Cider brined turkey(s)

2 up to 15lb turkeys, washed
turkey oven bags

BRINE:
10 cups apple cider
1 tbsp black peppercorns, crushed
1 tbsp ground allspice
1 tbsp ground ginger
1 tbsp whole cloves
4 bay leaves
4 oranges, sliced

AFTER THE BRINE:
8 garlic cloves
2 tbsp ground sage
1 tbsp ground thyme
2 tbsp parsley
2 cans chicken broth
1 tsp pepper

To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes. Cool completely.
Remove giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange slices. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
Preheat oven to 500º.
Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, and broth in the bottom of a baking pan. Arrange turkey, breast side down, in pan. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.
Reduce oven temperature to 375º.
Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 375º until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven.

Another way to do this is to follow the directions for brining all the way to adding the spices before baking. Put oven on 375 degrees and bake slowly, rotating turkeys every hour, until they are done.

And yes, for those who are curious, I really bake 2 turkeys every Thanksgiving. :-)

Stuffing/dressing

4 1/2 cups cornbread crumbs
1 16oz package of Pepperidge Farm cornbread stuffing mix
2 cans cream of chicken soup
2 cans chicken broth
1 tbsp ground sage
4 tbsp butter, sliced

Stir all ingredients, except butter, into a large crockpot. Put butter slices on top. Cook on low for 4 hours until thoroughly cooked and set.

Pumpkin Pie

3/4 cup packed brown sugar
1 3/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin (or you can use what you made after Halloween :)
Pie crust

Position oven rack to lowest position.
Preheat oven to 425°.
To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.

Sweet potato pie

2 pounds sweet potatoes (about 5 medium)
3/4 cup packed brown sugar
1/2 cup 2% reduced-fat milk
2 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 large eggs, lightly beaten
Pie crust

Preheat oven to 375°.
Pierce sweet potatoes several times with a fork. Place sweet potatoes on a baking sheet. Bake at 375° for 1 hour and 15 minutes or until tender. Cool slightly. Peel and discard skins. Place the pulp in a medium bowl, and mash. Add 3/4 cup brown sugar and the next 8 ingredients (through eggs) to pulp. Beat with a mixer at medium speed until well blended.
Pour sweet potato mixture into pie crust. Bake at 375° for 55 minutes or until a knife inserted in center comes out clean. Cool pie completely on a wire rack.