I will also attempt to get photos and write about it.  :-D

Couldn’t have been easier.
1. Brine for several hours beforehand.  (8# turkey breast, had it in the cooler for ~6 hours.  Don’t want more than 1 hour per pound.)
2. Melt a stick of butter and cover the turkey with it.
3. Cover w/any kind of cracked pepper goodness – whatever your favorite rub is.
4. Roast @ 325 degrees until it has an internal temp of 165 degrees.

Juicy and awesome.

Have a wonderful and tasty Thanksgiving everyone.

In my fridge there is a 7.92# Shady Brook Farms turkey breast!  The first market I went to last evening had at least a dozen of them.  Much better than the year I had to go to 3 different stores to find one.

I always get the biggest one I can get my hands on, because the leftovers will NOT go to waste.  I like turkey, but don’t eat it a whole lot.  My brother LOVES turkey.  Last year he had 8 meals in a row of turkey sandwiches after Thanksgiving.  We’ll see if he can break the record this year.

As it stands, we will again have enough food for a small army, even though it’s just my brother & myself.  But I won’t have to cook for at least 3 days afterwards!

The cheese & sausage plate will be a meal in and of itself.  I’ve got summer sausage, hard pepperoni and…  There’s one other thing and I can’t remember what it is off the top of my head but it’s in the fridge.  For cheeses, we have good old sharp cheddar, pepper jack, salsa jack (never heard of it before, but it looked interesting,) smoked gouda and dill havarti.  I also have a roll of Salame Panino.  (Salame rolled in mozzarella!) It just looked really yummy.

Can’t wait!

First, Thanksgiving may be weighing too heavily on my mind – I could have sworn I heard a turkey in the neighborhood this morning.  And I don’t live in an area where we have wild turkeys wandering about.

I have just about everything I need for Turkey Day – except the Turkey, and today will kick off that quest.  I usually get a fresh* turkey breast, and it is always a little more challenging than I expect it to be.  You can’t buy it too far ahead of time, or you’ll have to freeze it, which kind of defeats the purpose of getting a fresh one, and if you wait too long, then they’re all gone.  And there have been years where one of the stores I shop at just never got them in!  (The poor butcher that I pestered several days in a row was as perplexed as I was – every day he was told they would be arriving and they never did.)

And I need to do a bit of rearranging of the fridge contents so it has a spot until Thursday morning.

Wish me luck!

*I don’t think that frozen is terrible or anything, I’ve just heard too many horror stories of the turkey refusing to defrost…

I really thought it was just one of those odd things my family did. We have a cut glass tray (no partitions) that holds the sweet pickles. (Yes, I have a brand new jar just for next week! Or until I break down and open it in the next couple days.) We also have a cut glass bowl that would old some seriously gawdawful California Black Olives. I never understood the draw on those, and once it was just my brother & I for Thanksgiving, that one went out the window.

But, the post has been rattling around in the back of my head all week, and I got to thinking… I have had olives that I really did like. Perhaps it’s time to hit one of the olive bars at the local markets and pick up a few olives that are actually edible! Maybe some pickled onions?

Perhaps this year we’ll bring a new tradition to the table.