First of all, if you are using a frozen turkey, you need to have it defrosted the day before cooking. It should sit in the brine overnight for best results. The brine gives it a nice, dark color. If you elect to smoke your turkey, as in the illustration, you can get a nice, mahogany color to bring to the table.

Technically, the turkey is not smoked, as that usually involves a long cooking time at low heat. For those who try this on the grill, you will get a nice smoked flavor to the turkey. For that matter, you could use the smoke method indoors, but it sure would really smell up the place. See the full recipe

Grandma Virginia’s dressing – if you don’t have a good dressing for your Thanksgiving turkey, I strongly recommend this one. I like mine a bit on the moist side, and I usually add more liquid.

Now, for dessert, pumpkin pie is a favorite. Besides just offering recipes, we have a Study in Pumpkin Pie, which begins with a startling announcement.

We start off in this examination of pumpkin pie with a hard truth. Most U.S. pumpkin pie is a lie.

You’ll need to get busy on it right away.  The secret is in the preparation ahead of schedule.  If it is too late for you, try this at Christmas.

Click here to check out the recipe.

Last night, when I finally decided that 11 hours was enough, I stopped by the store on the way “home” (I am staying with a friend).  I wanted to pick up some chunks of pork.

My nearby HEB supermarke’s butcher has begun an interesting bit of marketing.  They take all the chunks left over after trimming and package them up.  They usually go for $1.69 a pound or something like that.  You can grill them or stew them or whatever.

I wanted brown and roast some.  I was up for some crusty, juicy meat.   There was none.

I was tired and got a bit grouchy when my mission failed.  So, I guess I was noticing little things more than usual.  I had no cart.  Two clueless and/or totally inconsiderate people had their carts up together and were chatting away, all but completely blocking the way.  Another women with a cart filled the void.  I pulled short and waited for her to pass.  She stopped.  She asked an employee where the bathrooms were, got her answer and was off like a shot to the bathroom, leaving her cart behind.  The employee and I looked at each other in disbelief and cleared the cart out of the way.

Damn, I was thinking.  This place seems crowded tonight.  I continued to bump and spin and reach around people pushing in front of me or blocking the way.   I was weary of it all.

Why, I asked myself, are there so damn many people here?

I kid you not, it took awhile to sink in.

Ya think it had something to do with Thanksgiving?  I’d completely forgotten it was upon us, despite the inordinate amount of turkeys on display.

The Dressing

• 3 cups chopped CELERY
• 3 cups chopped ONION
• 3 cups BUTTER
• 6 tsp. SALT
• 24 cups BREAD CRUMBS (at least 50% cornbread)
• 9 tsp. McCormick’s POULTRY SEASONING*

*Substitute 1-tsp. fresh sage for 1 tsp. of poultry seasoning. **
**Personally, I would at least double that amount of sage and throw in some thyme as well. (editor)

Sauté onions and celery in the butter. Put the other ingredients in a large bowl. Add the sautéd onions and celery and butter. Start mixing. Add hot water to the make the right consistency – plan on on about 5 cups. Use chicken bouillon or chicken stock for better flavor.
Bake in a flat pan at 350 degrees for 30 minutes. Not for stuffing bird.

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