I've found that the key to an almost effortless-looking dinner is thinking backward. Start your Thanksgiving planning by visualizing yourself, surrounded by family and friends at the dinner table, then work backward to determine how you got there. Ask yourself which foods took the least amount of preparation, which took the most. Write these things down in a list.

Now refine the list-but only slightly. Which dishes can be prepared the day (or evening) before? Which dishes need to be prepared that day? Which dishes need to be prepared within an hour of dinner?

At this point, you should have at least a vague idea of your plan of attack. So now it's time to refine the list further. In fact, it's time to begin to create a schedule. If you expect to serve dinner at 2:00 p.m., for example, and the turkey will take three hours to roast, then half hour to rest before carving, it needs to be in the oven at 10:15 a.m.

Why 10:15, and not 10:30? My start time factors in the three and one half hours, plus approximately fifteen minutes to get the bird carved and arranged on a serving platter after it has rested. And don't forget that it will take approximately fifteen minutes to pre-heat your oven too. Your schedule should reflect all of those variables.

By now, your list-or maybe lists-has grown substantially, as you refine the necessary tasks to get to that wonderful image of yourself sitting among family and friends at the dinner table. The next step in the process is to begin to identify the tasks involved in preparing the ingredients for the dishes that will make up your Thanksgiving menu; the prep work.

It's lovely to watch the chefs on Food TV blithely talking about adding a cup of chopped onions to a sauté pan-as they grab a cup of chopped onions that's been placed within easy reach on their counter. Of course, they have the benefit of having four sous chefs backstage who keep them supplied with the chopped, minced, pureed, or marinated ingredients they'll need to create a smooth-running half hour television show. You can do the same, although you can't count on having the four sous chefs backstage.

As part of your master schedule, allow plenty of time for prep work. This will guarantee smooth cooking when the time comes. You do not want to be hunting for a clove of garlic in a refrigerator stuffed with food for twenty, while you have a pan of hot oil on the stove waiting for you.

This is also the time to think about how many of the recipes on your menu will require the same ingredients. If for example, you have two dishes on your menu that each require a cup of onions, be sure to chop two cups of onions, and have them on hand, pre-measured and ready to go when the time comes to cook.

Think about which ingredients could be prepped, perhaps the night before too. Carrots, celery, and onion, for example, can be chopped within twenty four hours of the meal, and stored, pre-measured, in zip-lock plastic bags in the refrigerator. This step alone could save up to a half hour on Thanksgiving Day. Try to think of other ingredients that could be prepped early as well.