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BeSmartLegal.com | 419-LAW-2020 | November 2025
One of Our Favorite Traditions: Thanks-GIVE-Away GRATITUDE IN ACTION
Each November, we pause to count our blessings. But at Rinehardt Injury Attorneys, we’ve learned that gratitude shines brightest when it’s shared. Gratitude isn’t just a feeling; it’s something we do. From helping clients rebuild their lives after hardship to volunteering in the community, we believe the best way to express thanks is through action. As we look back on this year, our hearts are full, not only for the work we do but for the people and communities who inspire us daily.
Now, as Thanksgiving approaches, we’re preparing for one of our favorite traditions: our 9th Annual Thanks-GIVE-Away. Each year, we come together with volunteers and community partners to give out turkeys and pies to local families in need the week before Thanksgiving. What began as a small effort has grown into a day of connection, compassion, and generosity. The smiles, the hugs, and the heartfelt “thank-yous” remind us why we started this tradition, and why we’ll continue it for years to come.
We are deeply grateful to live and work in the communities of Mansfield and Columbus. Every case we handle tells a story of strength and perseverance, and every client reminds us why compassion matters. Our clients place their trust in us during some of the most difficult moments of their lives, and that trust is something we never take for granted. Giving back is our way of saying thank you for the faith our clients place in us, the
As we enter this season of giving, we encourage everyone to find their own way to put gratitude into action. Whether volunteering at a local shelter, donating to a food pantry, or simply checking in on a neighbor, every act of kindness counts.
From all of us at Rinehardt Injury Attorneys, thank you for allowing us to serve this community. We’re grateful for our clients, colleagues, and every opportunity to make life a little brighter for someone else. Gratitude in action: It’s not just our theme for November, it’s our way of life.
kindness of our neighbors, and the chance to make a difference beyond the courtroom. October was filled with opportunities to connect, celebrate, and serve. From community events to firm gatherings, these moments brought laughter, teamwork, and joy to our busy days. They reminded us that gratitude isn’t reserved for grand gestures. It’s present in the small, everyday acts of kindness that keep our team and our community strong.
– Hillary Rinehardt
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WHAT WE’RE THANKFUL FOR
Suzanna: This year, I was super grateful to be able to go on a trip to the Georgia coast with my mom. The one-on-one time we had together was so nice, and the relaxing vacation was just what we needed! It is a trip I will never forget. This photo is from the morning we went to the pier to watch the sunrise together. The already scenic views were made even more magical by a couple of dolphins who joined us at the perfect time!
Stephanie: This year I am most thankful for good health, for both my family and me. I’m thankful I am healthy enough to do my favorite things such as enjoying time with family, traveling, doing yoga, and volunteering at the dog shelter.
Melanie: I am forever grateful for my two amazing boys and for the great blessing of being their mom. And I am thankful every day for the beauty, majesty, and mystery of nature and of our planetary home.
Carrie: As always, I’m so grateful for my amazing family. It’s controlled chaos, but we are always there for each other and quick to help and pitch in when family calls.
Alyssa: I am thankful for my family, my health, and the people I have in my life who always support me!
Brilynn: I am grateful for support from family. No matter what the circumstance is, I always have a huge support system holding me up ... even if it is a cheer team when things go good, or if I need help with sick kids or anything else that comes up in this crazy, wild ride called life.
Beth: I am grateful for being able to travel with my family to visit other family members and seeing U.S. national treasures along the way.
Kristin: This month, as we reflect on what we’re thankful for, I can say without hesitation I’m most thankful for my amazing work family.
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DIRECTIONS For Turkey and Brine 1. Dissolve salt in 2 gallons cold water in large stock pot or clean bucket. Add turkey and refrigerate 4–6 hours. 2. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Alternatively, air-dry turkey (see note at beginning). For Herb Paste 1. Process parsley, thyme, sage, rosemary, shallot, garlic, lemon zest, salt, and pepper in food processor until consistency of coarse paste. Add mustard and olive oil; continue to process until mixture forms smooth paste; scrape sides of processor bowl with spatula. Transfer mixture to small bowl. To Prepare Turkey 1. Adjust oven rack to lowest position; heat oven to 400 F. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20–30 holes in foil; set V-rack in large roasting pan. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey breast side up on baking sheet. Tuck wings behind back and tuck tips of drumsticks into skin at tail to secure. 2. Using hands, carefully loosen skin from meat of breasts, thighs, and drumsticks. Using fingers, distribute 1 1/2 tbsp of paste under skin over breast, thigh, and drumstick meat. 3. Using sharp paring knife, cut 1 1/2-inch vertical slit into thickest part of each breast. Starting from top of incision, swing knife tip down to create 4-inch pocket within flesh. Place 1 tbsp paste in pocket of each breast; using fingers, rub in thin, even layer. 4. Rub 1 tbsp paste inside turkey cavity. Rotate turkey breast side down; apply half remaining herb paste to turkey skin; flip turkey and apply remaining herb paste to skin, pressing and patting to make paste adhere; reapply herb paste that falls onto baking sheet. To Roast Turkey 1. Place turkey breast side down on prepared V-rack in roasting pan. Roast 45 minutes. 2. Remove roasting pan with turkey from oven (close oven door to retain oven heat). Using clean potholders (or wad of paper towels) rotate turkey breast side up. Continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170–175 degrees on instant- read thermometer, 50–60 minutes longer. (Confirm temperature by inserting thermometer in both sides of bird.) Transfer turkey to carving board; let rest 30 minutes. Carve turkey and serve. If roasting a 14–18-pound bird: Increase all of the ingredients for the herb paste (except the black pepper) by 50%. Follow the instructions for applying the paste under the skin on the skin. Increase the second half of the roasting time (breast side up) to 1 hour, 15 minutes. If roasting an 18–22-pound bird: Double all of the ingredients for the herb paste except the black pepper; apply 2 tbsp paste under the skin on each side of the turkey, 1 1/2 tbsp paste in each breast pocket, 2 tbsp inside the cavity, and the remaining paste on the turkey skin. Roast breast side down at 425 F for 1 hour, then reduce the oven temperature to 325 degrees, rotate the turkey breast side up, and continue to roast for about 2 hours. Let rest 35–40 minutes before carving.
Herbed Roast Turkey
INGREDIENTS Turkey and Brine • 2 cups table salt • 1 turkey (12–14 lbs gross weight), rinsed thoroughly (instructions for larger birds at the end of recipe) Herb Paste • 1/4 cup chopped fresh parsley leaves • 4 tsp minced fresh thyme leaves • 2 tsp chopped fresh sage leaves • 1 1/2 tsp minced fresh rosemary • 1 medium shallot, minced (about 3 tbsp) • 2 medium cloves garlic, minced or pressed through garlic press (about 2 tsp) • 3/4 tsp grated lemon zest • 3/4 tsp salt • 1 tsp ground black pepper • 1 tsp Dijon mustard • 1/4 cup olive oil If you have the time and the refrigerator space, air-drying produces extremely crisp skin and is worth the effort. After brining, rinsing, and patting the turkey dry, place the turkey breast side up on a flat wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 8–24 hours. Proceed with the recipe.
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INSIDE THIS EDITION 2404 Park Ave. W, Mansfield, OH 44906 419-LAW-2020 BeSmartLegal.com 1 Giving Season: Turkeys and Pies on Thanksgiving
2 What We’re Thankful For
3 Herbed Roast Turkey
4 9th Annual
Thanks‑GIVE-Away
9th Annual Thanks-GIVE-Away
We are looking forward to putting turkeys (and pies) on tables again this year for those families in our community who are facing adversity or hardship and need a helping hand.
We will be giving away turkeys on a first-come, first-served basis on Thursday, Nov. 20, from 3–5 p.m.
Thanksgiving is a time to gather around the table, share a special meal, and give thanks. Rinehardt Injury Attorneys want every family in our community to have the opportunity to enjoy the holiday without financial stress.
If you or someone you know needs a helping hand, come and see us on the 20th.
Follow us on Facebook for details!
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