I like to set the table completely the day before.

And have my appetizers done.

(Night before bkfast casseroles are great for holidays too)

And have everything I need for round 1 set out...appropriate pots and pans~peelers~canned goods and spices~whatever it may be...so when I start the first things everything I'm gonna need are ready to go.

What's your prep consist of???

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I do all my slicing and dicing the night before.
Get veggie trays ready, slice up cheese and sausage.
Put together my green bean casserole and sweet potato casserole-than all I have to do is heat.
All my baking will be done before Thursday too. I am making up chocolate chip cookies for the kids and pumpkin cheesecake for dh and I-not sure if the kids will like it or not. I am also thinking of baking up a bunch of banana breads too. I want to give one to our neighbors, one to each of the boys teachers and some co-workers.

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I bake the cornbread for the dressing the day before. I also bake the pan de jamon the night before, since it can be served cold. Anyone who wants theirs warm can pop it into the toaster oven for a minute.
Deviled eggs and veggie trays get made the night before, and seasoning veggies for the stuffing and gumbo get chopped the night before.

Thursday morning, all I have to do is mix up the stuffing, pack it into the bird, cook the veggies that are served hot, and make gumbo.

And this year, my dad offered to make the gumbo since he already has a freezer full of seafood, so that's one less thing I have to deal with.

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Keeping it simple and only making the favorite things is a big help. I cut out the sauerkraut, sweet potatoes and cranberry sauce.
We made chocolate chip cookies today.
Wednesday I will make apple pie, iced tea, corn casserole in fridge night before.
Turkey day I will set the table early am.

The pies are made the day before.

I ask others to bring things. We are all family, and they enjoy adding their touches or traditions (like my SIL, BIL etc....) It also cuts down on what I need to make the day of ~ freeing up my time.

OK after thinking about it I do prep early in the day...I cut the veggies the day before, and I also peel the potatoes early in the AM and let them sit in water in the fridge (or outside if it's cold enough) so that when it's time to make the mashed potatoes they are ready to just set on the stove. Also, my stuffing is done before company gets there. It's cooked and made up so that you just need to reheat it around dinner time.

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I try to keep things as simple as possible... If I try to do too much I will get way to stressed out.

I also found this site with a bunch of turkey day tips that I'm going to follow this year.. Holiday Videos I cant believe I have been carving the turkey wrong all these years. no wonder I always make a mess

Oh yeah and the best tip of all it not to forget to defrost the turkey!