I'm forsaking the Big Bird and going turkey breast instead. Specifically, this Cider-Brined, Sage-Rubbed Turkey Breast with Mulled Cider Glaze! http://nourishnetwork.com/2010/11/19/why-brine/
You've got to try these carnitas! They're out-freaking-standing. http://nourishnetwork.com/2009/12/07/carnitas-de-lia/
I love flavoring duck legs with crushed juniper berries, garlic, thyme and rosemary before slow-roasting them.
So funny . . . my assistant is reorganizing my spices as I type this and my office smells like the store you describe!
Great post, Shauna.
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