Yesterday after the apple coffeecake was devoured along with some kippers on bagels the table was cleared and set for dinner. We watched a few snippets of the Macy’s parade but frankly that’s turned into one giant commercial and it’s not as enjoyable to watch as it once was. We enjoy any chance to get out the good china and this was no exception.



Two hungry boys were the first at the table for our mid-afternoon meal. A few years ago we tried a brined turkey and have been doing that ever since. It always comes out tender and juicy though you need to plan ahead and make stock if you want to have gravy.

Brined Turkey

14 pound fresh turkey (14 to 16)
water to cover by a few inches
2 cups kosher salt
1 cup sugar
2 cups Wild Turkey

We use a rectangular clear plastic bin that just fits into our refrigerator. Combine all ingredients except the turkey and stir vigorously until the salt and sugar are well dissolved. Chill completely then add the turkey and let stand overnight in the refrigerator.

The next morning discard the brine and transfer the turkey to your roasting rack. Loosen the skin all over. Because the turkey has been brined there is no need to salt it. Season with pepper and rub butter and herbs de Provence under the skin. Place the turkey on a rack  in the roasting pan breast side down.  Roast at 350 F for 45 minutes. Remove pan from the oven and flip the turkey so that the breast is right-side up. Continue roasting  until the turkey measures 160 F with the meat thermometer inserted in the thickest part. I tent the turkey with foil until the last 30 minutes of cooking. The juices should run clear when the thermometer is removed. Allow the turkey to stand,  tented with foil,  at least 30 minutes before carving.

Oyster Stuffing

1 pound oysters with their liquor
1 recipe cornbread, broken into chunks
1 small sweet onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
1/2 teaspoon thyme
salt and pepper to taste
2 tablespoons olive oil

Saute the onions, carrots, and celery in olive oil until softened. Season with salt, pepper, and thyme. Allow to cool to room temperature then combine with remaining ingredients in a casserole and bake at 350 F for 30 minutes or until oysters are cooked through.