Same. About five years ago I asked my mom if maybe I could start doing the turkey instead of her. She was slightly offended for about a week before Thanksgiving, and then on the day of she was relieved and then happy about it. She is a fine cook, but it’s about Joy of Cooking and fear of salmonella. Result was always dry turkey with little excitement. The change up has been very good and everyone is happy that we have a juicy bird with lots of flavor and that she doesn’t have to do any of that heavy lifting day off. Add to that the bottles of champagne I bring and it’s a much more enjoyable affair for everyone.
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I have never been a turkey fan, but last year we had it at friend’s house and it was revelation. Still working on wines, but I need to bring something amazing to pair with the bird.
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For those who aren’t preparing the food and just get to enjoy, let me say…there’s nothing that builds a better relationship with the host than stepping up to the sink and helping with the dishes after the meal.
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Hosts actually allow guests to wash the dishes?
This one does! 
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Anyone ever tried to sous-vide a Turkey?
Third year in a row that I will be having Thanksgiving dinner for two- just my partner and I. And also the third year in a row that I’ll be opening a bottle of J Schram. It’s on the pricey side (~$100), but it’s a really excellent American sparkler, among the best I’ve ever had, and it I like that it is becoming a tradition.
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Then just roll that bad boy around on a cast iron until the fire department shows up!
This one is good, but I do his spatchcocked dry brine version cooked over the root vegetable panzanella basically every year. Never gone wrong.
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I’m sorry, I have to wash my hair that day.
Turkey confit, interesting!
It’s just going to be my wife and mother this year. I’ll brine a chicken and make some traditional sides. And have a dry Riesling. Mom loves Riesling.
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Just my wife and me this Thanksgiving. One daughter lives in WA and my other daughter and future son-in-law work. But we are still doing a small turkey, cornbread stuffing, mashed potatoes, and green bean casserole. I’m all out of light reds so probably going to open a 2016 Bernard Baudry La Croix Boissee. Sorry to disappoint you @Rich_Brown
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Ha ha! That’s ok, i forgive you…this time 
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This is why I don’t let the wife cook or do dishes. Also, why walking in the lightest mist of rain is a no go.
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The only possible champagne problem is not having the one you want at hand right now.
Love the one you’re with.
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Bringing 2021 Bedrock Ode To Denise and 2021 Goodfellow Pinot Noir Temperance Hill West Field. For anyone who has opened the latter, any decanting tips?
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I’ve found the 21 temperance hill wines to be pretty ready pop and pour assuming they’re at the right temp. A couple decant certainly doesn’t hurt either, and I’ve had good luck bringing out more of the spice and herbal qualities by doing a one hour decant, then double decanting back into the bottle and holding in the cellar for a good 5 hours before drinking.
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