It's the Wednesday before Thanksgiving. Do you know where your turkey is?

(Yes, I know the other story on this page is all about not having turkey, but the truth is, most of us will. Look for more last-minute turkey tips next Wednesday.)

If you're charged with turkey duty this year, you need to start planning now. You'll need time to defrost it, brine it (if you plan to do that, and experts highly recommend it for a moist, tender texture) and prepare it.

Some things to know:

• A 12- to 14-pound turkey will feed 10 people (given all the side dishes, of course). Smaller turkeys cook more evenly; you're better off, then, if you have a large crowd, to prepare two smaller birds rather than one gigantic one.

• Defrosting a turkey in the refrigerator requires about one day for every four pounds. Do the math; you need to buy the bird at least by Sunday and start it defrosting Monday or Tuesday. (Time to clear out the refrigerator!).

• Most experts today recommend that you brine the turkey; that is, immerse it in a salt-sugar-water solution. This has the effect of unraveling the proteins in the meat so that the turkey is more tender. You can also add flavors to the brine with spices and herbs if you like. But brining takes time: a minimum of four hours, followed by some drying out time, although most experts suggest you brine overnight.

See how the timetable is stretching out? Defrost Monday, Tuesday. Brine Tuesday night. Air-dry in the refrigerator Wednesday (this creates wonderfully crisp skin). Roast Thursday.

• An easy brine is 1 cup table salt to 1 cup sugar in 2 gallons of water. Immerse the turkey completely. Minimum brining time is 4 hours, though most suggest brining overnight. You can use a clean bucket, a cooler or a large stockpot but, to be safe, you need to keep the temperature at 40 degrees or less. (Many brining recipes suggest using kosher salt and adding herbs or other flavorings; see David Izumi's brine recipes and suggestions on Page D3 for ideas.)

• If you're not brining, you can essentially get a pre-brined bird by buying one of those, such as Butterball brand, which have already been injected with a salt solution. Surprisingly, the respected culinary researchers at Cooks Illustrated report that tasters were unable to discern a significant difference between a fresh brined bird and the Butterball type. Still, they recommend home brining for fresh, kosher or untreated birds.

• And while we're talking about getting ahead of the curve, this weekend will be the time to prep: do the shopping (although the stores are going to be a madhouse); make the cranberry sauce, chutney or other relishes; toast the bread for the stuffing; clear out the fridge; pull out the good china (put sticky notes on the serving pieces identifying which dishes they'll be used for) and the linens; clean the house. (Or if yours is a more casual style, make sure you've got enough paper goods, find the blue tarp, clear out the carport.)

Whew! While you're at all this, don't forget the most important thing: Be thankful.

Send recipe requests, and answers to queries, to Wanda Adams, Food Editor, The Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802; fax, 525-8055; e-mail wadams@honoluluadvertiser.com.