Turkey Tips (for years to come)

This is a post I'm going to make additions to over the next 24 hours. Since I'm using this website in a "journal-like" way - I want to record some things so I don't forget to do them next year. So..... you're probably not going to find this too entertaining, but I need to put it on the blog so I don't lose this info/forget it!

"Turkey Tidbits"

~ make the brining solution the night before you want to use it

(brining water must be cold when you put it in the brining bag with the cold turkey, and that takes a long time when you're dealing with 1 gallon of water)

~ make sure you really dissolve all the brining salt before putting it in the bag with the turkey

(so boil the water, add the salt, and continue to heat until it's melted. don't take it off the burner before the salt is melted - even though the instructions say so)

~ you've gotta beat the snot out of that filling for pumpkin cream cheese pie. must have Kitchen Aid mixer. loren - THANK YOU. you rock.

(make sure the cream cheese is at room temp before mixing. get mixer.)

~ don't add salt to the turkey rub if brining

(there's enough salt already after brining)

~ the cranberry relish does not need as many apples as it says

(do more like 3 apples)