Chef Terry Madigan of Just No Thyme Personal Chef Service adapts a Bruce Aidells recipe for brining turkey overnight in a honey-and-thyme brine and then roasting it the next day."This couldn't be easier," Terry says, "with the preparation of the turkey out of the way, you can attend to everything else that goes with the bird."

See Also

Stuffed Turkey Breast Porchetta-Style

Slow-Roasted Turkey

Lemon and Garlic Roast Turkey