The good news is: we were able to order a turkey for Thanksgiving this year. We'll be serving dinner on Saturday for my parents who are visiting and coworker-friends who have to work today.
The bad news is: we picked up the turkey today, and the butcher removed the skin! Do we skip the brining? Do we cover it in butter or olive oil and keep it covered in foil? HELP! I'd try to call Lynn Rosetto-Kasper today, but I can't call her 1-800 number from here. (1-800-537-5252 if anyone wants to call for us!)