This year we perfected the brining operation using Thomas Keller’s recipe from the French Laundry. 48 hours lead time is worth it.

Look at that bird! Crispy on the outside and tender and juicy inside.

We also made cranberry sauce.

And stuffing with fresh chestnuts and dried cherries.

And pies

Then came the family and the feast.

The licking of the beater was the best part!