Yum. It looks good. I looked at Walmart yesterday; they had every other Marie Callender pie, as well as other brands of pie - but, alas, no Turtle Pie. (They had Edwards Turtle Pie.) I got the Callender’s key lime pie. Hope it isn’t terrible; have to have some sort of dessert for the men this Sunday - they’re supposed to come out here and shoot targets. - I used to make a lot of homemade stuff; but now I’m just whupped.
We’re supposed to go over to a restaurant for Thanksgiving lunch tomorrow; think we’ll go around 2:00 PM after the crowd rushes through. Maybe there’ll be something left.
I read yesterday that you need to soak your turkey in a cooler of brine water (salty water) with some bottles of frozen water in it to keep the meat cool. - Soak turkey for a few hours. Dry it off with paper towels. Either rub the skin with cooking oil (Braggs EVOO) or stick some butter inside the skin. - Then you’re ready to cook it. Cover the drumsticks and breast meat with foil after it cooks a while; to keep them from overcooking.
Now I can’t vouch for this; but it makes a lot of sense. If I was cooking a turkey this year, I’d do it.