Let's Talk Turkey

I brine my turkey.  Apple cider vinegar (raw-unfiltered), black peppercorns, chicken broth, water and ice.  Turkey in a brine bag, bag in a large pot, pour brine over, make sure to cover completely. Let sit overnight.  Pat dry, rest at room temperature for a few hours, peel skin back, smear butter and herbs under skin, butter over skin with salt, pepper, paprika, garlic powder, then onion, carrot, celery and lemon in cavity, broth in bottom of roasting pan, cover with foil (remove foil for browning), roast with  probe, remove at 165 degrees and let sit.   Then have Michael decorate bird and platter with seasonal greens and flowers.  It's beautiful!

This year our menu is:  Salmon marinated in fennel, olive oil and lemon; tomato, mozzarella and basil for appetizers. Turkey, of course, creamed spinach au gratin, mashed sweet potatoes with mini marshmallows, corn chowder with bacon (OMG), beets, cranberry sauce and gravy.  My mother in law is making stuffing with breakfast sausage that is heavenly.  Dessert is carrot cake (ala Silver Palate cookbook) and chocolate chip cookies. 

I will try for the first time, hot apple cider steeped with Earl Grey tea bags, wine, beer, etc...

All yummy and with fun company. Hope yours is groovy too!