My part is the Turkey and all the fixings, I begin by brining the bird. Yes, I brine our bird each time we make it. When I first started roasting turkey's I had no idea what it meant to brine a bird and the thought of soaking it in salt water mix for 24 hours pretty much freaked me out. But someone old me to try it, so I did, and that was the start of the juiciest turkey's I have ever eaten ... even the white meat was juicy and full of flavor.
The key to brining a bird is the water to salt ratio.
1 gallon water : 1 cup of salt
As long as you have that ratio down you cannot go wrong. The best part about this ... is there is not one bit of salt flavor left on the bird, just juicy white and dark meat.
This is the brine we use
2 gallons of cold tap water
2 cups kosher salt
3-5 bay leaves
small container of whole allspice
small container of whole cloves
handful of dried thyme
handful of dried sage
handful of whole peppercorns
After it rests for half hour to hour it can be carved. Keep in mind the carcase can be used for more meals (to be discussed later) and the pan drippings can make some of the best gravy you have ever tasted.
Pour the drippings in a sauce pan, and add 1/2 cup of white wine (preferably a white you are serving with dinner so it is easily accessible and most likely already open) over medium/high heat. In a small cup whisk together 1 tablespoon of cornstarch with 3 tablespoons of cold water, when cornstarch is dissolved add to the gravy and wine. Continue to whisk till gravy thickens.
Now sit down with your family and eat Turkey!!! Yum!!!