It appears as if I am the first to post a message today. I guess that living on the east coast gives me a jump on a lot of other chowhounds.
As a chef, this is the best day of the year to me. I get a chance to cook for some of the really important people in my life. Besides the food, I enjoy this holiday because it is one that is celebrated by all of us, no matter what our ethnic or religious backround may be.
My nephew Dan is visiting this year and will be working in the kitchen with me. Even though we have a small crowd this year, we must get started now to get dinner on at 4PM as is our family tradition. We believe that an early meal gives everyone time for a nap before we start eating the leftovers.
We brined the bird last year using a New York Times recipe. I think we were a little ahead of everyone else on this. It seems to be a big thing this year. In fact, several poeple asked me to e-mail the recipe. Basically, Dan and I cleaned out my spice cabinet and added many things to the brining solution. Last year we brined the turkey for 24 hours, this year for 48 hours.
I will post a message tonite and let you know how things turned out. In the meanwhile, have a great Thanksgiving.
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