I started making Thanksgiving turkey while late in my teens and have since followed the Silver Palate method (remember that cookbook?)- except I now do a brine and rub the turkey with a ton of citrus before coating it with butter and seasoning. Basting on this one is every 30 minutes after uncovering the cheesecloth - a pita but yields a very thin brown crispy skin and a very moist turkey even if you avoid the brine.
Eric Ripert's blender hollandaise for asparagus. Julia has one too, both recipes are very different with Julia using more eggs and less lemon. Eric likes to heat the glass receptacle right before adding the yolks and work quick, quick, quick. while adding the melted butter.
Since I must make a mac and cheese every year, I'm very much looking forward to trying the one from my son's Cook with Jamie. It really does look amazing and mouth wateringly fabulous; gruyere, parmigiano-reggiano, mascarpone, taleggio, and mozzarella di buffala - what's not to love ;)
Will be making a few appetizers alla Judy Rodgers; tiny, sage - grilled cheese sandwiches, perfectly flattened/pressed, with gruyere and/or taleggio. If the cantaloupes are still sweet and available, I'll macerate a few wedges with a hint of sambuca (another hint from Judy) which we'll have with some fine prosciutto as well. I can't wait to try this with the hint of licorice, it should be very nice (just careful not to go overboard with sambuca, thinking also of avoiding the anise seeds). I'm probably going to go with her buttermilk mashed potatoes for a change; I make a similar version with sour cream that we like very much.
Other than this I rarely experiment on Thanksgiving so it should be interesting.
Which cookbook recipes have you relied on over the years? Will you be spending some time with a few new ones this year? Which recipes/cookbooks have grabbed you for this wonderful occasion? I love Thanksgiving - it's all about the food!