So how are you doing the turkey? Or are you doing it?
I’m doing mine in brine, following this recipe but making it a lot more complicated. And there will also be my trademark blini-caviar-smoked salmon cake.
I’m forced to buy these small turkeys that only weigh 14 lbs for the moment but I dream of getting to cook a huge, enormous bird one day.
It simply isn’t fair not to post the salmon cake recipe!
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Since there is demand, I definitely will. 🙂
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That’s what Middle East problems do to people… My first reaction, upon just seeing the title, was – what happened in Turkey now???
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What is really funny is that this was my reaction, too, when I saw my own pres -scheduled post. 🙂
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My thanksgiving already happened. But the US Thanksgiving is right around the time a US AC radio station (that everyone where I live can easily receive) just across the border starts playing Christmas music.
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Ah, fellow Canadian! 🙂
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Brine, with a cranberry/grapefruit sauce.
Brine, thanks to you I learned a new word in English.
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Roasted, and basted with port wine. Port in the stuffing too. Makes a really flavorful bird, and the gravy is to die for.
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A conservative literary critic and college professor
Clarissa's Blog 
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