Early Happy Thanksgivings

Things you can only say at Thanksgiving!

  1. Talk about a huge breast!
  2. Tying the legs together keeps the inside moist.
  3. It’s Cool Whip time!
  4. If I don’t undo my pants, I’ll burst!
  5. Whew, that’s one terrific spread!
  6. I’m in the mood for dark meat.
  7. Are you ready for seconds yet?
  8. It’s a little dry, do you still want to eat it?
  9. Just wait your turn, you’ll get some.
  10. Don’t play with your meat.
  11. Just spread the legs open and stuff it in.
  12. Do you think you’ll be able to handle all these people at once?
  13. I didn’t expect everyone to come at once!
  14. You still have a little bit on your chin.
  15. How long will it take after you stick it in?
  16. You’ll know it’s ready when it pops up.
  17. Wow, I didn’t think I could handle all of that!
  18. That’s the biggest one I’ve ever seen!
  19. How long do I beat it before it’s ready?

Happy Thanksgiving!!!


OK, so who here is actually doing some cooking for T-Day?

I took on the responsibility of doing the bird… this is my humble way of giving my family “the bird” for Thanksgiving… lol

I made the brine for the 8 hour pre-cooking soak last night:

Turkey Brining Solution:
1 Gallon Vegetable Stock
1 cup salt
1/2 cup brown sugar
1 Tablespoon Black Peppercorns
1/2 Tablespoon Allspice Berries
1/3 cup grated fresh Ginger

Bring all ingredients to a boil and cool to room temperature.
Refrigerate up to 5 days in advance.
Soak bird for 6-8 hours in cold brine solution, adding 1 gallon of heavily iced water to brine solution - turning bird once halfway through. No need to refrigerate during brining
Remove from brine and rinse outer parts of bird.
Coat skin with Canola or Vegetable oil to promote browing.
Salt and pepper outside of bird (If you plan on eating the skin only).
Roast as normal until bird is 180 degrees internally (as shown on meat thermometer in breast).

Allow bird to rest 30 minutes prior to carving. Do not remove thermometer from bird until after rest period. (Keeps all juices inside the bird… and allows juices to redistribute during resting.

That’s it… easiest Turkey ever… I’ll let you know how it turns out!

(I go the brine recipe from Alton Brown’s show on Food Network)

We’re going untraditional, pot luck, for the first time

Happy Thanksgiving… soon to be

At mom & Arnie’s place right? ENJOY!
I miss her bread knots !!

i dont cook poop!
thats what moms are for…lol

Yup:D, This is untraditional but I hope she makes them anyway.

Your niece is making them for me… Fingers crossed they’re awesome!

If she learned how to bake from her mom, they’ll be great!