Thanksgiving #2

This time, we used the same turkey recipe, but our turkey weighed 17 pounds rather than 12 and this time we got an organic broad-breasted white rather than a heritage turkey. We rinsed it off better after brining so the turkey and gravy weren't unbearably salty (as they were last time) - in fact, we didn't taste any extra saltiness. And adding 15 minutes for each pound over 15 (we added 15 minutes at 400° and 15 minutes at 350°) and flipping the turkey over about halfway through the 225° part. The juices at the bottom of the pan looked a little pink, but I think that was just juices running along the browned bottom of the turkey after flipping it over.
Dried Cherry and Italian Sausage Stuffing from Real Simple
Green Bean Casserole
Creamed Corn
Twice Baked Potatoes courtesy of Lynn
Roasted Stuffed Tomatoes
Cranberry and Dried Cherry Sauce
Sweet Potatoes with brown sugar and butter courtesy of Rich's mom
Berry and Banana Terrine
Apple Pie with a Ginger Graham Cracker Crust - I was using a smaller pie pan than the recipe calls for, so I left out 2 of the apples (using only 6) and sprinkled the remaining "crust" on top of the pie.