STUFFING

yeah.

but I LOVE gibbet gravy.

well FM, good taste is timeless. you prolly like eating chicken as well.

I'm making extra stuffing this year because my newspaper had a recipe for stuffing dumplings cooked in turkey stock as a leftover idea.

I want to have plenty of leftovers!

I'm dry brining my turkey this year. I've been doing it with chickens for a bit and I will never go back to "wet" brining which makes the meat a little spongy for my taste.

Dry brining: http://www.epicurious.com/articlesguides/blogs/editor/2007/11/try-dry-brining.html?mbid=rss_epilog

you can gibbet your turkey and make an example of him. Keeps the others from running amok.

On brining - in my ongoing recipe cleanout, oy, I used to photo copy every recipe I saw and liked - I ran across the Chez Panisse brining recipe. Much less salt than in Ceili's recipe, unless I'm confused, which is possible.

http://www.recipezaar.com/Chez-Panisse-Turkey-Brine-267592 = it includes some tips that seem useful about brine.

I've been reading other brining recipes and maybe I do use too much salt. According to Alton Brown, you should use enough salt to float an egg. Hopefully, this will clear up all confusion.

Wiki on brining - more complicated than I thought with osmosis, denaturation, diffusion going on - http://en.wikipedia.org/wiki/Brining

More here on Cooking for Engineers -
http://www.cookingforengineers.com/article/70/Brining
That explanation made sense to me.. including about the amounts of salt and brining time, etc.