Thanksgiving Planning

I have begun my preparation for this years Thanksgiving already, and how lucky I am to have Thanksgiving potluck this Friday to try out one of the recipes I am thinking about. I have a general sense of the flavor combinations for the turkey, stuffing, and vegetable dish, now it's a matter of combining different recipes into the perfect menu. Here are some thoughts on the turkey, for starters:

Make a Wednesday-night rub for the bird: kosher salt, clementine zest, lemon zest, sage, thyme, tarragon, and any other fresh herbs. Let sit overnight to brine (sort of). Roast the next day with lots of butter on top, halved clementines and onions in the pan, and more herbs. Stuffed of course with my sourdough, artichoke, sausage and parmesan stuffing. Sound good?