• You can’t buy all the food you need in a single trip. The key is to divide and conquer well in advance of the big day. You’re more likely to forget something important, or gaze upon empty supermarket shelves if you go at the last minute and try to do it all at once. Make several lists, and take your time.

• No matter how big the turkey, you always have too much dark meat and not enough white. The trick is to cook a smaller turkey as your main course, and an extra white-meat only turkey breast. You can present the whole bird to your guests before carving, then add the additional sliced breast meat to the serving platter. No one will know the difference. A good idea is to cook the breast the day before until it’s just underdone, about 12 minutes per pound, and then finish it with 25 minutes in the oven on Thanksgiving.

• Everyone wants to help, but a crowded kitchen makes you crazy. You need to move as many activities as possible OUT of the kitchen. Put all glasses, ice and beverages in the living room and let someone who’s anxious to help serve the drinks. For people who want to put finishing touches on dishes they brought, set up a small table just outside the kitchen, complete with serving dishes and utensils they may need. It’s OK ask guests to bring only dishes that can be served either cold or at room temperature. That way they won’t need to use the oven or the stove top during those last, busy minutes.

From Real Simple