Thinking Turkey!!!!

Hey it's time to dust of the gravy bowl and start thinking about the shopping list and menu for any cook's favorite holiday...THANKSGIVING!

I'm looking at some new ideas this year. I know they say to not screw around with a new recipe on a special occasion, but we have so many more options than we did "Back in the Day." I mean really....all the food shows, all the magazine covers are shouting "Eat Me" right now. I 'll stick with tradition, but I'm throwing in a couple of new dishes and maybe they'll become the new old tradition.

I have been brining my turkey for the past few years and if I can make one suggestion to really improve your bird, brining is the answer. Just water, salt and sugar. There are several brining recipes around, but keep it simple..enough water to cover the turkey, add a cup to 2 cups salt and 1/2 to 1 cup sugar. I use my big ice chest with a bag of ice inside because I never have enough room in the refridgerator to put a 14lb. bird.

This year Hubby bought me a big 28 quart electric Masterbilt Turkey Fryer so we're gonna crank it up this year, also. I'm researching different rubs and injections, etc, but I think I'm gonna play it safe first time out and do a creole butter injection and a commercial cajun spice rub.