The last few years I have done sous vide turkey breast instead of a traditional roast bird. So much easier, so much tastier, and takes way less prep. Put the turkey in the bag, add some olive oil (or butter, but I get better results with olive oil), some salt, pepper, and herbs (I use sage, rosemary, and thyme), vacuum seal and put in a 140°F bath for at least 2.5 hours. I usually prep the day before and sous vide overnight, though. Never noticed any weird textures. Once you are ready to serve, get a cast iron skillet hot, and sear both sides of the breast in some butter. This is just for some good skin and nice maillard action. I also make a grave from the juice left in the bag, but that is entirely optional.

Funny Americans and your November thanksgiving.

Why don’t you have it in October like the smart people.

I have been, up until very recently, a “Thanksgiving Traditionalist”, in that I loudly proclaimed that one should muck around with the traditional basics.

But last year, I changed my tune. We had a dinner based around Stanley Tucci’s timpano instead of turkey (yes, the famous timpano from the movie BIG NIGHT). That was a big success.

This year, because I have some very dear friends who are vegetarians and who kind of slink away when anyone discusses Thanksgiving traditional dishes, I wanted to make dinner with their needs/desires squarely in mind, so I am doing a completely vegetarian menu. I generally despise “meat analogues”, so no, we’re not having tofurkey. So, here’s the menu:

• velouté de châitagnes (chestnut soup)
• Spanish tortilla (the potato dish, not the Mexican flatbread)
• my grandmother’s green bean casserole (very unique, not-what-you-expect, nod to tradition)
• roasted root vegetables (catch-all, probably rutabagas, turnips, parsnips, etc…)
• Jacque Pepin’s “easy” corn soufflé
• a massive onion-mushroom tarte tatin as the centerpiece (onions, mushrooms, gorgonzola, walnuts, butter, pastry crust)
• fresh homemade pickles (various)
• fresh homemade bread (baguettes, sourdough boules, etc)
• risalamande (Scandinavian rice pudding)

I am probably forgetting something. Guests are bring desserts and wine (one is a L3 sommelier, never disappoints).

Sorry for the huge offtopic but as an expat living in north america I always wanted to ask: Isn’t Thanksgiving kind of problematic due to first nations genocide and such? I’d love some insights from my fellow beeples

A few years ago Cook’s Illustrated published a recipe for turkey thigh confit. We figured, what the hell, let’s try it, if we aren’t going to do a ridiculous project like this at Thanksgiving, when will we?

It was incredible. Absolutely worth the work - the turkey comes out almost ham-like. We have done it every year since. It doesn’t scale to larger parties very well, but if you eat meat and have a small group (with 6 you won’t have leftovers), give it a try.

I like to have fun with it.

Stuffing waffles. Cranberry foam. Pumpkin creme brulee. Roasted zucchini and potato pave. Beer braised roast cause I get free beer from work.

Turkey is overrated. Realistically there’s too much richness in the meal, it needs more acid.

For the past few years I’ve been perfecting a sort of weird pumpkin pie.

I take a pie pumpkin, core out the inside, then rub it with pumpkin pie species and sugar, then roast the whole thing till tender but not falling apart. Then I make a simple Vanilla egg custard on the stove and poor it in to the pumpkin and put it all to the side to set.

The first year i broke the custard, the second the custard came out perfectly, but I found the flesh to of the pumpkin to be a bit bland, so I’m working on ways to flavor the roasted pumpkin a bit more.