Both the turkey stock and the veggie stock are done. I strained the turkey stock and put it in the fridge. Once it is completely chilled, it should have gelatinized, also, the fat will have floated to the top and solidified, then I can just peel that off and discard it.
The veggie stock, as I mentioned before, is for the brine for the Good Eats Roast Turkey. I was not able to make a whole gallon, as called for in the recipe. I got about a quart. But I added enough water to make a gallon, and then used enough Better than Bouillon vegetable base to make it into a gallon of stock.
I also completed the brine, but for adding the ice water. That I will do just before I am ready to brine the turkey. What I did was added the salt, sugar, and spices, and boiled it. Then I let it cool…I put the pot of stock in the sink, ran cold water in the sink around it, and it cooled pretty quickly. Believe it or not, 90 degrees F is considered “cool”. I then used a funnel to carefully pour this brine mixture into an old, clean gallon milk jug, and then refrigerated it. I didn’t have enough space in my regular fridge for the jug, but fear not…I fired up the mini-fridge that we use on trips, it’s the perfect size to fit this! Glad to see that this has other uses than travel!
I also started the pie crust dough, right now it is at the “1-inch disk” stage, and a-chilling in the fridge. I did have room for THAT…LOL! I will probably roll it out and put it in the pie dish before I go to bed, perhaps I will blind-bake it as well. The blind-baking part can be done a day ahead of time, I plan to make the actual pie on Wednesday (that’s today now, right? LOL! It’s abut 1:30 AM as I type this).
Wednesday will be a busy day, final preps before the big Toikey Day! 
