Let The Brine Begin!

Tomorrow, being Thursday, is Thanksgiving. SoulSlam has already begun. Got up around 5:30AM to place my 20-22 lb FRESH TURKEY in a brine solution (salt, peppercorns, turmeric, bay leaves, hint of Old Bay). It is sitting snug in the fridge in the basement as we communicate.

This evening will maybe consist of me setting the kitchen in order. I'd like to hit the gym, then it's out for a few drinks with friends.

Tomorrow I will arise early (6AM or so) and begin. The turkey must be drained and dried. Let it rest at room temperature for a couple of hours. Cooking time will be about 5 hours (your actual time may vary) so it's on the grill (yes, I cook on the outdoor grill!) by 9:30AM.

In addition, SoulSlam is making Veal Osso Bucco for the first time. Got some nice veal shanks so I'll make that. Also on menu:

Mashed Potatoes

Roasted Sweet Potatoes

Carrots

Sauteed Mushrooms

Green Beans

Stuffing Galore! (BWSS makes iT!)

Brussel Sprouts (courtesy of Renee!)

Mashed Turnips (I think I'm the only one who eats them)

Assorted breads and rolls

Cranberry something

HAPPY THANKSGIVING!