The Perfect Thanksgiving Turkey and Sides!

The Perfect Thanksgiving Turkey and Sides!
A Breliant TurkeyDay!
My boyfriends last name is Breliant – it’s funny.
So my mom came out for Turkey day and in an effort to show of my domestication, i decided to take on the task of Thanksgiving dinner.  And not to inflate my own head, but this was a Martha Stewart esque day.  Actually, I retract that.  This surpassed Marty S – and that’s not an exaggeration.  Best thanksgiving i have ever enjoyed, and all thanks to me.  (with a little help from Matt I suppose).
TURKEY:
brine it overnight.  As in buy the most expensive turkey they have in the store (it’s worth it), rip out all the gizzards and other filthy stuff inside, and leave the turkey submerged in a pot overnight with ice water, and kosher salt.  It’s as easy as that.
Next morning, preheat the oven to 315, give the patted dry turkey an olive oil and butter massage and sprinkle with salt, fresh rosemary, thyme, basil, garlic, pepper and sage.  Stuff the bad boy and fill the pan with a cup of chicken broth, carrots, 1 chopped onion, and mushrooms.   Tie up turkey legs with kitchen ties. cook 20 minutes per pound of turkey.  (if you are on a time crunch do 350 at 12 minutes a pound) open oven each hour tobaste turkey. Cover with tin foil until last hour.  For the last hour only keep the wings covered in tin foil.
STUFFING:
Night before cut up a sourdough loaf into crouton sized bites, drizzle with olive oil and add garlic.  leave covered overnight.
Grill garlic sausage in pan.  Cut into tiny bits. cook with one chopped onion.
cook sourdough pieces on 350 for 10 minutes
combine bread and sausage/onions (with the grease!) with: 1 egg, rosemary, sage, thyme, garlic, pepper, 1 cut up green apple, craisins, and chopped pecans.
 
MASHED POTATERS:
Boil 8-10 peeled and cubedpotatoes.  While still hot beat with 1 stick butter, 1/2 cup reduced fat milk, 1 package reduced fat cream cheese, cut up chives, 5 minced garlic cloves, 1/2 cup parmesan cheese, ground pepper.
CRANBERRY SAUCE:
Boil 1 cup water, add a bag of fresh cranberries and cook for 10 minutes.  After 10 minutes reduce to low heat and add 1/4 cup flavored brandy (I like peach), 1/2 cup orange juice, 1/4 cup maple syrup, 1 cup sugar, chopped pecans or macadamia nuts, 3 tsp cinnamon, and whatever else you have: chopped pear, shredded coconut, blackberries, chopped dates, pistachios, mandarin orange slices, really whatever tickles your fancy.
PUMPKIN PIE:
1/2 can of Libbys pumpkin puree, 1 cup of sugar (i like half brown half white), 1 tsp vanilla extract, pinch of salt, 1 can condensed milk, 2 eggs, 1 tsp ginger, 3 tsp cinnamon.  Pour into prebaked graham cracker crust.
Cook for 15 minutes at 425, reduce to 350 and cook for 40 minutes. Cover edged of pie with tin foil.
Refrigerate for an hour before serving and don’t you dare serve without whip cream.
 
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