Sure, it’s December. But it’s never too late to make notes on the Thanksgiving feast.

I brined the turkey overnight with a really great mix from Whole Foods. And I used a bag for the first time, so I could put everything in the fridge instead of the garage overnight.

Whole Foods demo appetizer: Brie, fig jam, crushed Marcona almonds. New favorite cheeses.

I put a pound of butter on the turkey this year. I was not playin’. I also made this crazy corn casserole from a Food Network insert: 5 cups of corn, 2 beaten eggs, handful of cheese (I used a cheddar/Monterey Jack mix). Combine the corn, eggs, and cheese and some salt and pepper. Butter a casserole and spread the mixture. Bake for half an hour at 375: I cooked it while the turkey rested. I wasn’t sure anyone would like it, but it was actually really good. The original recipe threw in some chipotle in adobo, but I skipped that step. I made turkey stock the next day. It made about 7 or 8 quart-size Ziploc bags of stock that are now in the freezer. I’ve always been too lazy to actually make stock, but I’m really glad I did this year. The Christmas turkey gravy will be that much more awesome.