Starting the meal with champagne is a must! And this year, I made my first pumpkin pie. It was good.
A few years ago, I learned from Thomas Keller how to roast a chicken the correct way; high heat and less time. I figured applying that technique to a turkey would result in an equally juicy bird. Turns out, it does! It took 1 hour and 30 minutes to cook our 13lb. bird and it tasted amazing. No drying out from being in the oven for too long. And don't forget to brine.
I hope you all had a wonderful Thanksgiving!