If you buy a good-quality turkey, maybe even one that’s fresh, and roast it right, it doesn’t need to go through the brining process. I prefer a simple rubdown in seasoning butter the night before. This oven-roasted version is turned a couple of times during its baking process, which helps distribute the juices throughout the meat. Set aside a couple of washable mitts for turning. If you need to serve more people than this recipe accommodates, opt for another turkey of similar size rather than a single behemoth bird, which is likely to be tough. Whether you call it stuffing or dressing, bake the bread-based mixture outside the bird to lessen the chances of foodborne illness, and to give the mixture a crunchy top. This makes a fair bit of dressing—every group I’ve ever spent Thanksgiving with goes crazy for it, and I like having some left over, too.