This is my first year making the turkey, so I'm pretty nervous about it. Woke up at 5 am and my thought was, "My turkey!! I wonder if it's been brining for too long??" Because it's a smaller bird (9 pounds), I decided to pull it out of the brine after only 12 hours.

I tried to buy a roasting rack yesterday, but the stores didn't have the one I wanted. So I decided to roast my turkey on some sliced onions. It seemed like a good idea yesterday, but now I'm worried that I introduced a new risk factor into Thanksgiving dinner!

I'm sure it will be fine! Worst case, we can always order takeout.

How many years of turkey experience do you have?