And yeah, i think I’m overstepping with the brining idea. Who really needs it when you’re getting a pricey organic/free range tastetacular burd anyway?

I know I’m doing an herbed orgy with the fresh sage, thyme and rosemary in my garden. And I might try a pancetta sage gravy. Mmmm pancetta. That’ll make a nice connection to the spiral cut ham. Mmmm, ham.

Matt, I am actually not cooking Thanksgiving dinner this year, but here’s what I did with the bird last year. I’ve never brined a bird – we tend to order heritage turkeys and I think they have enough flavor to stand on their own.

Before we decided to dine out I was toying with the idea of doing turkey in mole for Thanksgiving this year, or a mole-inspired dry rub. That could be a fun way to mix things up a bit?

Now to the pimping for ideas…how should i cook my turkey this year?? I’ve got an old favorite but I’m sick of it. Herb butter roasted with carmelized onion/balsamic gravy lalala. Gooood shit but can’t do it a fourth year in a row.

I know I’m stuffin’ it to the hilt with herbs from the garden, but can’t decide what else to do. I could go the brining route, but where do i get a pot big enough to brine a largeassed turkey??

Any recipe suggestions oh goddess of foodings and tastiness?

Hey Mike, I was thinking about you a few days ago when I was reading a New York Times article on absinthe. You gave us a real nice talk on this spirit at your September dinner party. I had only had about 2 of your rum drinks at that point, so I can clearly remember your 5 minute primer on absinthe. Cool stuff.

Both blogs are exceptional. I forwarded the link to Jen’s blogs to a few of my friends. We’re all food fans (refuse to use the word “foodie” ’cause, well, it irks me). I do a lot of my produce/meat shopping at Whole Foods on the Bowery. It’s really convenient as the J train is just a few blocks south on Canal. Get the rest of my items at Food Dimension.

Annnnnnnd… I forwarded the link to Mike’s amazing blog to a friend of mine bartending in London (he’s the head barkeep at Cafe Pacifico, the legendary tex-mex restaurant over there). Dude, reading that blog was like hanging out with my friend Jon: total educational experience and an utter blast at the same time. I wouldn’t be surprised if Jon tried to contact Mike eventually.