Thanksgiving dinner can be the most stressful event of the year, but some careful planning, deep breaths, and a Thanksgiving Dinner Cheat Sheet can make it all the more easier. Relax, get excited for the holiday, and make sure you keep these things in mind:

Prepare dishes leading up to Thanksgiving and freeze whatever you can (soups, casseroles, etc.). Make a detailed time sheet of all the bake times and temperatures needed for each dish. Be sure to allow time for foods that need “just a few extra minutes.” Don’t be afraid to turn it into a potluck event. You are hosting, so it is not unreasonable to ask someone else to provide the pie or the green beans. In most cases, they will be happy to help, especially since they don’t have to do the hard part. Don’t be afraid to break tradition or create your own. If a certain method or dish doesn’t work for you, make adjustments and experiment. Take a vote at the end of the meal to decide what should stay, go, or be added for next year.

The Turkey

Purchasing and preparing the turkey can be one of the most stressful experiences of Thanksgiving. Not only do they get picked over in the grocery store, but they are often difficult to cook and take up valuable oven space on Thanksgiving day.

For size: if you want leftovers (and let’s face it, we all do), estimate 1 ½ pounds per person. So that means for an eight-person Thanksgiving meal go for a 12-pound turkey, and a fourteen-person Thanksgiving meal should be a 20 pound turkey.

Thawing the bird: the safest way to thaw turkey is in the refrigerator, but this will take at least 24 hours of thaw time per five pounds of turkey. You can also thaw your turkey in a sink of cold water, but this will require you to change the water regularly and thoroughly clean the sink before and after the turkey has been in it. This method takes about 30 minutes per pound of turkey.

Roast times: If your turkey is stuffed, roast the bird at 350 degrees F for 3-4 hours for a 12-pound turkey and add a half hour per three pounds of turkey up from there. If you turkey is not stuffed, reduce the cooking time by 20-40 minutes. If you have other items cooking in the oven at the same time, you will need to cook the turkey for longer. Your preparation of the turkey and the type of oven you have will affect the cooking time, so be sure to check it frequently. The best way to tell if a turkey is done is to check its temperature in the breast, the outer thigh, and the inner thigh. The finished temperature should be at least 165 degrees F.

Different cooking methods: Save your oven space for the casserole dishes and pie. Consider grilling your turkey outside for better flavor and more space in the kitchen. Consider using a slow cooker for a smaller bird.

Skip the turkey: The best part of Thanksgiving turkey is the accompanying stuffing and gravy, so consider providing a main course that’s a little easier to manage like chicken or ham.

The gravy

This is perhaps the second most stressful part about the Thanksgiving meal. There’s always that one Aunt who criticized your gravy for being too runny or too thick or flavorless. Use about ¼ to 1/3 cup of the drippings from the turkey and thoroughly cook with the flour before adding the liquid to avoid a starchy taste. Once you have this well mixed, toasty combination of drippings and flour, slowly (seriously, slowly, just a little at a time) add the liquid and bring to a boil. Slowly add more liquid to affect the texture and mix with a wire whisk to avoid lumps, but be careful so the gravy doesn’t turn out watery. Once you’ve found the perfect texture, season it with salt, herbs, or mushrooms.

The potatoes

The traditional recipe for mashed potatoes is potatoes, butter, and milk mashed until your arms feel like they are about to fall off. Substitute some of the butter for sour cream for a fluffier mash and lower fat. Use a masher with a flat face for a more effective mashing experience. The secret to mashed potatoes is not to overcomplicate things. You may be tempted to add some fancy ingredients, but there is probably nothing more wonderful than simple mashed potatoes (leave it up to your guests to add gravy or mix in stuffing as they please). The same goes for sweet potatoes: do not add too much sugar or sweet things to this dish. The beauty of sweet potatoes is in the sweet potatoes themselves.

The stuffing

Your stuffing tastes will dictate your stuffing-making technique. Some secrets you can try are: add an egg for a fluffier consistency, use artisan hard-crust peasant bread for a fresh taste and solid texture, or add flavored liquor to add moisture and a unique flavor. Be careful if you choose to cook your stuffing inside the turkey so you don’t eat undercooked meat.

The pie

No matter how full you are at the end of a Thanksgiving meal, you have to top off the experience with some homemade pumpkin pie. While making a good pumpkin pie isn’t incredibly difficult, some secret ingredients can move a pie from “yum” to “wow!” status. Try: adding candied yams to enhance the pumpkin flavor, vanilla beans, dark rum, or caramel. Make a couple different pies if you’re feeling adventurous and see if your guests can guess the “secret ingredients.”

What other Thanksgiving dinner prep tips do you have? Leave a comment below!