Don't get me started on this ---
Brining is a
must for turkey prep...garlic, fresh sage, fresh rosemary, fresh thyme... and I also use the neck etc to make the broth that will be used for the stuffing... I don't let the carcass go to waste..but that's part of the recreate meals afterwards...
Quick serving deal...I use a potato ricer for the mashed (ok...they're actually riced potatoes..but...) and prep with the warmed heavy cream and butter.. then I keep them warm throughout dinner in a crockpot.
But my secret indulgence during the prep work -- is the stuffing..