Here's what I've decided after much research and shopping around:
-A frozen Jennie-O turkey, from Jewel, purchased with the $10 coupon in today's junk mail, defrosted slowly in mom's extra fridge.
-We will be brining this lucky, lucky bird for 12 hours in a luxurious bath of apple cider, kosher salt, honey, brown sugar and white sugar.
-Stuffing will be an old family recipe with apples, onions and fresh herbs, tweaked a bit...don't tell Grandpa but I'm going to leave out the prunes...Baked outside the bird with homemade turkey broth added for flavor.
-Gravy will be made with the aforementioned homemade turkey broth, pan drippings and an apple cider syrup reduction.
-Two types of cranberries, one with traditional cooked fresh berries, apples, sugar, orange and lemon zest and the other, a cranberry "dipping" sauce from Alton Brown. It sounds totally delectable, with ginger ale and maple syrup. Unfortunately it calls for an immersion blender...Mom can I borrow yours? Perhaps a blender will do fine. Here's the recipe if this sounds good to you:
Cranberry Dipping Sauce from Alton Brown
1 lb. frozen cranberries
2 cups orange juice
3 cups ginger ale
2 TB maple syrup
2 TB light brown sugar
1/2 tsp kosher salt
1 orange, zested
Combine all ingredients in a non-reactive saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30-45 min or until liquid is reduced by half. Carefully puree with an immersion blender or upright blender until smooth. Check for seasoning and serve in individual small ramekins so people can dip their own turkey.
-Parkerhouse Rolls, recipe courtesy of Anna, will be prepared and shaped the day before and baked off Thanksgiving Day
Sound good? I'm having so much fun. You should see all the lists going in the back of my yellow steno book, slightly out of control.
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