Classic Thanksgiving 'Best Way' recipes

Roasting a big birdBigger birds can be brined and air dried following the same recipe; try to follow the maximum amounts of time for brining and drying (24 hours). Cover the breast tightly with foil for the first half of the cooking time, then remove the foil and baste with stock and pan drippings every 30 or 40 minutes for the remainder of the time. Air chilling may take up some space in the refrigerator, and adds an extra day, but it results in concentrated flavor and juicy meat. 1 turkey, about 12 poundsFor the brine:1 cup sugar1 1/2 to 1 3/4 cups kosher salt2 1/2 gallons cold water2 bay leaves, torn into pieces1 bunch fresh thyme1 head garlic, cloves separated, smashed and peeled5 whole allspice berries, crushed4 juniper berries, smashed (see Note)For roasting:2 tablespoons softened butter + butter for basting1 1/2 teaspoons freshly ground black pepper1/2 cup chicken stock + more as neededInstructions: Double-bag two heavy-duty, unscented trash bags (not made of recycled materials) or use a purchased heavy-duty brining bag. [...] place turkey on the rack, breast side up (positioned for roasting). Roast for about 1 hour, remove foil and baste turkey with 1/2 cup stock. Start checking internal temperature after about 1 hour by inserting an instant-read thermometer in the inner meatiest part of the thigh, not touching the bone. Juniper berries are available in the spice section of some supermarkets and specialty grocers. The calories and other nutrients absorbed from brines vary and are difficult to estimate. [...] this recipe contains no analysis. 4 pounds russet potatoes1 tablespoon kosher salt + salt to taste1 cup whipping cream8 tablespoons butter, sliced-- Freshly ground pepper to tasteInstructions: To reheat mashed potatoes, place in a microwave-safe bowl, cover with plastic wrap and microwave on high for 2 minutes until heated through. Per serving: 340 calories, 4 g protein, 31 g carbohydrate, 23 g fat (14 g saturated), 72 mg cholesterol, 23 mg sodium, 3 g fiber. 4 tablespoons unsalted butter1/2 cup all-purpose flour-- Pan drippings to taste1/2 cup dry unoaked white wine (optional)4 cups low-salt canned chicken broth or homemade turkey broth/stock-- Freshly ground pepper to taste-- Kosher salt to tasteThe roux: Deglaze the roasting pan with the wine - bring it to a boil, scraping the bottom of the pan with a wooden spoon and adding a little water as needed to incorporate the browned bits. Bring the broth to a simmer in a covered saucepan, then slowly add 3 cups of broth to the cold or room temperature roux, whisking constantly. Per tablespoon: 15 calories, 0 protein, 1 g carbohydrate, 1 g fat (1 g saturated), 2 cholesterol, 7 mg sodium, 0 fiber.