One week fro today, I'll be pushed back from the table, reflecting on exactly how many crunches I'll need to do to work off Thanksgiving dinner (my current estimate is 6.023 x10 to the 23rd power).  To get from here to there requires planning.  Now is when that schedule you made a few weeks ago comes in very handy.  If the schedule is step by step, you should be able to follow it with ease.

If you forgot to make a schedule, I will help:

• Take your turkey out of the freezer today.  You will need several days for it to defrost in the refrigerator. Since I plan to dry brine beginning Wednesday morning, I want mine safely defrosted by Tuesday night.
• Go grocery shopping as soon as you can.  Try to go in off hours. If you have to go Saturday, accept that it will be a madhouse and bring extra patience. Or, if you have a 24-hour store near you, considering going at 5 am.
• Do every preparation task as early as possible.  That means that cleaning, polishing, ironing, table-setting, and decorating can happen as early as this weekend.
• Do give yourself the gift of preparing in advance any dish that one suffer from early preparation.  For example, cranberry sauce is better if the flavors have a few days to mingle. You can bake sweet potatoes or roast squash in advance, puree them, and just reheat on Thanksgiving. Pies can be made Tuesday or Wednesday.  Bread can be dried for the stuffing on Monday or Tuesday. 
• Accept the fact that much of Thursday will be dedicated to cooking. Play some holiday music, pour yourself a mug of hot cider, gathered loved ones nearby, and enjoy the experience!