I just finished cleaning out the fridge, and there's still not a lot of
room, so I plan to plug in the spare fridge and stock it with the
ingredients for the big meal next Thursday. I also have to defrost the
16 pound turkey, which I figure I'll give 5 days, so I have time to air
dry the skin and give the spices time to aromate their way in.

That means I'll need to have to start thawing the bird on Saturday or
Sunday. (Yes, I know other people thaw them very easily in 3-4 days,
but mine takes at least a day longer before I can get in the cavity and
remove the giblets and neck.)

The heck with it. I'll plug it in now, and that way I'm pretty sure
it'll be ready when I haul out the bird.

Never mind.
maxine in ri