Butter-Rubbed, Cider-Glazed Roast Turkey

Jay was over tonight for an early Thanksgiving, since we'll be in Italy over the holiday. I made the usual turkey I've been making for years. The Brussels sprouts were good, but I think we've had better.

• Butter-Rubbed, Cider-Glazed Roast Turkey (Fine Cooking #53, November 2002, p. 46)
• Poultry Dressing (Sheri's Recipe Box)
• Roasted Brussels Sprouts with Brown Butter and Lemon (Fine Cooking Web-Only Recipe
• Buttermilk Mashed Potatoes with Chives (Fine Cooking #81, November 2006, p. 61)

Wine: Copain 2004 Hacienda Secoya Pinot Noir (Anderson Valley, California). The Copain I've been buying for the past few years is finally loosening up and is really nice.