[dtw]

Wow, sounds like conflict. Work it out...you are going to have a great day. After last year's heavenly slow-cooked bird, I have been put in charge of Thanksgiving. I think I am going to brine Tom in something simple like what you posted, Cliffy. Then rub it with a good ancho chile puree, lotsa butter, kosher salt, fresh black pepper. Smoke it over pecan wood about seven hours till the breast is up to 165. Then I will come up with some kind of nice tasty mushroom ragout under mashed yukon gold spuds with a dash of truffle oil. Some green beans, macerate some fresh cranberries in some booze...should be a tasty day.