The Big Meal is 18 days away. Is that too early to think about cooking for Thanksgiving?

        It's never too early, says Susan Westmoreland, food director of Good Housekeeping magazine and editor of The All New Good Housekeeping Cookbook (Hearst; $30). Organization and planning are essential to hosting the meal with ease, says Ms. Westmoreland, who describes herself as “very” organized. (She routinely plans weekly menus for her family and uses “Post-It” notes with zeal.)

        “Thanksgiving is really not a difficult meal to cook,” she says. But there are a lot of pieces that have to come together.”

        This year, with the help of a friend, Ms. Westmoreland will prepare the holiday meal for 12 to 16 guests at her home in New York. And this week, she'll meet with her co-host to put the final touches on the menu.

        Planning makes preparation easier, allowing you to enjoy yourself, Ms. Westmoreland says. (Yes, the host is allowed to have a good time.)

        Here are early steps to planning your Thanksgiving feast.

        Finalize the menu. Take into consideration family favorites, color and texture of desserts and side dishes when devising your menu. “I like to put the menu down on paper or on the computer screen,” Ms. Westmoreland says. “It's the best way to see what you're serving, what goes with what and what doesn't.” She posts her menu in the kitchen Thanksgiving day to make sure she doesn't forget to serve something.

        Finalize your guest list. This may not be a big deal if you're inviting only family to your Thanksgiving meal, she says. But you do need to know how many guests are coming in order to buy groceries. This is also the time to find out if guests have special dietary concerns, allergies or an aversion to meat and fowl.

        Compile shopping lists. Ms. Westmoreland makes a list for non-perishable items, such as paper towels and wine, which she can buy days or even weeks ahead. She also compiles a list for perishables she can pick up Thanksgiving week, and another, shorter, list of “last minute” perishables she'll buy the day before the meal.

        Order the turkey. If you want to serve a fresh, free-range or organic bird, do not hesitate, Ms. Westmoreland says. Call soon. And by the way, now that you know how many people are coming to dinner, order a turkey big enough to serve them (calculate about 1/2 pound per serving for boneless breast; about 1/2 to 3/4 pound per serving for turkeys over 12 pounds), adding a few pounds for making leftover sandwiches the day after Thanksgiving.

        Evaluate storage space. Now that you know what you have to buy, where are you going to put it? Several weeks before Thanksgiving may be the ideal time to clean out your refrigerator.

        Do an inventory of your pot pans and serving dishes. Make sure you have a roasting pan large enough to hold the turkey you've ordered. If you don't, buy or borrow one soon. Using her menu, Ms. Westmoreland chooses which serving dishes she'll use. She labels the dishes and casseroles with notes before Thanksgiving.

        Develop a timetable for cooking. Figure out which foods you can cook and freeze ahead, which ones you can cook and refrigerate and which dishes you have to make at the last minute.

        Designate a turkey carver. Sounds like a small point, but you don't want to spend all this time and effort planning and cooking the perfect Thanksgiving meal to discover no one can slice the main course without mutilating it. If no one has carving experience, designate a rookie and tell them they have two and a half weeks to practice.

        Delicious with roast pork, ham and turkey, this chutney can be made up to a month ahead — allowing you to start preparing the Thanksgiving meal today.

Dried Pear Chutney

       12 ounces dried pear halves, chopped
       2 cups dark seedless and/or golden raisins
        1/2 cup dried tart cherries
       1 large red onion, finely chopped
       1 tablespoon grated, peeled fresh ginger
        1/3 cup sugar
       1 tablespoon mustard seed
       1 cinnamon stick
        1/4 teaspoon salt
       2 1/2 cups pear nectar
       1 cup water
        3/4 cup cider vinegar

        In 4-quart saucepan, combine all ingredients and heat to boiling over high heat, stirring occasionally. Reduce heat and simmer, stirring, about 15 minutes, until pears are very tender.

        Discard cinnamon stick, cover and refrigerate up to 1 month. Makes 6 cups.

       — The All New Good Housekeeping Cookbook (Hearst; $30)

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