So I've read lots, thought about a lot of things and listened closely to several podcasts that I wouldn't have paid as close of an attention to.  I have reserved a Turkey from Gateway and will be picking it up tomorrow.  I am going to brine the turkey using some brining suggestions from Fox Hollow Farms.  Then, let it dry out a bit (so the skin gets a bit dryer, then use one recipe for between the skin and the meat and another for the turkey as a whole.  Hopefully it turns out well.  My guests will include Shannon's family (Uncle, parents and etc).  I'm going to start cooking Monday, and finish Thursday.  The plan is to get many items done, and then reheat them for Thanksgiving (I heard stuffings reheat very well).

Appetizers

• Southern Deviled Eggs (Do when I have time)

• Baby Carrots

• Celery (prepare Wednesday Night)

• Cornichons (this may be just an excuse for me to buy and eat them)

Main Menu

• Sage Butter-Roasted Turkey with Cider Gravy as a whole and Bacon-Herb Butter (start Monday, finish Thursday)

• Basic Cranberry Sauce (p373 The New Best Recipe: All-New Edition) (do when I have time)

• Sherried Sweet Potatoes and Apples (Thursday)

• Smoky Chorizo Stuffing (p208 Food and Wine Magazine, November 2010) (start Wednesday Night, finish Thursday)

• Apple and Sausage Stuffing (p371 The Bon Appetit Cookbook) (start Wednesday Night, finish Thursday)

• Ultra Creamy Mashed Potatoes (p23 Holiday 2010 Entertaining) (Thursday)

• Bread from La Mie (Pickup Thursday Morning)

• Whipped Honey Butter (p45 Holiday 2010 Entertaining) (do when I have time)

• Seven Layer Salad (Shannon's Mom is bringing)

• Lefse

• Chocolate Chunk Pumpkin Bread

Dessert

• Pumpkin Bourbon Cheesecake (p397-398 Baking Illustrated)

  • Pumpkin Puree

• Apple Pie (pick up Wednesday) with Vanilla Ice Cream, or Whipped Cream (make Thursday)