*7 DAYS BEFORE: Order fresh turkey (if using).

* 6 DAYS BEFORE: Shop for frozen turkey, longer-lasting produce (potatoes, onions, butternut squash, etc.), and all nonperishable items (flour, coffee, canned pumpkin, aluminum foil).

* 5 DAYS BEFORE: Place frozen turkey in refrigerator to defrost, allowing one full day for every four pounds, plus an extra day if brining. Make pie crust dough, wrap in wax paper and aluminum foil then freeze.

* 4 DAYS BEFORE: Check cupboard for needed pans and baking dishes. Make a list of what food will go in what dish.

* 3 DAYS BEFORE: Prepare and refrigerate salad dressing. Make cranberry sauce and store in a glass jar in fridge. Cut, peel and steam butternut squash pieces.

* 2 DAYS BEFORE: Purchase all perishable items (fresh turkey, cream, ice, etc.) Make dips or other appetizers.

* 1 DAY BEFORE: Brine turkey. (See recipe on Page E2.) Chop vegetables, brown sausage and cook wild rice for stuffing. Wash and dry salad greens. Make pies. Set table.

* 8 HOURS BEFORE: Assemble side dishes and refrigerate.

* 6 HOURS BEFORE: Assemble stuffing; stuff (optional) and roast turkey.

* 2 HOURS BEFORE: Peel, cook and mash potatoes; keep warm. Whip cream for pies.

* 1 HOUR BEFORE: Remove turkey from oven, tent with foil, let rest 20 minutes to an hour before carving. Bake casseroles and vegetable dishes.

* JUST BEFORE SERVING: Carve turkey. Make gravy. Heat rolls. Toss salad.