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@Tommasino: if American pasta can't be called pasta because we put too much sauce on it, then our pizza can't be called pizza, either. Our pizza in no way looks like what is served in Italy. Much different than how our pasta compares.

That egg is scary. I thought it was filled with lemon Jell-O, and thought that was kind of creative. Then I realized it was the actual egg. Whoa....

This video is a perfect example of over-exaggeration by an over-zealous, tempermental chef that has obviously been out of the American culinary habits loop. Perhaps, he feels the 0.1% who don't over sauce their pastas are the ones who visit his establishments? Nevertheless, the pompous critique of Italians on the use of "condiments" is and always will be considered arrogant. Wasn't it the Chinese that invented pasta? And, ironically, have never read or heard similar commentary. I love his shows but leave the attitude at home.

My guess is that American addiction to so much sauce is based on the relative abundance of food that Italian immigrants found when they arrived here. Throughout most of history, Italy has been very poor so they natural favored the cheap and prevalent ingredients. When they arrived in America, with exponentially more food available, they indulged on the foods they couldn't get back home. This also is a factor in why American Italian food uses herbs and spices in greater quantities than traditional old world recipes.

A ciascuno, suo proprio.

I am always curious about going the fried route, but will be doing a traditional roasted bird this time around.

Roasted with some fresh herbs inside.

My family would throw a fit if I did anything other than roast the turkey. It's simple and tastes good, so I figure why not just go with the flow? :)

I plan to brine then oven roast .

Just cooking it in the oven, but maybe I can talk someone into brining it.

I'll be roasting it. This is my first turkey so I don't think I'll brine it this year. Just nice and simple.

We are brining and then deep frying for the first time this year. I can't wait for the crispy skin. Hopefully we won't start a fire.

Going to try to brine it if I can find enough space in the fridge.

We usually go to the inlaws for T-day dinner and bring sides. But if I were to make one, Alton Brown's brine + herbal rub under the skin and roasted in the oven. Dressing, not stuffing. All with fresh herbs from the container garden (thyme, sage, rosemary - basil's already gone). :(