Thanksgiving cooking reminder

If you are going to brine - and if you're not brining, you are missing out - get that brine started so the turkey has enough time to be ready for Thursday. You will need to brine the bird overnight. I've successfully used this brine in the past but if anyone has something different that they like, leave a link or the recipe in the comments.

The Times had a few good options for something different if you are serving regular roasted potatoes or sweet potatoes. I tried the roasted potatoes on Sunday and really enjoyed them. The roasted garlic bits (that are soft inside) are so mellow and make the dish. We don't have any black tea so I used our organic rooibos which goes with everything. As soon as I round up some fresh sage, I'll try the sweet potatoes.

There is also a link in the Times food section for carving a turkey but I just watched this one and thought it was easy to follow. As they say, work with a sharp knife.