I went to both my in-laws and parents house for thanksgiving dinner, then cooked my own thanksgivig dinner on Saturday.
I had planned to use Alton Brown's brined turkey recipe, but I had almost none of the spices. I wound up getting a commercial brining mix with similar ingredients and soaking the bird in it overnight. In the morning i stuffed an apple, an onion, cinnamon stick, sage and rosemary in the cavity while the bird cooked.
I will absolutely be brining my turkey from now on. The turkey was moist, flavorful and tender, the best turkey I've ever cooked by a wide margin. It also has room for improvement by adjusting spices--I think it had a bit too much rosemary.
I also made twice-baked garlic-rosemary potatoes. (Bake potatoes, cut in half and scoop the insides without damaging the skin. Mash, add flavors and butter, put the mash back into the skin, cover with bacon and cheese, bake again) Again, very good, but with a little too much rosemary.
The meal was great, especially considering all the experimenting that I did.