By Ezra Klein
Thanksgiving is a few weeks away, and a lot of early Thanksgiving dinners — including this weekend’s IFA-sponsored Thanksgiving for friends — are in the planning phase. The problem with Thanksgiving, in general, is that turkey is something of a tricky meat to cook, particularly when you have to cook the whole thing at once. So check out Mark Bittman offering a different way forward: Turkey parts, braised with sausage and pancetta, atop vegetables. If you’ve got a favored turkey approach, or some crack turkey advice, put it in comments.