Well definitely using fresh oranges/lemons for the citrus juice element and then adding some chopped dried fruits like apricots or dates to really soak up the sauce and add an extra layer of flavor. I then use the orange/lemon peel to make little swirl garnishes. And play around with spices like…

http://glutenfreecooking.about.com/od/sidedishes/… the sweet rice flour option, I like it because it doesn't get that heavy/dry, chunky taste and is a little bit sweet.

Put it in the sink or a large pot/bin with cool (not warm or hot) water that you change often. According to the USDA you can safely defrost a 12-16 lb Turkey in 6-8 hours using this process. I think you'll be fine, especially if you still have all tonight. Definitely do not try to stick it in the fridge right away…

What everyone else has said, rough chopped vegetables and whatever aromatics you like, even some wine or stock! You can use it for gravy/to make an outside the bird stuffing/ just as platter decorations if you have a "rustic" thing going.

Hosting is best, you have a legitimate excuse to start drinking at 6 am, aren't expected to do the dreaded small-talk, and get to be in charge. Even the picky eaters love my food, so I don't get anxious about the is it good enough? part and am way more anxious about the whole social interaction part. Also, you get to…

I know this is sacrilege for many but I don't cook the bird with stuffing in it since that adds to the cooking time. And I don't like gross, mushy stuffing. So I use one of those catering style deep-sided aluminum pans to thrown in a bunch of chopped veggies, some dried fruit, nuts and fresh chopped bread and leftover…

Just wanted to chime in and say I think you have a right to be offended. The term has always made me feel uncomfortable too. I've noticed over the past few years there has been a movement in the states to self-identify as a "brown girl" or say "brown people" as a way of including many different types of people of…