We got a fresh Turkey, locally, on LI this year...
I didn't brine it, not enough time, but I did cook it upside down for the first 3/4 of the time, then turned it over to brown the top side...
That makes a really moist turkey...
and I always pin a couple slices of salt pork to the bird to self baste...
And I don't care what Alton Brown or anyone says... I ALWAYS stuff the bird!
In the almost 40 years I have cooked Thanksgiving Dinner... noone has ever suffered ill effects!
and the "stuffing" from the bird goes in a separate bowl from the "dressing" that is cooked separately...
The "stuffing" from insude the bird tastes sooooo much better!
a few times, since my wife & father love it so much, I've stuffed the "neck flap" with oyster stuffing...
that all depends on if we can find any oysters under our dock Thanksgiving Day morning...
Some years yes, some no... my dad has usually cleaned them all out by that time!
If you see my dad under the dock in the fall, you can bet he's got his leather glove and oyster knife... and is having a little feast for himself!