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On this special weekend I want to acknowledge particularly all my friends on cerb, old and new. Your interactions with me, messages, and posts on my profile page are all deeply appreciated, and make the experience of this board so positive and enjoyable.

 

A sincere thank you to you all!

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icon7.png Thanksgiving Poem

 

TWAS THE NIGHT OF THANKSGIVING,BUT I JUST COULDN'T SLEEP.

I TRIED COUNTING BACKWARDS,I TRIED COUNTING SHEEP.

THE LEFTOVERS BECKONED THE DARK MEAT AND WHITE,

BUT I FOUGHT THE TEMPTATION WITH ALL OF MY MIGHT.

TOSSING AND TURNING WITH ANTICIPATION,

THE THOUGHT OF A SNACK BECAME INFATUATION.

SO, I RACED TO THE KITCHEN, FLUNG OPEN THE DOOR,

AND GAZED AT THE FRIDGE, FULL OF GOODIES GALORE. GOBBLED UP TURKEY AND

BUTTERED POTATOES, PICKLES AND CARROTS, BEANS AND TOMATOES.

I FELT MYSELF SWELLING SO PLUMP AND SO ROUND,

'TIL ALL OF A SUDDEN, I ROSE OFF THE GROUND.

I CRASHED THROUGH THE CEILING, FLOATING INTO THE SKY,WITH A MOUTHFUL

OF PUDDING AND A HANDFUL OF PIE.

BUT, I MANAGED TO YELL AS I SOARED PAST THE TREES....

HAPPY EATING TO ALL PASS THE CRANBERRIES, PLEASE.

MAY YOUR STUFFING BE TASTY, MAY YOUR TURKEY BE PLUMP. MAY YOUR POTATOES 'N

GRAVY HAVE NARY A LUMP.

MAY YOUR YAMS BE YUMMY. MAY YOUR PIES TAKE THE PRIZE,

MAY YOUR THANKSGIVING DINNER STAY OFF OF YOUR THIGHS.

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Three or four years ago I faced the same dilemma. After some research I wound up on Michael Smiths web page, and he recommended brineing, and gave a good set of instructions. Used a wine making pail, and it worked out fairly well. It's a bit of work though, and I include his up to date link.

 

http://chefmichaelsmith.com/Recipe/brined-holiday-turkey-with-herb-gravy/

 

Good luck

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