First, start preparing during the week, anything that can be chopped, or dressings that can be made, start monday, it will taste just the same on thursday.

If you have small kids, ask everyone to bring something, dont stress your self out trying to do everything!Homemade, shmomade, skip homemade gravy, spend 79 cents and buy the one in the jar, its good!

Also, unless you make the best pumpkin, or pecan pie, leave it to bakers square, you will usually spend less by just buying it made.

It's better to serve the turkey at room temperature with warm gravy than to reheat it. Reheating dries out the meat. A large turkey will stay warm inside for about thirty minutes.

The safest way to defrost a turkey is in the refrigerator. It takes 24 hours to defrost every five pounds of turkey. Remove the giblets and neck from the cavity before the turkey fully defrosts. The turkey should be placed in the oven only when it reaches room temperature.

If your gathering requires larger than a 20-pound turkey, it's better to buy two smaller turkeys. They'll stay juicier and be easier to cook.

Give your stuffing seasonal flair. Take a trip to the Farmer's Market and buy grains, wild mushrooms, root vegetables and fall fruits so your stuffing is as seasonal as it is savory.

Many wines go well with turkey, so the secret is to match the wine to the side dishes. Sweet side dishes need a sweeter wine; heartier side dishes require a more robust wine