With Parkinson's, our cognitive abilities to routinize and prioritize diminish--in other words, we can't quickly think what to do next, and forget making it come out on time! Sooooo... in 1997 I did all the work of organizing the event over the preceding weeks, and while a lot of the work was done on the big day, I parceled jobs out to the young adults according to the schedule. The schedule was posted on the fridge for all to refer to, so people could pitch in where necessary. Dinner was on time and the best I've ever made, also the last. We have lived all over, not always near our families, and sometimes the holiday dinner meant the two of us went out somewhere, so that's the tradition that we carry on these days. Anyhow, without further ado, here's my master plan, useful for anyone:

Thanksgiving Timetable for any year

One Month in Advance
 As soon as you decide to host a dinner: Make up a guest list and invite your guests.
 Arranage to borrow chairs and dishes if necessary.
 Plan the menu and keep it simple. Include beverages.
 Decide what you want to allow/ask guests to bring.
 Make shopping lists for remaining menu items.
 Nonperishable to buy in advance
 Fresh to buy Monday or Tuesday
 Fresh to buy Wednesday
 Assess your batterie de cuisine and buy or borrow needed items.
 pots and pans
 turkey roaster
 baking dishes
 instant-read thermometer
 knives
 cutting boards
 food processor
 pie plates
 storage containers
 cheese grater
 strainer
 mixer
 mixing bowls
 measuring cups and spoons
 heavy duty foil
 baster
 Take inventory of décor items and serving dishes, and buy or make those needed.
 tablecloth and napkins
 candles, centerpiece
 dishes and silver
 glassware
 house decorations
 individual gifts/favors
 Make and freeze pies, turkey broth, and anything else that can take the storage.

Two Weeks in Advance
 Write out your cooking schedule for Thanksgiving Day. Decide when you'd like to eat and plan for the turkey to come out 30 minutes prior. You'll have time to make gravy and heat casseroles in the oven while the turkey rests. (See sample schedule on Thanksgiving Day, below.)
 Confirm number of guests.
 Polish the silver.
 Check on whether turkey needs to be ordered.
 Prepare guest rooms.

One week before:
 Order turkey if necessary.
 Make and freeze desserts if possible, such as pie crusts and cheesecake (if not already done).
 Shop for nonperishables and frozen turkey (to get a good one).
 Clean out the fridge.
Saturday
 Go over your menu and recipes and make sure you have everything you need for cooking and serving.
 Decide which chores can be assigned to people who want to help.
 Shop for all but last-minute items.
 Make cranberry sauce, relish, and other side dishes that benefit from a little rest.
 Put coolers for beverages in the kitchen.
 Check guest rooms, make up beds.

Thanksgiving Week
Sunday
 Pick out music and preload CD player
Monday
Start defrosting frozen turkey.
 Start making ice.
Tuesday
 Rearrange furniture to create sideboard, bar, and coffee and tea service.
 Set the table and decorate the house
 Assemble and label serving dishes in kitchen.
 Vacuum and dust.
 Assemble your batterie de cuisine.
 Make cranberry sauce, relishes.
Wednesday
 Pick up fresh turkey.
 Buy fresh flowers for sideboard, salad, any other fresh food.
 Make pies, rolls, side dishes.
 Prep and chop sturdy vegetables for cooking on Thursday.
 Put beverages in coolers with ice.
 Start thawing side dishes and desserts as appropriate.
 Go out to dinner or order pizza.

Thursday
Thanksgiving Day
 Eat a good breakfast.
 Review cooking schedule. It should take about four and a half hours.
 Turn on the oven.
 Follow prepared schedule, and remember to clean up as you go.
 Set out ingredients for each dish.
 Remember to take breaks.
 Put the potatoes in the crock pot and the gravy in a thermos.
 Clean up and get dressed before guests arrive.
 Turn on the music.

Sample Cooking Schedule
Zero minus 4:30:00
 Put 14-18 pound turkey into oven.
Zero minus 4:00:00
 Assemble side dishes (creamed onions, sweet potatoes), refrigerate till cooking time.
 Place butter, cranberry relish in serving dishes, refrigerate.
Zero minus 1:45:00
 Make stuffing.
Zero minus 1:30:00
 Stuffing and other baked side dishes go into oven with turkey.
Zero minus 1:00:00
 Assemble corn bread, biscuit ingredients.
 Put out ice, soda, wine.
Zero minus 0:30:00
 Turkey and side dishes come out of oven.
 Corn bread, biscuits go into oven.
 Cook stovetop vegetables.
 Make gravy.
 Have helpers put vegetables in serving dishes.
Zero minus 00:10:00
 Carve turkey.
 Send serving dishes and utensils to table (check off on menu).
 Dinner time
 Remember corn bread in oven.
 Remember butter, cranberry relish from fridge.

Hope this helps someone!
Jaye