DISCLOSURE: This episode starts a block of cooking where I forgot to take before and after pictures. I hope my stunning descriptions with make up for the lack of photos.

This episode of Good Eats is a classic and one of my favorites. It’s a spoof on the “Blair Witch Project”, set after Thanksgiving. Alton must use leftovers from the “Romancing the Bird” episode to create meals to feed his stranded crew and family. Alton’s “family” is a cast of characters – my favorite is his “sister” Marsha! She’s the sister from hell and it cracks me up. Alton’s real-life mother appears at the end of the episode and saves the day!

When I did the Romancing the Bird episode, I saved some turkey, made broth and froze both for this episode.  Unfortunately, The 1000 Year Nashville Flood, had other plans. No one told us we were in year 999! The freezer was without power for 4 days and therefore, the turkey and broth were ruined. Knowing I am so much luckier than many others in Nashville, I happily (ok, maybe not happily, but at least without much bitterness) bought and cooked another turkey using Alton’s recipe. Cooking a turkey in August is odd, but I did it. The two recipes in the book for leftovers are “Bird to the Last Drop” and “Turkey Salad”.

First, Bird to the Last Drop is soup. You make broth from the turkey carcass, add some leftover turkey meat, frozen veggies, spices and some rice and boom, you have soup! The broth is tasty and makes a fantastic soup. Adding freshly ground pepper makes it even more tasty. The turkey meat adds good texture and the rice add some good starch to the party.

Next, the turkey salad wasn’t included in the original episode, but I”m glad he included it here.  This was some of the best sandwich fare I’ve had. I’m a fan of savory/sweet in the same bite and this satisfies that taste.  I’m not a huge mayonnaise fan, but this is mayo done right! Adding lemon, celery, onion, pecans, dried cranberries and sage makes this a great blend.  Served on a french roll from Publix, it’s a great lunch!

Products: The turkey was frozen, all veggies were organic.

Overall: Very good and would make good leftovers. I would recommend both for your Thanksgiving plans this year!

SH: The soup was good. Did we really need the onions in the salad?

Up Next: Chocolate Chip Cookies

Episode 14 is cooking a turkey. I have to confess right now that I have cooked Alton’s turkey many times. The past several Thanksgivings have included a turkey prepared this way. So, I already had a lot of the ingredients and knew what I was coming up. Basically, be prepared to wait. Wait while the brine boils. Wait while the brine cools. Wait while the turkey sits in the brine (this is 12 hours, so you might want t0 take a nap). Wait while the turkey cooks. But let me tell you, this turkey is well worth all of the waiting. I’ve converted many people to loving a brined turkey, including my grandmother who was probably the most skeptical. Most traditional turkeys are cooked for a very long time. This turkey is done in under 3 hours. The turkey turns out perfectly seasoned and juicy.

Products: I got a free-range turkey. Last Thanksgiving I got a locally grown, fresh free range turkey that I would recommend to anyone. The only other items that weren’t organic were the spices – and I bought those as fresh as I could.

Overall: This recipe is the easiest way to cook a turkey despite the waiting time. And it is by far the best turkey you will ever cook.

SH: “Yum. It smells like Thanksgiving in here.”

Up next: Fruitcake. Seriously.