Cruddy Little Kitchen

 Fabulous Turkey Brine 3/4 cup kosher salt 1/3 cup sugar 2 Tbsp whole coriander seeds 1 Tbsp fennel seeds 1 tsp crushed red pepper flakes 4 cloves garlic, crushed 3-4 bay leaves 2 carrots, diced 2 celery stalks, diced 1 onion, diced (or half of one onion plus 1-2 shallots, diced) 2 gallons cool water A 12 to 21-pound turkey Combine the vegetables, aromatics, herbs, salt, and sugar with the 2 gallons of water in a large vessel (21-quart pot for a small turkey, 5-gallon bucket for a large one). Stir. Add turkey. Ensure the breast is under water -- employ weights if necessary. (A foil-covered brick has been known to make itself useful in such circumstances in my kitchen.)  Brine for 2 to 3 days. Remove the turkey from the brine the night before Thanksgiving. Pat dry and -- ideally -- chill the turkey in the refrigerator, uncovered, to allow the skin to dry out overnight. Dry turkey skin gets browner during cooking. Follow the directions on the turkey's packaging for the actual cooking

Cranberry Sauce  12 oz. fresh cranberries, washed and drained 1 1/2 cups granulated sugar 1/4 to 1/3 cup water 1 1/2 cinnamon sticks 1/2 tsp ground allspice 1/4 tsp ground nutmeg The zest and juice of one small-to-medium orange Pick through the cranberries carefully to remove the squishy/bad ones. Rinse and drain. Combine cranberries, sugar, allspice, nutmeg, cinnamon sticks, and water in a medium pot. Bring the mixture to a boil over medium heat. Reduce to simmer; cook for 5 to 7 minutes. Add the orange juice and zest, then allow the sauce to cool before serving at room temperature. Refrigerate leftovers; sauce will be good for 10-12 days. I never even liked cranberry sauce until I tried this recipe. Neither did my husband. My mother-in-law used to send us searching for an orange cranberry relish at grocery stores all over Knoxville -- I only found it twice, but when I did find it, I bought her three containers of it.  This recipe is so good, I cannot imagine having Thanksgiving witho