This schedule is based on the Modern Thanksgiving menu.
2 weeks ahead
If using fresh turkey, order for pickup.
1 week ahead
Make cranberry relish and refrigerate.
3 to 4 days ahead
If using a frozen turkey, place on a rimmed baking sheet in refrigerator to thaw (allow 1 day for every 4 to 5 pounds). Cube bread for stuffing and let sit, uncovered, in a single layer at room temperature overnight. Store in a zip-top bag at room temperature.
2 days ahead
Make whipped sweet potatoes and refrigerate. Toast walnuts for stuffing and store in an airtight container.
1 day ahead
Make rosemary-lemon oil for turkey; cover and refrigerate. Trim broccoli rabe and cut into 2-inch pieces. Refrigerate in an airtight container. Make stuffing (do not bake). Transfer 4 cups to an airtight container for turkey and place the rest in an oiled 2-quart baking dish; cover and refrigerate.
Roast pears and onions; let cool to room temperature in dish. Bring cranberry relish to room temperature. Cook and drain broccoli rabe; let sit on a paper-towel-lined baking sheet.
4 hours before
Bring turkey and rosemary-lemon oil to room temperature. Stuff turkey and start roasting. Cut carrots and potatoes.
1 hour before
While turkey rests, roast carrots and potatoes and bake extra stuffing in baking dish. Make gravy and transfer to a saucepan to keep warm. Finish broccoli rabe on stovetop and reheat whipped sweet potatoes. Reheat pears and onions if desired.