Thanksgiving is already upon us. Here’s some of my Thanksgiving Eve prep after a night of bartending. Check back tomorrow for more live updates from our Thanksgiving.

Brine the Turkey:

Courtesy of Alton Brown

Candied Yams:

These were a staple at Thanksgiving. Some Thanksgiving I’ll make my own marshmallows, but this year I’m cooking at my house where I don’t have a stand mixer.

4 Yams, peeled

1/3 cup brown sugar

3 TBSP pastured butter

1/2 tsp. 5 Spice powder(Anise, Clove, Cinnamon, Coriander, Fennel)

Peel yams

Cut into 2 inch chunks and assemble in a dish with butter, sugar, and 5-spice powder

Make the cook happy:

Pour Willett Bourbon into a glass. Sip. Enjoy.

Pumpkin Pureé:

I’m making a pumpkin pie tomorrow. Ideally, I’d like to make the pie crust tonight too, but I’d also like to be in bed before 5am. Sacrifices.

Cut small pumpkin in half and scoop out the seeds. Save seeds for future roasting.

Place in a roasting pan with 1″ water or in a steamer(also great for dim sum!). Roast until flesh is soft and scoopable, about 20-30 minutes.

Scoop out flesh into blender or Cuisinart.

Add about 1/2 to 3/4 cup water gradually until mixture blends. Chill for future use.

French Vanilla Ice Cream:

1 1/2 cups whole milk

1/2 whipping cream

1 vanilla bean, split in half lengthwise

2/3 cup sugar

6 egg yolks

I made the custard in advance, so all I have to do tomorrow is throw this in the ice cream maker and freeze for a few hours before serving with a warm pumpkin pie.

Combine milk, cream, vanilla bean, & half the sugar to the scalding point over medium heat.

Beat the yolks & remaining sugar until smooth

When the mixture begins to foam, reduce heat and quickly stir in yolk mixture. Stir constantly over low heat until it reaches 175°F.

Remove immediately from heat & strain through a fine mesh strainer so that the liquid is smooth and lump-free. Cover with plastic wrap and let cool slightly.

Place in refrigerator for at least 4 hours.