Today we are making our Thanksgiving turkey shirts. They are the same as the ones we made 2 years ago, but I'm hand-stitching them with embroidery floss instead which I like so much more. There were no turkey shirts last year as there was an overdue turkey in my oven (Charlie.) Kate's shirt was finished until I cut a big hole in it when I was trimming the inside fabric. So we are starting over on hers. Awesome. This one is Henry's. 
Onto other turkey related news- although we are going to my Aunt's for Thanksgiving, we are going to roast our own turkey because what is Thanksgiving with no turkey leftovers? Last year our turkey was brined and this year we are doing it again. My sister sent me a recipe that she LOVES from a friend of theirs which I'm going to share here. I hope they don't mind because…I forgot to ask.. Brined turkeys are super moist & delicious. Last year we kept ours in a cooler as well and it worked great. The brine has to sit for 24-48 hours so get that turkey in some brine!
Brined and Roasted Turkey Delight (10-12 lbs)
Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons (or limes), quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (I like to use a clean garbage bag placed in a cooler). Add the oranges, lemons, thyme, and rosemary. Brine for 24-48 hours.
NOTE: If the turkey is larger and needs more brine than this, use ½ cup salt and ½ cup brown sugar for every gallon of water, and I usually throw in an extra orange and lemon.
Roasted Turkey:
4 tablespoons unsalted butter at room temperature
1 large yellow onion, cut into 8ths
2 large oranges, cut into eights
1 lemon (or lime) quartered
1 stalk celery, cut into 1 inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs of thyme
2 sprigs of rosemary
½ cup apple cider
½ cup chicken stock
Salt and Pepper
1 turkey sized roasting bag
Preheat the oven per the directions that come with the turkey and/or turkey bag.
Season the inside of the turkey with the salt and pepper (use your expert eye). Stuff the turkey with the onion, oranges, lemon, carrot, celery, thyme, rosemary, and bay leaf. Season the outside of the turkey evenly with more salt and pepper, and unsalted butter. Place the turkey in the bag along with the cider and chicken stock. Bake as directed.
NOTE: I bake the turkey upside down. It doesn’t look great when it is done, but the white meat is very juicy.
Another NOTE: Again, if the turkey is larger add more “stuffing” until the cavity is completely full.
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