So we have 4 turkeys for Thanksgiving this year. One belongs to our family, 2 belong to friends of ours, and the 4th (the tom who's way too big to cook in one piece, anyway) is going to be ground meat to split between us all. I don't want a frozen turkey for Thanksgiving, I want fresh! But I'm not sure on the details. Does it need to be brined? If so, how long? Ideally when would you process a turkey to have it fresh and ready for Thanksgiving? Where in the world do I find a pot that will fit a 30-40lb bird for scalding before I pluck them, or is there a trick to plucking turkeys I'm not aware of? Where do I find a pan to cook it in? How long should I cook it? What should I know about the difference in store bought turkeys and cooking fresh? My husband is likely going to be out of town for an entire month leading up to Thanksgiving so this is all up to me!