Trials of a Thanksgiving Turkey

I am "hosting" Thanksgiving dinner again this year. I did it last year and it turned out pretty well but I think there is always some anxiety over cooking that turkey. Last year I used Alton Brown's turkey recipe from Good Eats but this year, I think I'm going to combine 3 recipes: Alton Brown's, a turkey recipe from Bobby Flay and top it off with a glaze by Paula Deen. If I can pull this off, then I should be on Food Network! I could be headed for disaster. I will let you know how it works out.

STEP 1: (Alton Brown) My plan is to begin with a brine: 1 cup kosher salt, 1/2 cup brown sugar, 1 gallon vegetable stock, 1 tablespoon peppercorns, 1 1/2 tablespoons allspice berries, 1 1/2 teaspoons candied ginger and 1 gallon heavily iced water.
-I will boil all of these ingredients and then bring it down to room temperature. Then, I will put the turkey in a cooler, cover it with the brine and let it sit overnight. Taken from: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

STEP 2: (Bobby Flay) 1 whole turkey, 1 1/4 sticks unsalted butter-slightly softened, 2 tablespoons each-sage, rosemary, thyme and parsley, salt and pepper, 3 large carrots cut into 1- inch pieces , 3 large ceery stalks cut into 1-inch pieces, 2 large quartered onions, 8 cups chicken stock
-Preheat oven to 450 degrees
-Season the cavity with salt and pepper and fill with half of the carrots and celery and then mix the other ingredients together and rub all over the outside of the bird
-Heat 4 cups of the stock and add the other 4 cups to the bottom of the roasting pan. Add rest of vegetables and place turkey on top
-Roast for 45 minutes and then turn the temperature down to 350 degrees and baste with the warm chicken stock
-When finished, let stand 20 minutes
Taken from: http://www.parade.com/food/recipes/parade/11152009-best-chefs-perfect-thanksgiving.html

STEP 3: (Paula Deen) 8 tablespoons softened butter, 1 (12 ounce bag) cranberries, 1/2 cup maple syrup, 3/4 cup cranberry juice, 2 teaspoons apple cider vinegar, 3/4 cup apple cider, 1/4 cup brown sugar, 1 teaspoon each of salt and pepper
-Combine all ingredients in sauce pan. Bring to a boil and then reduce to medium-low until cranberries burst. Strain the mixture and then pour over the turkey once it is finished.
Taken from: http://www.foodnetwork.com/recipes/paula-deen/roasted-turkey-with-maple-cranberry-glaze-recipe/index.html