I had intended to post this blog before Thanksgiving, but I was too busy making pies!  So, I posted two of my pie recipes for you to read instead.  You can try making them for Christmas if you like.
I really enjoy cooking Thanksgiving dinner and since this was Helen's first Thanksgiving I wanted it to be a memorable one.  Two of my sons, David and Ezra, joined us for the feast.
I want to share with you a tip for a great turkey.  I always get an organic turkey because they feed so many antibiotics to turkeys, but what really brings out the turkey's flavor is to brine it.  I put the turkey into an ice chest and cover it with salted water and ice.  Use 1/2 cup regular salt or 1 cup Kosher salt per gallon of water.  Let the turkey brine overnight (about 8-12 hours, but no longer). 
Remove the turkey from the brine in the morning and rinse it thoroughly.  Pat it dry with paper towels.
Brining really brings out the turkey's flavor. It also helps keep the meat moist when you cook it.  I'll never cook a turkey again without doing it.
Another great tip for cooking a great turkey is to cover the breast meat with a little tin foil tent for about 1 hour of the cooking time.  The dark meat cooks more slowly and this allows the dark meat to get a head-start on the breast meat.
A final tip for cooking a great turkey is to use an oven thermometer to tell when it's done.  I use a probe thermometer that sounds an alarm when the meat reaches the correct temperature.  It helps ensure the bird is cooked just right.  The breast meat should be 165 degrees and the thigh should be 170 to 175.