I've been reading about dry brining of turkey, which is more convenient as you don't have to deal with a large tub of liquid sloshing about. This recipe is from chef Lee Ann Whippen of Chicago q restaurant. I calculated the formula for a 10 lb bird. Just put the number of pounds of your bird into the servings box to recalculate the right amount of ingredients.
If you are roasting a chicken or other meat in the oven, save 1/4 cup of the fat drippings, and use to coat the broccoli instead of the olive oil. The variations on this are endless - include tiny baby carrots and cauliflower if desired.
This is a great fall dessert pizza. Something a little different, but with familiar flavors. I suggest using Pilsbury crescent roll dough because it tends to unroll a little larger than some store brands.
From Food & Wine, Nov 2008. The potato puree can be made ahead and refrigerated overnight, but bring it to room temperature before baking. The pecans can be stored in an airtight container for up to 3 days.
Personally, I think this recipe screams "Thanksgiving!" with its combination of apple cider, cranberries, and sweet potatoes. However, I guarantee you will enjoy this at any meal. This can be partially prepared a day ahead, and then finished the day of the big feast.