Thanksgiving dinner is an exercise in timing—many different dishes need to be ready at the same moment. Is there a secret to getting it right—moist bird, fluffy mashed potatoes, crisp vegetables—with less stress? That’s what we asked Pat Raitanen, a caterer who has cooked hundreds of Thanksgiving dinners over the years, including 45 quarts of gravy one year. She says most people don’t realize that they can do much more in advance than they have been doing…

• Turkey. Buy a fresh turkey the Sunday or Monday before Thanksgiving to avoid lines at the supermarket. A frozen turkey can be bought weeks in advance and defrosted in the refrigerator starting on Sunday.

On Tuesday or Wednesday, unwrap and rinse the bird. Pat dry with paper towels. Brush inside and outside with marinade. I use two cups of olive oil, one-half cup of Grand Marnier and various spices and herbs, including sage, thyme, rosemary, marjoram and parsley. Refrigerate until time to cook on Thursday.

Once the turkey is fully cooked and the stuffing removed, it can rest for as long as 90 minutes before serving—freeing up oven space for other dishes.

• Stuffing. Chop celery, onions, etc., on Sunday or Monday. Store in the refrigerator in sealed containers or plastic bags. If you dry bread for stuffing, set it out on Monday at the latest.

• Vegetables. Most vegetables can be washed and cut up on Monday or Tuesday. (Carrots, however, should be cut no earlier than one day prior to cooking.) Store in the refrigerator in sealed containers or plastic bags.

• Gravy. Make stock anytime between now and Thanksgiving week, or use packaged chicken stock. (I prefer the organic brands in the natural foods section of the grocery store.)

Start preparing the gravy on the Sunday or Monday before Thanksgiving. Sauté one cup of chopped onions and one-half tablespoon of finely chopped garlic in one-quarter cup of olive oil or other fat. Add one-quarter cup of flour to thicken, creating a roux. Cook this over medium-to-low heat until golden brown. Slowly add three quarts of stock, and reduce to desired consistency. Refrigerate until the turkey is cooked. Before serving, add pan drippings and heat over the stove. Makes about one quart.

• Mashed potatoes. Peel potatoes on Tuesday (don’t cut them up yet), and immerse in water to prevent them from turning brown. (Sweet potatoes can be peeled and cut up—they do not need to be put in water.) Store covered in the refrigerator. Cut up, cook and mash the potatoes on Wednesday. Refrigerate in a covered dish.

Just before the meal, warm them up in a preheated oven (300°F to 325°F) for about one hour. Mashed potatoes hold heat well. If you are short on space, get them ready before the other dishes, cover and let them sit.

• Cranberry sauce. Cook fresh cranberries a week in advance. Store in the refrigerator. I like to add about two teaspoons of orange zest and one to two tablespoons of Grand Marnier to the recipe on a 12-ounce package of fresh cranberries.

• Breads. Buy fresh bread on Wednesday (bakeries are too crowded on Thursday morning), and freeze it. Just before dinner, heat, uncovered, on a cookie sheet, in a 375°F oven for 15 minutes. Corn bread can be baked on Wednesday. Store in an airtight container. Cut before heating in foil.

• Pies. Make pastry dough on Sunday or Monday. Chill as a ball or rolled out in a pie pan. Fill the shells and bake on Wednesday.