and high-quality ingredients - but, without a plan, you might have six green-bean casseroles, a frozen turkey and an unhappy family.

Robin Davis, Dispatch Kitchen

What you need for Thanksgiving is a plan.

Sure, you want workable recipes and high-quality ingredients — but, without a plan, you might have six green-bean casseroles, a frozen turkey and an unhappy family.

The best advice: Take a few minutes to envision your holiday meal, from the type of turkey to buy — and the size and timing — to the side dishes and desserts to serve.

Then take a deep breath and put the plan into action.

Planning the menu

• Decide what you want to have. When choosing side dishes, keep your oven and stove-top space in mind; don’t select six side dishes that have to be baked if you don’t have the oven space.

• Doing a potluck-style Thanksgiving? Assign specifically what you want guests to supply — such as a sweet-potato casserole, not just a side dish. Again, keep in mind the oven and stove-top space.

• Make a grocery list of everything you need — including foil, containers for leftovers, sponges and dish soap. Don’t forget bread for next-day sandwiches.

Buying the bird

• Order the turkey now, if necessary — especially when eyeing a heritage or specialty variety.

• Plan about 1 pound of turkey for each person.

• For a large gathering, consider two smaller turkeys instead of a large one — for even cooking. Or, for a family that doesn’t like dark meat, get a turkey breast (which has the best taste when still on the bone, as with a whole turkey).

• With a frozen turkey, allow 24 hours of thawing time for every 4 to 5 pounds of turkey — or three to four days for a 12- to 16-pound turkey. Buy the frozen turkey this weekend and thaw it in the refrigerator.

• Buy a meat thermometer, which offers the only way to know when the turkey is done.

Starting the meal

• Brine the turkey — thawed first if frozen. Submerge the turkey in a brining solution (see recipe, Page D3) and store it in the refrigerator for 12 to 24 hours. For an extra-crispy skin, remove the turkey from the brine a day ahead (after starting the brining a day earlier) and leave the turkey, uncovered, on a rack in the refrigerator for 12 hours.

• Make the pies up to a day ahead — or, with homemade crusts, up to three days ahead.

• Prepare the cranberry sauce up to three days ahead.

• Dry the bread and cornbread for the stuffing a day or two ahead.

• Set the table the night before.

• Secure the baking dishes and platters you need.

Doing the cooking

• Remove the turkey from the refrigerator one hour before starting the roasting — for even cooking.

• Put the turkey in the oven.

• Prepare the side dishes — with mashed potatoes kept in a slow cooker on low, if desired, for up to four hours. Assemble the dishes for placement in the oven after the turkey is done.

• Remove the turkey from the oven. Wait 15 to 30 minutes before carving it.

• Put the side dishes in the oven.

• Carve the turkey.

• Make the gravy.

• Warm the rolls.

• Enjoy the dinner.