I suppose I'd better get started on the turkey and accompaniments for tomorrow. I have both remoras, meaning that there won't be any leftovers no matter how much I cook... but I'm going to try. It really does take about 24 hours to get everything ready, as parts of it (such as the quick brining) have to take place overnight, and I need to make giblet stock now so that the dogs can have their Thanksgiving (chopped gizzards! yum!). It also takes about 24 hours to think through the Turkey Awards; watch this space tomorrow for the annual menu.