I want to say that I am thankful for all the nice people I have met here, and at the Twin Peaks fest.

You guys are people who understand my addiction to the greatest tv show of all time...

More than that....you are a wonderful group of people.  I am thankful for all the fans who discuss the show, and details about other aspects of the world of peaks.

I am thankful for our administrators, and the TP fest organizers, as well as the fest every year in seattle.

All the time I wonder...will this be the last year?  Will the website ever end?  Will the fest end?

But then I come here, and look around, and I see all the devotion to this great work of art known as Twin Peaks. ....the great show I am primarily thankful for. 

No...that is unfair.  About HALF of the love for this is from the show.  The other half is a wonderful friends and people who support the show...the site...the fest...the cinematic world of Peaks!

HAPPY THANKSGIVING TO YOU ALL!!!!! (eat a bunch of turkey!)

HUGS To You All!!!!!!

     
“Half a truth is often a great lie.”

Ben Franklin

Happy Thanksgiving, family! :) XXXX

The thing I most enjoyed about this video was the cross-cutting of the breasts!  Who knew?  I might have made thinner slices though. 

At the end of the lesson it didn't look like a lot of meat was on the platter for a bird that size.  Hmmm.  And those two massive drumsticks!  Don't those two items usually remain on the platter?  They do in my house.  I think carving the legs may be the answer. 

I have also never brined a turkey and I understand that makes for the most succulent and moist result.  Anyone?  Rebel, can you do that?  Anyone who can make an excellent pie crust -- a miracle of chemistry, timing and exact ingredients -- could probably prepare a brined turkey.

Will we do a turkey for Christmas?  Usually I have one guest who brings a roasted turkey and one who brings a deep-fried turkey.  This year my roasted turkey guest will be in Argentina instead.  Will I be forced to do a turkey here?  I'm inclined to pop for the already cooked variety at my local market.  It comes in a double layer of something and all you do is reheat it at a low temp.  Very good; pretty costly though.  Well there's always Honey Baked pre-sliced ham...

Susan

     
“Half a truth is often a great lie.”

Ben Franklin

 Dear Susan,

I BRINE MINE! 

I have to because my family and I do smoked turkey, and I love that aroma, but a brine works great even if you aren't smoking your meat.  The added salt is soaked into the meat so that the meat retains the moisture.

Basic brine:

(the only things necessary in a brine is to reproduce saltwater to soak the turkey in....however, I like to add to it, since it has a marinating effect)

1.  1 cup of salt (I use half a cup of seasalt and half a cup of regular salt.

2.  1 gallon of water

(the salt can be cut back slightly or more water added if one of worried about sodium...but hell...it's thanksgiving!  That is really all a basic brine is......stirred up to make into saltwater....however, most people (including myself) also add the following type of things.....)

3.  Favorite extras (favorite extras is VERY vague.....let me explain.  Some people add cyanne pepper, other people add beer,  Some add Orange Juice (just enough to color the brine orange), some add brown Brown sugar.  Mix and match with these things...try what sounds like a nice enhancement to the flavor...because the brine is definatively just the salt and water)  I personally add:  Orange Juice or Pineapple Juice, Zaterans (salt free), garlic powder, and onion powder...sometimes a little liquid smoke...but none of this is measured....just add what sounds good since this is a bit of serendipity.

Stir that stuff until the salt is COMPLETELY dissolved in the water, and submerge your Turkey in it overnight.  The next day, before preparing your bird for cooking, WASH the entire turky off.  The brine doesn't need to stay ON the turkey...it is already IN the meat.  Then prepare as normal. 

(OTHER STUFF I DO TO MY TURKEY:I usually peel back the skin, smear butter over the meat excessively, cuts slits in the breast and slide butter into the slits...sprinkle with seasoning....then pull meat back on and pin meat down with small toothpicks. 

I then INJECT the turkey with a injector of seasoning and butter (you'll see these in the store).  TRy a baking bag to keep the turkey moise, or use an injector that won't melt so you can inject the turkey every hour or so.  Juicy...and vein-clogging GOOD!

You might have a heart attack....but it is the best bird EVER!)

This might be fun...people should list their turkey recipes!

P.S.  Susan...how is your elephant?

This year I once again made Susan's magnificent cranberry sauce, which I unfortunately did NOT make a double batch of, so it was completely gone by the end of Thanksgiving Day. I'm thinking I'll be making another batch this week so I have extra to savor on toast. :D

~ Amanda

"Just fear me, love me, do as I say and I will be your slave..."