If you do not use the exact sizes of the pans called for in this recipe, just be sure that they are close to these sizes and that the pastry shell you make is slightly larger than the custard.

We brined our turkey for 24 hours, so leave plenty of time for this recipe. If you don't brine yours, skip steps 1 and 2. The U.S. Department of Agriculture recommends cooking the turkey until the thickest part of the thigh registers 180 degrees. For a moister bird, we cooked ours to 165 degrees; it will continue to cook outside the oven as it rests.

While a whole roasted turkey is an impressive sight, so is a well-arranged platter of sliced meat -- and carving the bird before placing it on the table will make serving easier.

To prepare for carving, have the following equipment ready:

Warm serving platter
Pair of kitchen scissors
Flexible and sharp 10-inch slicing knife (a serrated blade will tear the meat)
Carving fork for arranging and serving the meat

In this healthful mash, the sweet potatoes meet russets, which contain about 30 milligrams of vitamin C per eight-ounce spud.