I also brine my Turkey, except I put cut up lemons and oranges in the water as well as salt. Then I brush with Olive Oil and season it well, stuff and bake.
As far as gravy, I make a rue with equal parts butter and flour. Cook over low heat, the darker the rue the darker and richer the gravy. Watch and stir it often as it will burn.
With the pumpkin pies I also do ice cream. I cut off one end of orange and cut the other just enough to have it stand on it own, I hollow out the orange, fill the rind with good vanilla ice cream, freeze until served top with whip cream. For the adults when serving I ad a little Amaretto, top with whip cream.
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