Go slow, it's my first time

Probe thermometer? Check. 5 gallon bucket? Check. Salt, sugar, sage, rosemary, onion, spices? Check, check, uh... check and check.

I've been given the go-ahead to make the turkey this Christmas.  From scratch.  Luckily that's all I've been entrusted because if I had to do sides too I think I'd break. Which would suck because I think it's hard to blog in a straight jacket.

I also have a turkey, and it's sitting in my fridge thawing.  At least, that's its intention - it's been in there since Saturday afternoon and at this moment, it'd take a buzzsaw to cut through it and I need it ready for brining by tomorrow night.  Readers, if you think I'm better off trying to get a fresh, unfrozen turkey at this point, now is your time to advise.

The recipe I'm using comes highly recommended by a chef friend of mine.  It's from Alton Brown's Good Eats show on Food Network and while time consuming and rather high-maintenance, the 2100-something positive reviews are enough to encourage me to do it.   The prep part is where the high-maintenance comes in. Cooking time is a mere 2 1/2 hours which from what I understand is NOTHING in turkey cooking time.

I'll let you all know how it goes and what the verdict is and if I've ruined Christmas for my in-laws.

In the meantime, if I don't blog till then, have a merry merry Christmas everyone! Also, Happy Chanukah to all my Jewish friends and readers.