Kenji doesn’t disappoint and if you’re a regular reader you know how much I adore his scientific food experiments. The advice is too numerous to breakdown or mention, but I will say, after cooking Turkey Day with Lady Oyster the last few years, preparation ahead of time is key. Either today or tomorrow you should start prepping as much as possible, so on Thursday morning all you’ve got to do is toss everything into the oven.
When it comes to turkeys, brining certainly helps with moisture, but the effort involved isn’t necessarily worth it. Especially, if you consider you’ll just be blasting your turkey with a huge rush of salt water. If you don’t mind the extra calories — and who the fuck would on Turkey Day because blammo everybody knows calories don’t count — I like to go with an herb butter rub on my turkey. And let the bird rest after pulling it from the oven, tent it in tinfoil and let it sit for like 30 minutes or so.