We are eating out tonight at Jean George, the signature restaurant of the Trump International Hotel, with relatives who are visiting from California. So I wouldn’t feel deprived, I cooked a early Thanksgiving dinner. No recipes or pictures to post of dinner–I was too busy cooking and cleaning up to post. Because we weren’t hosting an actual Thanksgiving dinner I ordered a turkey breast and used Rachel Ray’s brine recipe and cooked it according to Ina Garten’s directions of one hour at 450 degrees then turning it down to 350 degrees. It was, hands down, the best turkey I have tasted mostly because it was both salty and juicy.