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. Instead, he gets it over with early in the week, treating the white and dark meat with proper care so they won’t dry out on the reheat.
Virant braises the thighs and drumsticks before pulling the dark meat to make the rich, Southern-style smothered gravy with the braising liquid, meat, and all. He brines and roasts the breast, undercooking it slightly so that it will finish at a slower pace in a bubbling, forgiving bath of gravy*. All of this will make your home smell warm and soothing for days before the real festivities begin.
But here’s another hidden benefit of working ahead: There’s no better time to grab a loved one in the kitchen to help you keep it all straight—and you’ll have more fun tromping through it together. Much of the joy of Thanksgiving is in tackling a multi-step project with buddies —this one just happens to stretch the steps out to take the pressure off of the big day.
And when it’s all done—prep behind you and feast approaching—“don’t forget to break out the Champagne,” Virant told me. “It’s festive, delicious, and an excellent pairing.”
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