Best-laid plans

I'm concerned that my Thanksgiving turkey may have been ruined.

It's too early to tell, of course. But that was the thought that went through my head last night when I picked up the free-range, organically fed, had-one-bad-day-after-a-good-life turkey that I ordered from the local organic market over a week ago. The turkey was supposed to be fresh, but instead it's frozen rock-solid. So my plan to brine it, like last year, is out of the question, and I'm not a good enough cook to attempt something that isn't dummy-proof.

Which, incidentally, is why I'll have half a dozen different kinds of cheeses and fresh bread. You can't go wrong with a good cheese plate, bread, and lots of wine. Even if everything else is a disaster, we'll still feel like dinner is a success.

Lucky for me, SusieJ has a salt-rub technique that she says works just as well as brining but takes significantly less time. I'll give it a try and let you know!