Serious Eats - seriouseats.com

Personally, I would not brine a Butterball. Butterball turkeys have already been injected with a brine solution to keep them moist while baking. Additional brining may make the turkey too salty, or it will be a big waste of time - the turkey muscle has probably already taken up all the salt it can.

Brining works for an organic, free-range turkey. They tend to be tougher and gamier than a Butterball (or Honeysuckle White, or Riverside, or ...) and need some help in the flavor and tenderness department.

As far as cooking the turkey, relax. Just follow the directions on the wrapper and use an instant read thermometer to check for doneness (do not rely on the pop-up thermometer in the turkey). Forget about all the 'tips' people make for now. Butterball has been making turkeys for years and have spent millions of dollars and have cooked millions of turkeys to make sure their turkeys are foolproof and great tasting for us every-day cooks. After you have cooked several turkeys, then you can start experimenting with flavors and other techniques.

Congratulations on your first turkey!!! Dinner will be great, your turkey will be wonderful, and the most important part of the day is enjoying time together with family and friends.

I was hosting Easter dinner. When I went to do the first basting of the ham, I noticed it looked really shiny. I didn't realize the ham was double wrapped in plastic and I didn't remove the second layer and it melted to the ham! I ran to the grocery store and bought another ham. My nephew, 6 at the time, thought that was so funny that whenever I am hosting a holiday (he is now 13), he calls me early in the morning and asks if I remembered to remove the wrapper!

It took 7 years but my sister had a mishap to rival mine. Last year at Thanksgiving, she wrapped extra stuffing a little too tightly in aluminum foil and put it in the oven with the turkey. Pressure built up in the foil and it burst. Blew the oven door open and stuffing was everywhere, on her cabinets, floor, etc. Our dear nephew calls her now, too!

Lettuceat, if you are still monitoring this post, gotta ask, what is a 'lot' of lettuce to you?

Actually, lettuce is not the cheapest ingredient for a restaurant! Lettuce is labor-intensive to prepare, there is a high percentage of waste associated with it compared to other produce (very perishable), the price fluctuates tremendously, it takes up a lot of storage space, just to name a few! Lettuce has a lot of carry over costs.

However, I am sure the person putting your sandwich together at Subway doesn't not know this. I still think just letting the server/preparer know right off the bat in measurable terms how much lettuce you would like is still the best way to go.

Try quantifying how much lettuce you would like. For example, to me a 'ton' of leaf lettuce would be over an inch of stacked leaves, for you a 'ton' may be three to four inches. Same with shredded lettuce like they use at Subway. Try saying you would like 'five or six handfuls' instead of something more vague like 'a lot.'

Personnally, I don't think Subway is 'horrid.' I like Subway.

I have always had great success with cooking rice on the stovetop. After reading the highly entertaining comments -thanks for the laughs at the end of a very long week - I guess I have been lucky, I always just follow the directions on the back of the bag of rice! I have noticed that different types of rice have different cooking instructions on the bag.

I have donated most of my cooking appliances like food processor, electric steamer, microwave oven, etc. since I found I do not use them. However, I cannot do without my slow cooker and Foodsaver vacuum sealer. I use those two on a regular basis!

I will watch for a while to see how the show goes. I think she just needs to get a little more experience and settle down. My only complaint, like most here, is the crud. Needs to find a better word!

I agree all the suggestions sound good to me! However, I don't know too many kids who like eggplant or feta! Unfortunately, I don't know too many older adults (70s-80s) who do either.

What about a vinegar-based cole slaw/veggie salad and a mayo based potato salad? Or cole slaw/veggie salad and simple deviled eggs (mayo, mustard, that all)?

Ahhh --- pasties! I went to college in Houghton, MI in the Upper Peninsula and if it wasn't for pasties, I think I would have starved! In the 1800's, Cornish miners immigrated to Michigan's Upper Peninsula to work the copper mines, and brought the pasty with them. It is still area's most recognizable and most beloved food.

Pasty dough is a bit denser than traditional pie dough, the ratio of flour to fat is higher. If you don't feel like making them yourself, you can order them at www.pasty.com. The pasties are made by local senior citizens (some in their 80's and 90's) as a way to stay active, and boy are they good!

I believe the inlaws are just trying wield some power and have some sort of control over you (which it sounds like they do). Personnally, I wouldn't give in to their demands and make whatever you want. If you don't break this power-trip, they will control you forever, and in other aspects of your life where your husband is concerned.

If you are uncomfortable with this, try making something along the lines of what they have served you in the past, then gradually break the vicious cycle.

Like most, here is my list. Funny how some things are making a BIG comeback!

Wine coolers (used to love the Bartles and James commercials)
Any dip, soup, chili, etc in a bread bowl (especially Knorr's spinach dip)
Buffalo wings
Really small portions on really big plates at restaurants
Seasoned steak fries

On my watch list is 'tender crisp.' For me, either cook the darn veggies or eat them raw!!!!! I refuse to waste the time it takes to boil a big pot of water to dip veggies in them for '30 seconds' and them shock them in ice water. And green peppers, don't even get me started......