So, thanksgiving was all from Cook’s Illustrated. The “main dish” was the slow-roasted turkey with gravy, which I left unmodified except for brining the turkey ahead of time.
It was some of the better white meat I’ve had (the dark meat didn’t do much for me) but it still really didn’t seem worth it to me versus, say, a duck. It did improve markedly with gravy, and to that end the gravy sourced from the drippings was amazing.
The kitchen carnage on day two; it looked about like this after the first day too:
Most of everything served up; I ran out of ramekins, so the gravy ended up in a silicone cupcake cup. Oh well.