I would be interested in the following : autumn blush firestorm wilson's spider ultra plum elizabeth salter outrageous bittersweet holiday russian rhapsody One fan of each if you can find something from my list you would like! I haven't updated so some won't be available and some with zero will be. Thanks, Melinda

Jeanne, love all this greenery with your wash tub, bird bath, red painted curly willows, metal star, door w/potting bench and wire basket. The picture with the birds there enjoying is such a beautiful sight. So nice your weather has cooperated so you could get your outdoor decorating done. Sweeeeet! Punk

Thanks for the update Anne. I'm sorry to hear you have been sick, but it sounds like you are wasting no time getting caught up for the holidays. You have wonderful friends and family. I am always so amazed at how much they do for you (and you for them). Cherish these times. Happy holidays!!

I have cooked a fresh farm raised turkey for the last 8 years. Here's my two cents worth: I don't brine or salt the turkey. I hate the texture brining gives the bird and I'm sensitive to over salty foods. I make a compound butter with butter, garlic, paprika and beer or white wine. I rub the compound inside the bird and place some under the skin everywhere I can fit it. I melt the remainder to use for basting. Placed turkey on a rack in a roasting pan, add a little wine or water to the bottom of the pan and place in preheated 450 oven, close the oven door and reduce the heat to 275. I baste the bird every hour or two until an instant read meat thermometer inserted in the thickest part of the thigh reads 160-165. You are looking to get a finished temp of 165. The bird will continue to cook while resting covered with foil. Resist the temptation to overcook. These birds are less fatty and have no solution added so the margin for error is smaller. Remove the bird from the oven and cover with foil. Allow the bird to rest for 30-40 minutes. Carve and serve. There is very little extra juice for gravy with these birds as they are not injected with sodium solution. I usually roast some necks, backs and wings with celery, carrots, onions and garlic and make stock a few days ahead of time for gravy and stuffing. Also they seem to cook faster than store bought birds. For example for me a 40 lb. unstuffed bird cooks in about 6 hours.