I'd cook them at 350F. And definitely add the thyme when you add the salt!

Cook bacon until it's crispy, crumble it, and spread it on the bottom of the par-baked crust before adding the filling.

I have to say, I do like prunes in my stuffing. Try it, it's good. http://food52.com/recipes/2559-p…

Sip, don't gulp.

I'd say heritage, pastured, free range, organic or all natural — though organic and all-natural won't necessarily have an effect on the flavor. I've never had wild turkey, so that might be at the top or the bottom — who knows!

Flowers are always welcome, but on a day that the kitchen is busy, the host will love you forever if you bring them already in a vase.

A ham you're really just reheating, unless it's a fresh ham — so I might heat it through in the oven, and finish it on the grill if you want to give it some caramelization.

A toasted lager would be good, or an ale.

I'm a fan of this bubbly manhattan: http://food52.com/recipes/1399-b…

You can slice up onions and carrots and put them at the bottom of the pan — just check on them as the turkey roasts. If they start to burn, add more water (or wine or cider) to the bottom of the pan.

You can use chickpea flour or brown rice flour.

If you've got the tools to do it, deep-frying is a bold (and delicious) move. Here's an article about how to do it: http://food52.com/blog/8354-how-…

I'm a fan of dry-brining too, which isn't nearly as annoying as getting a big tub and doing a wet brine. Just salt your turkey with one tablespoon for every 5 pounds, let it sit in your fridge in a brining bag or on a sheet pan and wrapped in plastic wrap, and then let it sit, uncovered, for the last 12 hours so that…

You can't go wrong with hot, spiked apple cider — and you can keep it on the stove all day long. Here's a recipe for it: http://food52.com/recipes/1896-h…