Thanksgiving

To set the record straight, here at the Cafe we are non-traditional celebrants of Thanksgiving. By that I mean that I do not always cook a turkey for our Thanksgiving. Over the course of the past few years, I have made the following for our Thanksgiving meal:

- Chicken Curry with Apple Curried Cous Cous
- Peppery Flank Steak
- Tenderloin DeLuxe

However, this year turkey will be the main course of our feast. Since it will just be me and the spousal unit for dinner on Thursday, I decided against buying a whole turkey. Instead, I purchased what I thought was a whole turkey breast. Last weekend, we were at our favorite foodies store, Art of the Table, and the owner and proprietor, Amy suggested that we brine our turkey. By sheer coincidence, I was planning on brining the turkey, but Amy had a pre-made brine for us. The brine is made by a company called Golden Fig Epicurean Delights. How can I go wrong using something made by a company with such a cool name?

Back to the story. This afternoon, I prepared the brine. It was simple enough to do. All I had to do was boil some water, add the brine and some brown sugar. A few minutes later, I poured the brine over the turkey breast, which was patiently waiting in a large pot. I have placed the pot into our fridge in our basement where it will quietly sit until tomorrow afternoon when I will place it in the oven for a couple of hours.

This will be our Thanksgiving menu:

Brined Turkey with home made gravy
Whipped Red Skin Potatoes
Stuffing
Caesar Salad
Rolls
Pie Apple

Full report to follow on how this meal turns out.