Here are Indiana's steps to a first week of preparation for Thanksgiving, from November 13, 2010.
Now that all our rooms are deep cleaned we can enjoy the holidays by just doing maintenance and holiday preparation as our focus.
touch up where we see it is needed
give your plants some TLC.
Declutter Thanksgiving decorations that aren’t used and report in the declutter thread for November.
Take an inventory of your chairs, tables, dishes, flatware, glassware, and linens. If items need to be cleaned, do it now.
Will guests be spending the night in your home? Be sure to think about sleeping arrangements.
Allot adequate closet and drawer space and provide hangers.
Fully stock your refrigerator and pantry, and take into account any special food requirements.
Have a full-length mirror in the bedroom.
Have a working alarm clock in the bedroom.
Invest in a few small touches in the room - bottled water, chocolates, or fresh flowers.
Provide a sitting area with a pillow, throw, an adjacent table, and a good adjustable lamp.
Provide extra blankets for temperature control in the bedroom.
Provide reading material, including several magazines and a daily newspaper.
Stock enough towels, washcloths and hand towels for all guests.
Stock up on toilet paper and other necessities and make sure they know where to locate extras.
Make sure you will have enough room in your freezer or refrigerator for the turkey. If you don't have enough room, make room by eating meals made from some of the items taking up the space.
Clean your refrigerator inside and out. This is a good time to toss any out-dated foods in your refrigerator. You will need to make room for the holiday ingredients.
Clean the turkey platter and other serving dishes. Use post-it notes to define the foods to be placed in each serving platter and bowl.
Check your shopping list, but only after you know exactly what your guests might be bringing. Don't forget to include important items such as film, batteries, and beverages.
Check the local newspaper and web sites for holiday food coupons and grocery store bargains.
Shop for nonperishable groceries on your shopping list, or items you know will keep until Thanksgiving. Ingredients for desserts and side dishes can be purchased before the holiday rush. Purchase such non-perishable products as flour, sugars, corn syrup, dried herbs and spices, canned pumpkin, packaged stuffing and cornbread mixes, rice, and fresh or frozen cranberries. Also hardy vegetables such as onions, winter squash, carrots, potatoes, parsnips and turnips. Buy heavy cream now as it may be hard to find right before Thanksgiving.
Order your turkey and ham, if this applies to you.
Calculate how long it will take the turkey to thaw. This is the easy formula: for each 4-1/2 pounds of frozen turkey, plan on a 24-hour refrigerator thaw time. For example, if the turkey weighs 16 pounds, the refrigerated thaw time will be 3-1/2 days. Place the frozen turkey, in the original wrapper, in a 2-inch deep roasting pan. Thaw the turkey, with the breast side down so the juices will flow into the breast. A thawed turkey may remain in the refrigerator for 1 to 2 days. Plan accordingly.
Start making extra ice for the beverages.
Plan the type of table centerpieces to be used -- floral, fruit or candles -- and determine what needs to be purchased.
Find the turkey roaster and rack. Check to make sure the food thermometer is in good working order. Check your inventory for cotton kitchen twine, a turkey baster and a fat separator for making gravy.
Re-evaluate your "Thanksgiving To-Do" list. Are there many items you listed, that may be impossible to get done now? Be realistic and cross off items that can be skipped.