Thanksgiving

“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor

“A tart twist on the crisp, comfort-food classic.” —Dawn Perry, senior food editor

Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

A dry brine can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

This creative sandwich uses two leftovers: turkey and stuffing.

A dry brine with garlic and herbs can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

Good gravy begins with good stock. At least one day (and up to four days) before the feast, make your own rich turkey stock. For a recipe, see our Do-Ahead Turkey Stock (click for recipe); in a pinch, you can use store-bought low-salt chicken broth, but the results with homemade are incomparable.