Skwinkle
burritotomyface
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I brined our 12-pound turkey in a double batch of this http://bbq.about.com/od/brinerecipes/r/bl90821a.htm with apple cider instead of white vinegar, and it turned out pretty amazing. We rinsed and dried it, then rubbed the skin with some spices and olive oil and roasted it without basting or anything. Very juicy and surprisingly flavorful all throughout the turkey.
Fareako cooked the liver (turkeys have larger livers than I would have expected) with caramelized red onion for breakfast. It was my first time having liver when I was old enough to remember eating it. Not exactly my thing, but it was better than I expected.
Also made this gravy http://www.recipelink.com/cookbooks/2000/1891231278_3.html to use the neck, and added the rest of the giblets too. Then going to make stock out of the bones. Zero-waste Thanksgiving   11/22/2012 3:04:58 PM
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