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With November almost here (but how?), I imagine many soon-to-be Thanksgiving hosts across the country are digging out their recipe files, drafting their menus, making monstrous grocery lists, and crafting their game-day plans. One of the most pressing questions is “what can I make ahead for Thanksgiving?” Sure, you can shop for non-perishable pantry goods like dried or fresh herbs, chicken broth, cornmeal, nuts, dry baking goods, and more. But what can you actually cook anything in advance of Turkey Day? What about make-ahead stuffing?
If any of these hosts are like me, many of the same questions are arising: To brine the turkey or not? (Former Test Kitchen Director Josh Cohen did a compare-and-contrast experiment to answer this for himself.) How to cook it this year? (Food52 Senior Food Stylist Anna Billingskog breaks down her favorite methods—and her favorite gravy recipes.)
