If I were to make Thanksgiving dinner, I might do a suckling pig in my oven, which is a beautiful thing. A whole pig looks so freaking festive. It’s called a “cochon de lait,” which means milk pig. I’ll do a brine in a trash bag with ice -- I love using orange and cranberry sauce, plenty of salt, and baking spices. Nothing is more exciting than everyone picking apart a pig and realizing, “oh this is where the chops are from” or “wow, ribs are really ribs.” Plus, in terms of thankfulness, I think people get more emotionally connected to their food when you have a whole animal like that versus a bird that has had its feathers plucked and head chopped off.