TO ALL:

The turkey is in the oven finishing off at 250F. I had been cooking
indirectly in the Weber Performer. The thermometer on the dome of the Weber
didn't read, the turkey way over browned, and in to the oven at a low temp
it went. I had brined it overnight with a simple brine recipe from Alice
Water's Chez Panisse Restaurant cookbook.

Alice Water's brine recipe is quite simple. I think it works because of the
assertive seasonings. I also add some crushed clove. I simmer the dried
seasonings in the microwave before adding to the brine. That enhances the
flavor a bit more.

2 1/2 gallons cold water
1 1/2-1 3/4 cups kosher salt
1 cup granulated sugar
2 bay leaves
1 bunch fresh thyme (or 1/4 cup dried)
1 whole head of garlic, cloves separated and peeled
5 whole crushed allspice berries
4 juniper berries, smashed

I'm making a stuffing with turkey giblets, turkey liver, and dried porcini
mushrooms. I always use homemade turkey stock with the stuffing and with the
gravy.

Again, a Happy Thanksgiving to ALL RFC'ers and all AFB'ers.

Kent

Our Thanksgiving dinner is eaten and the kitchen cleaned.
Santa Claus came to the Christmas tree lighting.
The Saints won the football game.
My boys are asleep.
My sick son is mending.
I just finished a turkey sandwich and potato chips.
The dishwasher is running.

I am very thankful today.
I hope everyone had a great day.
Happy Thanksgiving!

Tara