Cato 160314 Report post Posted October 8, 2011 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! 1 Quote Share this post Link to post Share on other sites
Claire Heavens 51771 Report post Posted October 8, 2011 Happy Turkey eating baby! I am thankful for you, and many other people on cerb and in my life ;) Have a sexy weekend! XoXoXo Quote Share this post Link to post Share on other sites
Malika Fantasy 144625 Report post Posted October 8, 2011 Quote Share this post Link to post Share on other sites
drlove 37204 Report post Posted October 8, 2011 Right back at you, Cato! Quote Share this post Link to post Share on other sites
JuliasUndies 7288 Report post Posted October 8, 2011 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. 1 Quote Share this post Link to post Share on other sites
Boomer 33202 Report post Posted October 8, 2011 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 Quote Share this post Link to post Share on other sites
