Bridal Sneak Peek! + Fresh Herb Brined Turkey Recipe

I finally had my first dress try-on, which was very exciting because I haven't seen it since October. Upon putting it on, I was at first panicking about my decision, wondering if I really should have gotten the pearl instead of white and also if I even picked the right dress, which I've seen before on the show Say Yes to the Dress. Ultimately, I am still happy with my decision. I just want to share a snap of this very first try on before my first fitting since it definitely needs to be shortened quite a lot in the front and I do want to take out a lot of the tulle underneath too so it's not as voluminous since I wanted more of an A-line gown versus full-blown ball gown.

At the same time, I decided to check out the Ann Taylor Katrina Ankle Strap Sandals and Ann Taylor Katrina Rhinestone Sandals, but have decided to return them because they aren't very comfortable and stick with my original plan to wear either my nude Christian Louboutin Gortika Patent Leather Ankle Boot in Nude from this post or my silver BCBGirls Flash heels from this post.

Left: Ann Taylor Katrina Ankle Strap Sandals. Right: Ann Taylor Katrina Rhinestone Sandals.
Meanwhile, it's been a long time since I've last posted a recipe and as I was cleaning up my office, I found the turkey recipe I used for Thanksgiving that was mentioned here and am happy to add it to my recipe collection. Here it is below:


Prep: 40 min + brining
Bake: 2-1/2 hours + standing

4 qt water
2 cups sugar
1-1/2 cups salt
10 fresh parsley sprigs
10 fresh thyme sprigs
5 fresh rosemary sprigs
7 bay leaves
4 teaspoons crushed red pepper flakes
4 teaspoons whole peppercorns
4-1/2 qt cold water
2 turkey-size oven roasting bags
1 turkey (14-16 lbs)
2 tablespoons olive oil
1/2 teaspoons pepper
1/2 teaspoons salt

1. In a stockpot, combine the first nine ingredients and bring to a boil. Cook and stir until the sugar and salt dissolve. Remove from heat. Add cold water to cool the bring to room temperature.
2. Place one oven roasting bag inside the other. Place turkey inside broth bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate turkey for 18-24 hours, turning occasionally.
3. Preheat oven to 350 degrees. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with salt and pepper.
4. Roast, uncovered, 2-1/2 to 3 hours or until a thermometer inserted in thickest part of thigh reads 170-175 degrees. (Cover loosely with foil if turkey browns too quickly.)
5. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.

Note: If using a prebasted turkey, omit 1/2 teaspoon salt sprinkled on the outside of the turkey.

Nutrition per serving:
480 calories
23 g fat (7 g saturated fat)
215 mg cholesterol
258 mg sodium
trace carbohydrates
trace fiber
63 g protein

Leaving you with the quote of the day, "The most important thing in communication is hearing what isn't said." -Peter Drucker


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