Evan Sung for The New York TimesThe New York Times published two excellent articles on turkey preparation. One from my favorite food commentator, Mark Bittman.
In summary, one article suggests cooking turkey breast separately because the dark meat requires longer cooking (which dries out the breast meat). The other is on a salt brine immersion before cooking to guarantee a juicy turkey breast.
The third is a "prepare before the day" apple/pecan tart.
Here are the links:
Separating white and dark meats before cooking
http://www.nytimes.com/2008
Turkey pre-soaked in brine
http://www.nytimes.com/2008
Apple Pecan Tart
http://www.nytimes.com/2008
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