Working the day after Thanksgiving is not the happiest time for some of us. Especially if you're one of those Black Friday shopping enthusiasts. I am not. I'm more than happy to avoid that crazy madness. But if I have to work, I at least want my co-workers and I to have some tasty food to knosh on while we're hard at it.My free range, heritage turkey was incredibly delicious. I brined the bird the night before resulting in a juicy, tender and flavorful turkey. The dark meat on the legs wasn't dried out and tough, the breast meat was so good it almost converted me from a dark meat fan to a white meat fan. I can't wait to use the leftovers in some other dishes...dishes that won't need a lot of ingredients masking the dry breast meat. My union carpenters also gave it the Hearty Men Seal of Approval. One more note on cooking the turkey, I followed a method from the folks at Cook's Illustrated which calls for cooking it at high heat and flipping the bird every 15 minutes 4 times. I would happily do all of these tricks and methods again to reproduce that succulent goodness.My Wild Rice Pilaf with Cranberries and Pecans wasn't nearly as popular as the mashed potatoes. I knew that was going to happen but being the good sports that my co-workers are, they at least tried it. It helps when you train them on all the sweet goody experiments that they trust you enough to try something different. I love this dish. It's from Martha Stewart's Thanksgiving issue of her magazine. The only thing I didn't do was add the flat leaf parsley which might have added another layer of flavor but with the toasty pecans and plump, sweet cranberries and golden raisins, I didn't think it needed it. Another great thing about this dish is that if you substitute vegetable stock for the turkey stock I used, you could easily convert this to a wonderful hearty vegetarian side dish. Plus it's so easy to make and store ahead of time. This one goes into my side dish rotation.Cranberries are one of the few truly seasonal fruits. You can only get fresh ones now and happily for me now is the time to enjoy my favorite cranberry recipe, Cranberry Sauce with Port and Tangerines from Epicurious. If you like your cranberries jellied and decorated with can ridge indentations, this is probably not the recipe for you. Tart cranberries dancing in ruby port with a hint of sweetness and a brightness provided by the tangerines. I'm mixing into my oatmeal tomorrow morning. Take advantage of the fresh cranberries while you can.The not very fancy but certainly nap inducing lunch spread. Normally if I'm having Thanksgiving with my family back east, my mother would have added a side dish of sauerkraut. A throwback to my German immigrant heritage. She also makes a light lunch Oyster Stew and pops a few plump Chesapeake Bay oysters into the turkey stuffing.Since I was doing all the savory dishes, my co-worker Tina, came through with two apple crumb pies. Thanks Tina, pie for everyone!