Lots of exciting stuff going on. It's nice to "see" things so animated and tasty sounding.
I've been brining my T'day turkeys for years. I've tried it with a variety of additions, but the really only important one is salt. Most recipes call for 1 c reg or 2 cup kosher salt per 2 gals water. I find kosher salt works best, and I also find a lighter brine is better given the seasonings I add. I also find that over 12 hours of a brine runs the risk of over-salting. That's especially true if your brining conditions are less than optimal as they would be in a refrigerator. Brine works more quickly in warmer temperatures. November nights are often cold enough here for me to brine in a pot in the garage. This year, I'm using the cooler and ice.
When it comes to Thanksgiving, I'm a very thankful traditionalist. I've long had fond memories of Thanksgiving, and I still make the same bread and herb stuffing that I learned from my mom. For many of the past years, foreign-born guest have grown to match or outnumbered native-born ones. This year, I'll be outnumbered 3 to 1. These past years the daughter we share and the one who we hope will be the son-in-law have been learning at my side. They'll be our only guests. It'll still be turkey and all the fixings. I made the cranberry relish a bit ago. Mine has some diced jalapeno and a kiss of cayenne to play with the sweet and tart. I cook it down with a bit of orange rind and a couple of tablespoons of fresh squeezed orange juice. It's very simple and it's a winner.
Tonight was a healthy small plate leftover dinner. I had just enough salmon left to hit with some lightly toasted sesame seeds and gently reheat. I also saved a ridiculous small bit of asparagus, but was glad for that. A sliced tomato and a twice-baked of sorts leftover half of a potato filled out the meal. (I'm a waste-not, want-not kind of cook.) It was all plenty for me. Dry Riesling tonight... I'll have that Thanksgiving too.
