This year, since I had much less fridge space to work with, I decided against brining
the bird. As I mentioned in a previous post, I had the butcher remove the legs and
thighs since no one here really eats the dark meat, and I used those (along with some
additional wings and necks) to make stock for the gravy. Since I wasn't brining, I
decided to try salting (as described in either Cook's Illustrated for Fine Cooking, I
don't quite recall which). It's quite simple, just separate the skin from the breast
meat, and rub kosher salt all over the flesh, then do the same inside the cavity. I
did this Tuesday morning, then wrapped it tightly in Saran wrap. The end result: A
delicious, moist, flavorful turkey with a nice crisp skin. So, that is one of the
dishes that really worked for me.

The second dish, if you can call it that, was the gravy. I am a fan of simple pan
gravy and don't do alot of additions when I make it. I made stock with the
aforementioned turkey parts, along with celery and onion, thyme, rosemary, and sage.
When it had simmered for several hours, I strained it to find I had about 3 quarts of
stock. So, I set this back on the heat and reduced it by half. Wow! It was so richly
flavored! After adding turkey drippings from the bird in the oven, and a quick
slurry, it was perfect! It received raves all around.

I had made dinner rolls the day before at my mom's so when I turned off the oven
after removing the bird to rest, I set them inside to warm while I did the veggies.
Green beans, sautéed with a drizzle of rosemary olive oil, pine nuts, lemon zest, and
shallots. Finished with a bit of butter and Maldon sea salt (which is lovely stuff,
since it's very fine flakes that add a tiny crunch that is so good). I also had peas
with milk, butter, salt & pepper (Grandma's way), corn that my Aunt Margaret put up
for me, and mashed Yukon golds.

The pies this year were a mocha cream pie and banana coconut cream pie. For the get
together tonight, my husband also made his utterly fabulous key lime pie with Anzac
crust. I love that stuff!

I am really happy with how my dinner came out this year, and there were no
catastrophes! How was yours?

kimberly