With Thanksgiving Day fast approaching, you need a calendar countdown to help you prepare for the holiday dinner in advance. Top chefs divulge the secrets to buying the best turkey, and when\u2014and roundup exclusive recipes that celebrate American traditions. Plus, festive tabletop d\u00e9cor you can do yourself.\r\nCountdown Calendar\r\nThe number one way to assure a memorable Thanksgiving dinner is to plan ahead, so here's the tick-tock timetable:\r\n\r\nThree weeks in advance:\r\n-Make sure you have enough chairs, napkins and dishes to accommodate guests. If you\u2019re missing anything, rent it now.\r\n-Order your turkey\u2014especially if you want an organic or free-range fowl.\r\n-Order flowers and confirm your guest list.\r\n\r\nTwo weeks in advance:\r\n-Finalize your menu and wine pairings, and write out your shopping list for the recipes you've selected. Break it down into ingredients you can purchase ahead of time like canned goods versus perishables to buy closer to T-Day.\r\n-Create a cooking schedule. Know what dishes you'll cook in advance (and when) and which will be prepared at the last minute. For foods prepared in the oven, coordinate cooking temperatures so you know which dishes you can prepare together. Also, double-check that you have all the pots, pans, serving dishes and utensils you need.\r\n-Choose wines for your meal. Select bottles from your cellar or buy the new ones you want. Also purchase liquor, cocktail mixers and soft drinks. If you won't have room in your fridge, consider using a cooler.\r\n-Make dishes or components you can freeze, such as soups, stocks and pie crusts.\r\n\r\nOne Week in Advance:\r\n-Clean out the refrigerator and freezer to make room for the Thanksgiving groceries and prepared dishes.\r\n-Now is the time to buy all the non-perishables for your dinner, such as onions, flour, potatoes, etc.\r\n-If you're using a frozen turkey, pick it up now to avoid the rush.\r\n-Select some background tunes.\r\n\r\nFour Days in Advance:\r\n-If you're using a frozen turkey, start thawing it in the refrigerator. Every five pounds of turkey requires 24 hours of thaw time\u2014i.e., a 15-pound bird needs three days to thaw.\r\n-Make cranberry sauce\u2014flavors meld deliciously after sitting for a few days.\r\n\r\nThree Days in Advance:\r\n-Clean-up time! Tidy your house. Make sure tablecloths are washed and ironed. Clean tableware and polish silverware.\r\n-Create your menu so that you won't forget to serve dishes you've slaved over.\r\n\r\nOne Day Before:\r\n-Pick up your fresh turkey and buy last-minute groceries like salad greens, fresh breads and seafood.\r\n-Set up your table and bar.\r\n-Prepare dishes that can be made in advance such as dips, casseroles and sauces. This is also the perfect time to prep veggies and make turkey stock for your gravy.\r\n-Assemble dry ingredients for stuffing. Don't add eggs until you're ready to stuff the bird.\r\n-Consider having take-out foods or leftovers for dinner\u2014you'll be plenty busy cooking all these other foods in advance.\r\nThanksgiving Day:\r\n-Put white wine in the refrigerator to chill about four hours before guests arrive. If necessary, decant red wines about one-half to one hour before serving.\r\n-Finish your stuffing by adding any wet ingredients, like eggs.\r\n-Stuff and roast your turkey. Here are suggested cooking times, according to the U.S. Department of Agriculture:\r\n-Always use a food thermometer to check the internal temperature of your turkey and stuffing. Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165\u00b0F and juices in the thigh run clear when pierced with a fork.\r\n\r\n\u00a0Unstuffed\r\n4 to 8 pounds (breast) - 1\u00bd to 3\u00bc hours\r\n8 to 12 pounds - 2\u00be to 3 hours\r\n12 to 14 pounds - 3 to 3\u00be hours\r\n14 to 18 pounds - 3\u00be to 4\u00bc hours\r\n18 to 20 pounds - 4\u00bc to 4\u00bd hours\r\n20 to 24 pounds - 4\u00bd to 5 hours\r\n\r\nStuffed\r\n6 to 8 pounds (breast) - 2\u00bd to 3\u00bd hours\r\n8 to 12 pounds - 3 to 3\u00bd hours\r\n12 to 14 pounds\u00a0- 3\u00bd to 4 hours\r\n14 to 18 pounds - 4 to 4\u00bc hours\r\n18 to 20 pounds - 4\u00bc to 4\u00be hours\r\n20 to 24 pounds - 4\u00be to 5\u00bc hours\r\n\r\n-Let turkey rest out of the oven for about 20 minutes before carving.\r\n-Cook and rewarm appetizers, side dishes and desserts as per your timetable. In case of oven gridlock, use the microwave or outdoor grill for reheating items.\r\n-Make last-minute dishes such as whipped cream.\r\n-Prepare your coffee maker so it's ready to start about 15 minutes before dessert.\r\nTips from Top Chefs\r\nThe award-winning chef of Bottega in Yountville, California, Michael Chiarello is also an Emmy\u2010winning Food Network host and finalist on Top Chef Masters, as well as the tastemaker behind the NapaStyle retail company. He\u2019s also a vintner, and since 1998, his winery, Chiarello Family Vineyards has produced organic wines in the St. Helena appellation.\r\n\r\n-\u201cPrepare as much as you can in advance. You can make the brine a week ahead of time and stick it in the garage to chill. Pie crusts can be prepared two weeks ahead of time and frozen. Make your base gravy the day before, then add the deglaze from the turkey roasting pan while the bird is resting.\u201d\r\n\r\n-"Bring the unstuffed turkey out of the refrigerator for 90 minutes to two hours before roasting. It will cook more evenly and quickly.\r\n\r\n-\u201cSome people pair wines with similar flavors, but to me that's like pairing cheese with cheese. I'm looking for texture: With rich foods I like restrained wines, which tend to be thinner and have a stronger acid profile."\r\n\r\n-\u201cBecause the bird doesn't have tons of flavor, you should instead pair wines with flavors surrounding the turkey, like stuffing.\r\n\r\n-\u201cZinfandel is generally a no-brainer for Thanksgiving. It's affordable and gives a lot of flavor for the dollar. Cabernet Sauvignon can also enhance dishes.\u201d\r\n\r\nIn his new cookbook, Bottega, Chiarello highlights some Southern Italian specialties perfect for Thanksgiving. Check out his recipes:\r\nRoasted Butternut Squash and Mushrooms with Burrata\r\nSpice Rubbed Whole Roasted Turkey with Gravy\r\nFennel Spice Rub\r\nRoasted Branch of Brussels Sprouts with Fennel Spice\r\nFresh Apple Crostata\r\n\r\n\r\n\r\nChef Peter Pahk celebrates traditional American bounty at Kingsmill Resort, nestled on the James River in Williamsburg, Virginia. He\u2019s a proponent of heritage turkeys, which meet several criteria, including natural breeding and slow growth rate:\r\n\r\n-Don\u2019t try to do more than you think you can do. You need to enjoy the day, too.\r\n\r\n-A potluck makes entertaining easier on the host and guests get to show off their Thanksgiving specialties.\r\n\r\nHere are some of Pahk\u2019s recipes:\r\nThe Ultimate \u201cSurf and Turf\u201d\r\nRoasted Heritage Turkey with Oyster and Crabmeat Dressing\r\nPan Fried Apple Crisp\r\n\r\n\r\n\r\n \r\n\r\nChef Mart\u00edn Rios co-owns Restaurant Mart\u00edn with his wife Jennifer, in Sante Fe, New Mexico. His cooking reflects Southwestern and Asian influences, but he also makes sure to use training in French technique.\r\n\r\n-\u201cYou\u2019ll lose between 45\u201350% of the weight of the turkey to bones, etc. Take that into consideration when figuring out how many pounds your turkey should weigh for your number of guests. Count on 6\u20137 ounces of turkey meat per guest.\r\n\r\n-Shop early, especially for specialty ingredients. Stores don\u2019t stock large quantities of the most special holiday items and you don\u2019t want to miss out.\r\n\r\nHere are some recipes he loves:\r\nMaine Lobster-Pumpkin Risotto\r\nMaple and Hoisin Glazed Turkey\r\nSweet Potato and Rye Bread Stuffing\r\nCaramelized Root Vegetable Gratin\r\nCaramelized Apple Tart Topped with Cr\u00e8me Caramel with Reduction of Apple Cider and Cranberries\u00a0\r\nHome chefs share their top secrets for hosting a feast.\r\n\u201cWhat's worked for me is having the game plan, plus all the Thanksgiving recipes clipped together. Shopping list, menu, platters and serving pieces, what got cooked on which day. Just do a quick review each year and make minor adjustments. But truth be told, the biggest help was my husband taking the kids to the Thanksgiving Day Parade on T-Day." \u2014Gloria Zalaznick, New York, New York\r\n\r\n\u201cI do a pre-Thanksgiving Thanksgiving dinner using trusted friends as guinea pigs. Doing a trial run also helps me locate the turkey baster, potato ricer and roasting rack that were put away. Since Thanksgiving is usually a family affair, get the relatives to bring the side dishes, dessert and bread (for those lazy ones who won't go near a kitchen if their lives depended on it)." \u2014Michelle Steinhart, Mill Valley, California\r\n\r\n\u201cI like cooking turkey with citrus, such as oranges with a good douse of Grand Marnier. Port is also good. Use with stock in the stuffing. You can cut way down on butter. The turkey doesn\u2019t need to be cooked anywhere near as long as our mothers cooked it. And you definitely want leftovers.\u201d \u2014Kate Miller, New York, New York\r\n\r\n\u201cI like to roast my turkey in the Weber. It frees up oven space and imparts vibrant taste to the bird. (If you're doing this for the first time, check that your turkey does actually fit onto the grill.) Since my family and friends are all wine lovers, I often add a blind tasting to the festivities. Ask guests to bring wines around a theme, such as Zinfandel or Burgundy. Hide the bottles in brown bags so you can't read the labels and get everyone's take on the different tastes. It's fun to see how the different wines open up during the meal.\u201d \u2014Risa Wyatt, Seattle\r\nTable D\u00e9cor\r\n"I'm a minimalist about not having too much going on with your tabletop because you want your food to be the star," says Leslie Bauer, owner of event design at Wine Country Party & Events with her husband, Marshall Bauer. Based in Sonoma, the company arranges party rentals, events and weddings throughout Northern California. She shares Thanksgiving planning tips for being creative\u2014and saving money at the same time.\r\n\r\nTrends: Vintage is in vogue. "We utilize wood farm tables, either whitewashed or in oak, and mismatched antique flatware\u2014mixed pieces like you might have from relatives." Combine those with little etched glasses or Venetian tumblers. It creates a shabby-chic look that's simple but elegant. In addition, you can mix china patterns. It's fun looking for pieces at flea markets or consignment stores. Bauer adds, "It's a beautiful way to get pieces with a little history.\u201d\r\n\r\nModern Times: To create a more contemporary look, limit yourself to just two colors. Keep the plates mostly white; perhaps use square dishes. Include something reflective, such as gold or silver flatware, to add pizzazz and bring the table to life.\r\n\r\nColors: Bauer loves bringing in the tones of autumnal fruits and vegetables, such as pomegranates, persimmons, pumpkins and gourds, for the centerpiece. Pick just one of those colors for your napkins and have a muted ivory or tan tablecloth.\r\n\r\nFlower Arrangements: Hollow out pumpkins or gourds and use them as vases. If you're hosting a casual dinner, use Mason jars for your flowers, with satin ribbons tied around the glass.\r\n\r\nMore Tabletop Tips: Cake plates can hold pillar candles or nuts. Use beautiful autumn leaves as place cards, with the guest's name written in silver or gold.\r\n\r\nRent Beats Lent: If you're hosting a large gathering, consider renting not just chairs and tables, but also dishes and glassware. "You don't have to wash them," explains Bauer. "You just put them back in the rack and send them away. It makes cleaning up a breeze."