Have you pre-ordered your Wight's Farm Organic turkey from Liberty Heights Fresh?
and your rolls from Lion House?
Do you know what kind of apple is best to use in your pie? You have a choice of maybe a dozen kinds from Whole Foods.
Does the whole thing make you just a teensy bit bored?
Chances are good, if you're a foodie, that you've already tried heritage, brining and deep-frying your turkey. What else can we do for fun?
For those who have annihilated the Buterball challenge, here are some more experimental ways to tackle your turkey day menu. I'm not saying you'll love the results, I'm not saying your hidebound family won't howl, I'm just saying you could have a little more fun with your sage and giblets.
My nephew and his fellow CalTec alumni buddies like to set themselves a little extra challenge on the Day of Thanks, a fractal pecan pie
and a recirculating hot gravy fountain (Picture a chocolate fountain. Now picture it with gravy and giblets.) are just a couple of the projects they've dreamed up to make cooking Thanksgiving dinner as hard as possible. For instructions and other wacko ideas, like how to inject your bird with Hatch green chiles or track brining pathways with blue dye, go here.
Vogue food columnist Jeffrey Steingarten (who has Utah connections in the form of LDS inlaws) wrote a memorable essay in his book The Man Who Ate Everything about the mysteries of Morton Thompson's Turkey recipe, a legendary formula that calls for no less than 44 ingredients.
American molecular gastronomy king Grant Achatz likes to cook turkey sous vide, meaning in a plastic bag if you don't understand French.
Turkey leg confit is a turkey twist suggested by Francis Lam whose taste for traditional Thanksgiving menu was warped by growing up Chinese American, offers instructions on Salon.com.
And of course, you can always follow Calvin Trillin's advice and skip turkey altogether. For decades, he's been campaigning to change the national holiday dish from turkey to Pasta Carbonara.