Morning All:

Was a fun (busy) day of cooking yesterday...it actually began on Sunday when the bird went into the John Ash Brine, I thought we would do only a turkey breast this year since is only the three of us (me, Kathy & MomT) so on Sunday when I opened the package that Kathy had gotten I found a full 9# bird, but that's fine...pulled the bird from the brine on Wednesday so it could sit in the fridge overnight to dry the skin...here it is with the bag of ice on the breast...have some apple, onion & key lime pieces in the cavity & the pan...will pour the half bottles of white wine over once in the pan...have a stick of butter with Dizzy Pig Mediterranean-ish under the skin then will add more on the outside...


On the Egg at about 325 with some Cherry for added flavor...


On the other large Egg the stuffing & sweet potato casserole...


The bird took right at two hours & came out looking good & ready to be devoured...


the beautiful table with everything...the "star" of the show plus the sides...Kathy's Parker House rolls & the delicious gravy...we are very thankful for being able to have such a fine meal!