Dry Brined Turkey
Cranberry sauce: For one 12-ounce bag of fresh cranberries, stir together 1/2 cup orange juice, 1/2 cup water and 1 (scant) cup sugar in large pot. Bring to a boil and then pour in cranberries. Return to low boil for about 10 minutes or until almost all the berries have popped. Grate in fresh nutmeg and fresh cinnamon and throw in a pinch of allspice. Can be made a few days ahead and stored in the refrigerator.
Brussels sprouts with bacon and shallots: No recipe, really. I peeled the outer layers of and cut in half as many sprouts as would fit in my glass roasting dish, about 32, tossed them in a bowl with olive oil, Kosher salt and fresh ground pepper, put them all cut side down in the dish, scattered chopped thick cut bacon (4 pieces) and thinly sliced shallots (2 large) on top of that and roasted at 350 for about 35 minutes.
Deviled eggs: Put 6 eggs in small sauce pan and cover with cold water. Bring to a boil. Boil for 1 minute, then turn the heat off and leave covered for 17 minutes. Remove cover and run under cold water to stop the cooking. I did this part twice; I made a dozen eggs total. Peel. Slice the eggs vertically, removing the yolks to a separate bowl as you work. Mix the yolks with mayonnaise, mustard and pickle juice, as desired. Spoon filling into a sandwich bag, then cut one corner off the bag to create a piping mechanism. Squeeze as much filling into each egg half as you wish.
Ciabatta for dressing and butter rolls for dinner bought from Cream Pan.