my pink toes

Brined turkey is fabulous. Ours is sitting in the cooler, awaiting tomorrow's firey fate. Check this entry for the recipe. It appeared in the Seattle Times a few years ago, and is from Chef Greg Atkinson. I would link to his site, but he took the recipe down. I remember reading on his site a few years ago that lots of people had problems with his recipe, and in fact he had to address the recipe again in the Times. I have no idea why. I have used it since the year it appeared and have never had a problem with it (and I used to stress big-time about the bird!). The accompaning Madeira gravy is the most amazing I have ever tasted.

By the way, you can stuff a brined turkey just fine. I worried that it would be too salty, but it isn't at all.

I also updated my Thanksgiving Master List with a recipe for the plain stuffing I make when my brother attends Thanksgiving. I'm not making it this year because Dave's family is of two camps: those who like my fancy fruit-and-nut stuffing, and those who pine for the consistency of Stove Top. So instead of making two scratch stuffings this year, I'm making the fancy one and Velma (my amazing mother-in-law) is bringing the Stove Top. I'm glad I asked - this makes so much less work for me and now that I know the "plain stuffing" camp would rather have Stove Top I don't feel any guilt.

Have a wonderful holiday, hopefully with those you love!