For me, the be-all and end-all is a free-range, fresh-killed (and I don't mean "fresh" as in has had ice crystals in its gizzard for two weeks) turkey, which I *finally* scored in the Twin Cities!!! Oyster dressing has a very creditable source; I found it in Joy of Cooking. Of course, anyone who doesn't like oysters shouldn't go there... Glenn was responsible for the forcemeat under the skin of the breast--sausage, herbs, and seasonings. We feel this is particularly important with free-range birds, which do not have fist-sized clumps of fat in all the crevices. I'll let y-all know how it turned out. Happy Thanksgiving (or whatever you call it when there's nobody to give thanks to! ;-> ) Mia