To brine...

Divine!

This year Roland and I were alone for Thanksgiving and worked together to create a fabulous feast. He decided to follow AB's advice and brine the turkey. The results, juicerific! This is definitely the way to go. This brine was stock based and Roland could tell you more about it, but it made the turkey very moist and tasty. I made the stuffing and did all the touching-of-the-gibblets. Apparently gibblets give Roland the jibblies, he doesn't want his food to look that organ like, but they are an important part of my mom's stuffing. We also had squash, mashed potatoes, rolls, and cranberry-orange relish. This was the first time I've made cranberry-orange relish in a food processor, rather than a meat grinder, but it seemed to go just fine. Oh yeah, we also had some pumpkin pie for dessert. It was a mighty fine meal and we still have a lot left. Since we are leaving to meet Roland's parents soon we froze one of the breasts, the wings, and one of the legs and thighs. We put the rest in the refrigerator and have been eating it on sandwiches...mmmm....cold turkey sandwiches.