Day’s Before Thanksgiving:
Have on hand: Salt, pepper, relishes, olives etc. flour, string & turkey skewers

4 Days Before:
1) Clean our refrigerator
2) Shop for groceries
3) If Turkey is frozen put in refrigerator

3 Days Before:
1) Make sure you have enough bowls, platers & serving dishes, for serving

2 Days Before:
1) Do you have all the groceries you need
2) Clean house! This way you only have to go over lightly Thanksgiving Day.

1 Day Before:
Most of this should be done in the evening :)
1) Chop onions & celery for dressing
2) Wash turkey inside & out (remove innards drain, pat dry. Then store in roaster in refrigerator with cheesecloth, wet dish cloth or wet WHITE paper towels.
3) Boil heart, giblet liver & neck in 1 quart of salted water until tender; (I only use the meat from the neck in the dressing). Remove & cool. Strain liquid in a quart jar & refrigerate (this This liquid will be use for the gravy … turns out awesome)
4) Bake Pie … YUM :)

Morning of Thanksgiving:
It will depend on how long your turkey needs to cook, on what time in the a.m. you will need to start:
1) Salt cavity of turkey, coating all of inside don’t forget neck cavity.
2) Mix dressing according to package (don’t forget to chop up the neck meat & add… this gives your dressing added flavor! YUM!
3) Stuff (with dressing) cavity of neck opening first, close using metal skewer. Stuff cavity opening next. Use skewers & string to close opening. If there is not enough skin to cover opening you can use aluminum foil. Tie legs together over opening.
4) Put oil over whole bird, put in roaster & back

Estimated cooking time @ 325 degrees:
8-12 lb bird = 4 - 4 1/2 hours
12-16 lb bird = 4 1/2 - 5 hours
and so on …

Happy Thanksgiving to you and your loved ones!