Minus 7 Days
Research, research, research. I'm not kidding when I say that Google was a good friend. My first decision was fresh or frozen.
Minus 4 Days
I bought fresh because it was on sale. It sat happy in the fridge until further notice.
Minus 3 Days
Eventually, I came across Good Eat's Alton Brown and his brining method. Yeah, brining? Had never heard of this term until after I bought my turkey. Who knew this bird cooking world was so complicated??
Minus 2 Days
Being caught up in how to make the turkey taste good, I forgot that I would need some sort of device to cook the bird in. With a mass e-mail sent to WEW, I was able to borrow a roasting pan with rack and a thermometer probe from Tiffo. (Thanks, Tiff!)

Then, I made my brine mixture in the largest pot I could find. It was too difficult to hold the bottles of spice, the measuring spoons, and not make a mess I'd have to clean up so I just "eyeballed" everything. I like a clean kitchen. But the ginger started to smell really strong so I added more peppercorn. At this point, Mr. Woo said it was smelling good, so I shrugged off my unwillingness to be precise and kept going.
Minus 1 day

Mrs. Woo: Wish us well!
Mr. Woo: "Us?"
Mrs. Woo: The turkey and me!
Mr. Woo: Oh. (looking at the turkey) Hang in there, buddy... tap, tap.
D-Day
About three hours before guests were to arrive, I excitedly urged Mr. Woo into the kitchen to take out our friend so that we could rinse he/she off. After being patted dry, I tossed in some coarsely diced onions. That's when I found out that the cavity inside is actually smaller than I thought. Since we don't have a microwave, I heated up my aromatics in a sauce pan for a couple minutes on medium heat before adding it to the onions. Then some sage, rosemary, a couple of cinnamon sticks. We liberally rubbed the turkey with some olive oil, made our "turkey triangle" (a sheet of foil constructed to prevent the breast meat from drying out), freshly ground some peppercorn on top for aesthetics, and spent several minutes trying to tuck in the wings. To keep the smoking to a minimum (and hoping for a non-existant) I added a few cups of water to the bottom of the pan, and into the 500oF oven it went for 30 minutes. Then in went the thermometer probe into the center of the breast meat (thank you, Mr. Woo!), and down to 350oF until "the fat turkey thermometer sings" at 161oF. It rested for about 45 minutes, cooked a little longer while doing so, and turned out beautifully!
While it was cooking, I had time to make another turkey and appetizer.
Wait, that's not how it should look. It's supposed to look like this (see if you can spot the difference):
It was my first time cooking a turkey, and Mr. Woo's first time carving. (While I was YouTubing videos from Good Eats, Mr. Woo was watching people teach how to carve!) He did a fantastic job. (With the first incision juices flowed out - super moist.) Jaffrey did help speed the process, but we were waiting for the potatoes anyway.
We had 14 happily munching people in our living room. I wish I could have talked more with our guests, but it seemed like my attention was needed elsewhere often.
Feel free to come over again, and we'll have a more intimate dinner then. Thanks for joining us for our very first Thanksgiving as a married couple! We're glad that you had a place to celebrate and give thanks.:)Yum.
After a quick vacuum, scrub of the floors, brush off the tablecloth, and finish the last dishes, all 3 Woo's headed out to visit my parents. We ate BBQ ribs (which made 3 days in a row) and galbi; I did my Black Friday shopping at 5am; and came back home Saturday afternoon in preparation for Sunday worship. Whew! Exhausted? Yeah. Fun? Yeah. :)