My brother is a chef.  He owns a restaurant in San Francisco and has invited family over to his home for a feast Thanksgiving tomorrow.  we’re lucky because Dan really knows how to make the turkey:

"In the kitchen, we learn to prepare things differently, depending on how they cook.  If you've ever eaten turkey before, you're familiar with the uneven cooking syndrome:  If the breasts are juicy, the legs and thighs aren't done, and if the dark meat is done, the white meat ends up like cardboard.  The worst sin here it that roasting the bird doesn't give you what you need for the most important part: gravy.  What I like to do is braise the legs, thighs, and wings (like Osso Buco) until they're falling off the bone and roast the breasts off the bone (like a Prime Rib) until it’s about medium and still juicy.  This requires a little more effort, but a lot less time, guesswork, and fiddling."

In 2005 we had Thanksgiving at his restaurant – I caught it on video – Delicious.  I can’t wait until tomorrow.  My favorite is the stuffing and the pumpkin pie.