I usually use the neck for making broth for my stuffing. The liver and gizzard and heart I fry up immediately in just a bit of butter with salt and pepper and nosh on them while I'm cooking other things the night before. None of my friends like giblets in the gravy or stuffing, so we just eat it up like that.
Tonight I'll be doing a pumpkin (maybe two) and a mince pie and cranberry-pineapple relish. I'll be putting the turkey in the brine the minute I get home tonight. The brine got made yesterday. I don't like it to brine for more than 24 hours, so I'm shooting for more than 12 hours. We like to have lunch by 1PM, so I have to have the turkey in the oven by around 10 am.