Generous amounts of gravy  are poured over the turkey along with olive oil. The chef says, “We pour it on a ton of things to give it a last finishing zip.” While Bissonnette typically prepares a 30-pound bird, friends usually supply mashed potatoes, sweet potatoes, stuffed figs, Brussels sprouts, porchetta, and desserts and drinks. Last year’s surprise hit was braised kale with snails and Chinese black vinegar, and pork cassoulet, he says.