Last year I brined our Thanksgiving turkey – and it was fabulous.  The recipe is one that looks intimidating — the long list of ingredients puts many people off.  However, the process is incredibly simple – the biggest challenge is finiding a container big enough for the turkey and the brining liquid.  Up until this recipe, I have never been a fan of roast turkey and have always looked forward to the stuffing rather than the meat — brining gets the meat so incredibly juicy (and as an added bonus, cuts down on the cooking time!).  If you don’t already have a traditional turkey recipe, why not try this one? I’ve never steered you wrong before ……

Other than the brining, our table will be filled with all the basic dishes made with all the basic recipes.  This will be the first year that I am not doing it up – (for example, last year our pumpkin pie had a walnut crumb topping).  I have finally come to accept my audience.  While they do appreciate and like my culinary efforts, they are just as happy –nay, even happier – to have the a basic meal.  So I will brine the turkey, but everything else will be steamed or mashed with nary a gorgonzola crumb, or teaspoonful of mango chutney to be found! 

This has resulted in a no-pressure meal – I feel like I’m having the family over for a baked chicken!  (they keep this up and next year we’ll be feasting at the KFC)