I got to get out and go shopping today, and bought our Thanksgiving turkey...
a 21 lb. Butterball (tom) for .99 lb. He'll get brined overnight in a solution of salt, brown sugar, cloves, quartered squeezed oranges and whatever else I decide to throw in. Then we'll rinse him off, stuff him with fresh sage from my garden, whole garlic cloves and orange chunks, massage him with olive oil, then season with crushed sage, salt and coarsly ground black pepper.
I have a big Hamilton Beach cooker, and we'll roast him in there, to keep my oven open for the dressing, etc.
We get by with a little help from our friends