11.   Remove the turkey carefully.

12.   Remove turkey from brine and rinse well, inside and out, under cold running water.

13.   Remove turkey from marinade and scrape off any excess marinade.

14.   Using a slotted spoon, remove the turkey and arrange on top of the chard.

15.   We just advised her to remove the turkey from the oven, remove the stuffing and the nail, put in more stuffing and continue.

16.   When turkey is removed from roaster and set aside to rest, pour off and reserve any accumulated juices.

17.   Within two hours of removing the turkey from the oven, refrigerate or freeze the leftovers separately -- the turkey, stuffing and gravy.