For the people doing the cooking today, what is your plan?
Traditional bird, ham, prime rib, turducken?

For myself, I've brined my bird right at 24hrs, then rinsed it, patted dry, and placed in the fridge for another 24hrs to air dry.
In a few hrs I'll pull it out of the fridge and come up to room temp, dry rub it, then smoke it low & slow for a few hrs.