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I wouldn't practice cook, but I would make a list of all dishes and then, starting with dinner time and working backward, make a detailed list of what has to be done every half hour to fit everything together.

My husband brines our turkey for 24 hours before it cooks, and it comes out so juicy! http://www.food.com/recipe/turkey-brine-101391

We also try to make or assemble dishes the day before so all you have to do is heat them up or throw in the oven to cook. Green bean casserole can be prepared beforehand, and mashed potatoes can be made and then reheated in a crockpot a few hours before serving.

How exciting! I like making the sides but have never really cooked a turkey by myself before. I've helped out at my aunt's but she's always instructed me on what to do. Good luck, I know you'll be such a fabulous hostess!

Definitely brine it! I use the Alton Brown recipe and it is so good.

I make a schedule and also plan out what needs the oven, what uses the stove stop, and what can be left out at room temp.

I also do as much prep the night before (chopping, washing, etc).

I have only cooked the turkey twice and used this recipe, which dry brines the turkey. It was relatively easy and fantastic!

http://www.epicurious.com/recipes/food/views/salted-roast-turkey-with-herbs-and-shallot-dijon-gravy-350432

I hosted Thanksgiving two years ago for eight adults. I did some prep the day before, which helped alot. For instance day of prep including all of the veggie chopping and cheese shredding. I tried prepared two side dishes the day before that could be warmed up/ finished in the microwave or oven.

I got up extra early Thanksgiving morning to brine the turkey, but didn't have to worry about more prep & cooking for a few hours. I served ham along with the turkey. Instead of getting a gigantic turkey I would just get turkey legs or just breast if you still want more turkey. I like turkey breast for day after sandwiches & salads, but many prefer dark meat legs if they eat it on Thanksgiving.

If you are already familiar with the foods you plan to make then you can easily create a timeline of how long each dish will take and work backwards so that everything is served hot. If you're following recipes for the first time then I'd tack on at least 25% more time.

Two days before the dinner I set up all of my serving dishes and utensils just to make sure everything had a place and it also helped remind me of any necessary accouterments. I also did a grocery/ pantry inventory check at that time to beat the super last minute shoppers.

I had family help me assemble the punch and accepted offers to bring desserts.

@shopaholic: do you have any large buckets or stock pots? It's been our experience that most brine recipes are a little salty, so we always reduce the salt amount. Most times it's cold enough outside with the ice in the brine, that we keep the turkey outside. We cook a humongous bird and there's just no room in the fridge!

I think the rule of thumb is one pound per person and anything over 12 pounds requires too much oven time for me, so I'd suggest going with two smaller turkeys.

I am skipping that entirely this year though and going with two breasts and a couple of legs. We don't carve at the table (and no one is skilled at it anyway) so I am skipping the whole bird. If anyone wants to complain that it's not traditional, they can go and have a Big Mac down the road.

My husband spatchcocks the turkey... A weird term, but the turkey cooks in like 2 hours! http://www.marthastewart.com/355976/roast-spatchcocked-turkey

I don't have turkey advice, but I do as much as I can the night before (make stuffing, peel and chop veg). If people offer help, let them! Write everything down with timings and then allow for at least half an hour after it is all supposed to be done (we always misjudge when it will be ready). Have fun!

I prep and write a schedule out so that I know exactly what needs to go in the oven and when + what can share the oven. I make a huge shopping list and I also set out all the serving dishes with sticky notes so that I know that I have enough platters and serving spoons. Don't forget things like napkins and napkin rings, salt and pepper shakers, any decorative stuff you might want on the table, etc. That can all be set out days in advance.

I didn't do a test turkey, but I ordered my bird in advance and I also brine it in a bag using the Sur La Table brine mix.

Good luck!

A few comments to add:

Real Simple has done a few "Thanksgiving Timeline" articles in the past that I have found very helpful.

Brining is huge! I also always mix softened butter with roasted garlic and smear it all up under the skin of the turkey.

Delegate. In my family it is common for the host to only prepare the basics (Turkey, Gravy, Mashed Potatos and Stuffing) - the rest we hand out to others to handle.

Minimize appetizers. We eat SO much on thanksgiving to start with - no need to muss/fuss over the pre-game. I usually just do a nice cheese board (so easy) and a warm dip.

Prep as much as you can ahead of time - and make a list with all your key times that will be your bible (i.e. turkey goes in at 8am, pies at 2pm, etc). It'll help keep you sane and help you delegate chores to guests who offer to help..."ok its 1:30pm and grandma just offered to help - whats next on my list...here grandma put the pies in the oven".

Wine...have a big ole glass and try to relax - at the end of the day its about family and together-ness...the food doesnt have to be perfect for the day to be!

@shopaholic:

1. Yes to brining. Even if you just do salt water, it will be delicious. I do 50/50 apple juice and water with seasonings and its delicious. Most turkeys are sold frozen and need a full 24 hours to thaw anyway, so go grab a $1 5gallon paint bucket from Home Depot, line it with a garbage bag, fill it with your brine solution, drop your frozen turkey in there, press down with a heavy plate, cinch the top, and leave it on the porch for a day (unless you live somewhere its already freezing - then leave it in your kitchen).

2. Decide in advance what you will outsource/shortcut. An easy choice is outsourcing pies, rolls/bread, and making a quick baby spinach salad with cranberries and nuts with a bottle of poppyseed dressing.

3. Pick a few sides that will only require the stovetop. Gravy, cranberry sauce, pumpkin soup, and mashed potatoes will be fine on the stovetop. Mashed potatoes and mac n' cheese can also be made in advance, kept in the fridge, and then rewarmed in a crockpot the morning of.

4. Turkey doesn't take THAT long to cook, but it will take up a lot of space, so try not to require oven space for more than 2 dishes (you will probably have the top rack open) and look for recipes that can cook at relatively the same temp as the turkey. Green bean casserole and sweet potato casserole is perfect for this.

@shopaholic: I've never brined a turkey before, but after reading what everyone else has posted, I think I might try this year!

@shopaholic: Fantastic! Next year, I'm hosting again and whipping out that same Alton Brown recipe. It's definitely a winner. Glad your family loved it!