Jori and I are hosting our first Thanksgiving this year. We’re planning a pretty traditional feast, but having only played sous chef for others, I found Kenji’s suggestions quite useful. We’re actually doing most of our prep and cooking on Tuesday and Wednesday, but the shopping is finished.
I also very much enjoyed Salt & Fat’s turkey guide. We’re not brining, mostly because I’ve had lots of delicious non-brined turkeys and it’s labor-intesive, but I now want to try a dry brine. I’ve heard others mention it, but Jim’s post pushed me over the edge.