In the morning (or the week before Thanksgiving), buy everything you’ll need, store it in an organized fashion and cross-check it against your recipes to make sure there isn’t anything you’ve forgotten. You’ll want both a small “stunt turkey” and a large “business turkey,” which, if frozen, will require defrosting immediately.
Make your stock. This means buying a separate bag of wings and necks to prep the stock that will give the stuffing its essential turkey flavor and provide the base for what you probably call gravy but what is, in fact, a sauce.
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Leave the bread out to get stale for stuffing.