Yes, you can wait until you’ve finished roasting your turkey to make Thanksgiving gravy — but do you really want to spend those crucial moments doing that? Instead, roast turkey wings anytime to DIY gravy you can stash in the freezer and reheat.

RECIPE: Make-Ahead Turkey Gravy

(P.S. Expecting vegetarian or vegan guests? Make a batch of Vegan Gravy so everyone can get on the gravy train.)

The secret to next-level pies starts with making your own pie crust from scratch (seriously, it’s a game changer). Good news: You can make that dough in advance to stash in the freezer until you’re ready to roll it out and get baking.

RECIPE: Flaky Pie Crust

Take inventory of your bar cart (or liquor cabinet) to get a better sense of what Thanksgiving cocktails and mocktails you will want to serve. Plan to make a big-batch drink, choose a signature cocktail or set out an assortment for people to DIY their own drinks. Make a trip to the store to pick up anything you need, plus pick up a few bottles of wine.

RECIPE: Pumpkin Spice White Russian

If you’re planning to feature green beans as a side — either on its own or in a green bean casserole — you can get a head start by blanching them and sparing yourself that step later on.

ADVICE: The Best Way to Blanch Green Beans

The best bread for stuffing is, well, a little stale — so go ahead and cut up a small loaf of country-style bread.

Remember that pie dough you made? Transfer it from the freezer to the fridge. (You’ll need it to be thawed for tomorrow.)

Cross Thanksgiving dessert off your list early and bake one or two pies in advance. (P.S. Check the freezer/fridge: Do you have a pint of vanilla ice cream? Whipped cream? Good.)

Alternatively, you can ask someone to bring dessert or pick-up a pie from your bakery.

RECIPES: Apple-Cranberry Pie and/or Spiced Pumpkin Pie

While your oven is on (and you’re in bake mode), whip up some cheesy, melt-in-your-mouth biscuits. You can serve these at room temp, or heat them up right before everyone sits down to eat.

RECIPE: Fluffy Apple-Cheddar Biscuits

One of our favorite ways to have food ready for friends and family as they trickle in? Setting out a stunning charcuterie board — complete with a variety of meats, cheeses and nuts. Take yours to the next level by DIY-ing your own customized cheese balls to include in the mix.

Have extra homemade pie dough leftover? Turn it into savory crackers — a perfect addition to your cheese spread! You can also take a few moments to think about any additional snacks you’d want to make or buy (i.e. homemade spiced nuts).

RECIPE: Parmesan Seeded Crackers

Remember that gravy you made earlier this month? Transfer it from the freezer to the fridge, so it has 24 hours to thaw before you reheat it.

Cranberry sauce actually benefits from sitting in the fridge, as flavors meld together and everything has time to chill and set.

RECIPE: Roasted Cranberry Sauce

Did you decide you want to make a big-batch drink to serve guests? If so, you can stir together this mixture of apple cider and autumnal fruit in advance. Just hold off on adding the Prosecco.

RECIPE: Apple Cider Sangria

Minimize day-of stress by preparing and assembling your stuffing a day in advance, so all you have to do is pop it in the oven. (Note: Do not bake until the day of!)

RECIPE: Traditional Bread Stuffing with Herbs

Your oven will be pretty busy later in the afternoon…you know, heating up a whole turkey and all. Prep one or two of your appetizers in advance, so you can quickly pop in the oven to reheat once guests arrive. (Or use your toaster oven)

RECIPE: Pear, Bacon and Blue Cheese Tart

Your turkey will take time in the oven, and no one wants to serve (or eat!) a raw bird… or be forced to wait to eat because of poor planning. Plus, you can’t carve into it immediately after roasting, so you will need to account for some rest time.

That stuffing you assembled in advance? Time to take it out of the fridge and let it come to room temperature before popping in the oven.

Now that the turkey is pretty much ready (and only requires resting and carving at this point), you can start getting the rest of the feast together, beginning with this simple green bean side.

RECIPE: Glazed Green Beans

With the oven freed up, now is the time to finish cooking your stuffing. Plus, you can reheat any additional side that needs a quick warm-up, like those cheesy biscuits, if you desire.

RECIPE:Best-Ever Buttermilk Biscuits

Grab a pot and your pre-peeled, chopped potatoes, and get ready to make a silky-smooth, creamy mash.

RECIPE: Creamy Mashed Potatoes

Oven space is a hot commodity on this holiday, so do yourself a favor and designate a few dishes that can be made sans the appliance. Own an air fryer? Use it to crisp up Brussels sprouts for our favorite take on this classic Thanksgiving side.

RECIPE: Air Fryer Brussels Sprouts

Because you handled most of the prep work in advance, throwing together this salad is a cinch — just toss together your toasted walnuts, sliced shallots, greens and vinaigrette. Sprinkle with blue cheese and pomegranate seeds.

RECIPE: Escarole Salad with Red Wine Vinaigrette

Who’s ready for pie?! Bring your desserts to room temp immediately after dinner if you’re planning to give everyone a second or two to breathe (or digest) before the next course. Heat up your oven if you want to warm up your pies before serving a la mode.

ADVICE: How to Reheat Apple Pie, According to Cooking Pros

Take inventory of what’s left in your fridge — and get ready to transform those sides and mains into lunches and dinners over the weekend. Exhibit A: This killer next-day sandwich melt.

RECIPE:Thanksgiving Sandwich Melt