LOL

Oh it sure will!! <img src="/ubbt/images/graemlins/grin.gif" alt="" />

He mostly puked in his napkin, but some of it flew across the table and landed on his older sister's face! <img src="/ubbt/images/graemlins/eek.gif" alt="" />

Eeeeeeewwww!!!

LMAO!

If it had been me he puked on, I'd have freaked out a little.

But, my daughter is so good natured that she was laughing harder than anyone else!

We have a corny family tradition where each of us writes down one thing we're thankful for and then the rest of us try to guess who wrote what.

Anyway, here are three examples of what some of my kids were thankful for.

Oldest son: I'm glad I'm not Gorgonzola Cheese!

Daughter who was puked on: I'm thankful for MOTZ. cheese.

Daughter who was sitting next to daughter who was puked on: I'm thankful 'brother' didn't throw up on me.

It was an incredibly touching Thanksgiving moment

LMAO!!!

~ Marsh

Yeah, well, I figured I'd better warn everyone!!! <img src="/ubbt/images/graemlins/eek.gif" alt="" /> <img src="/ubbt/images/graemlins/grin.gif" alt="" />

~ Marsh

Must have been the gorgonzola cheese. How old is your son?

Yup, he never had blue cheese.

He's 14.

~ Marsh

LOL Marsh...Don'cha'know that you NEVER make any vegetable dish on Thanksgiving that doesn't include "Cream of Chicken/Mushroom" soup??? Yup, that's the rule in the South anyway! Lots of Calories=Lots of YUM!!! <img src="/ubbt/images/graemlins/grin.gif" alt="" />

Mrs. W <img src="/ubbt/images/graemlins/pfft.gif" alt="" />

NA NA TOld you brined turkey was the best. <img src="/ubbt/images/graemlins/laugh.gif" alt="" />

To make more drippings, if you add a touch of butter and a sprinkle of flour (roux) and then return it to the oven until it gets really brown then you can make MORE drippings.

Other thing I have used is UNSALTED chicken or turkey broth added to the roux. ANd I use soomething called Maggi for added flavour. Also Bisto if you have that product.

FAA - This is the first year that the turkey is GONE. There are lots of leftovers, but no turkey. That never happened before.

Yes! LOL! I ran into the same problem! THe first couple of times I got a reasonably sized tirkey. Or so I thought. I LOVE turkey leftovers. I usually make of "TV dinners" and freeze them with all the stuff ready to nuke.

BUt the turkey was such a hit, I NOW get a turkey-saurus! ROFL. Only problem I have is that I have a litle stove. SO I also now debone the turkey and stuff it before roasting it. SO it will FIT. ROFL! Thank GOODNESS for TV cooking shows. THey showed me how to debone easily and it does make for a great presentation. ANd every slice of turkey has stuffing.

My recipe for gravy:
Open a jar of Boston Market
nuke in microwave for 2 minutes
pour into gravy boat & serve

Found this thread late. We've been brining our turkey for several years. I also first heard about it from watching Alton Brown's show, 'Good Eats'. Directions are on the Food TV website. We get up early and brine for about 6 ours. Or you can start the brine late the night before. We had plenty of drippings. I make a broth with the giblets to which I add celery, onions, thyme, salt and pepper. This year I made a larger amount of broth to add to the gravy by adding a couple of turkey wings to the rest of the ingredients. I had more gravy this way than I usually do.

I make the gravy in the roasting pan after removing the turkey. I do stuff the turkey, but you don't have to if you add some drippings or a bit of gravy to the baked stuffing. I may try doing that next time and follow Good Eats recipe and add aromatics to the cavity.

I also followed Alton Brown's directions to first set the oven temp to 500 degrees and roast for 30 mins before putting on the tent of foil. Then I dropped the temp to 350 (I think 325 is fine too) The higher temp seals the juices and the turkey requires very little basting.