Three tips: (1) make a strong reduced turkey stock, really a turkey brown sauce, a couple of days ahead of time. This serves as the base for gravy (so the brined bird's juices aren't used) and to moisten the stuffing so it doesn't have to go into the bird. Next day it's the starter for the turkey and noodle soup.

(2) Cut the sweetness of the pecan pie by making it in a tart form and adding a layer of bittersweet chocolate.

(3) Bring the turkey to room temperature for an hour before roasting, but keep a cold pack on the breast until it goes in. Whole turkey is done at the same time!

SKV

NYC