<<Pre recording music. This is terrific. Does anyone know where
we could get or buy a recording of the wedding march? That is
something we need.. and I nearly forgot!!>>

Krista, if you're looking for "Here Comes the Bride," as many
people think of the wedding march, that's by Felix Mendelsohn, so
it won't be hard for you to find. I honestly don't recall whether
"Wedding March" is the formal name for it, but I don't believe
it is. Nevertheless, you'll know it when you see it. It *may* be
something along the lines of "Lohengrin," as I think of it now.

There are two wedding marches, so be sure which you want.
This one's the most popular.

<<I do have some cd's of Mozart and such.. I could play this in
the house for dinner and such. Or is that too corny? I love
classical.. but not many others do. We do have a 5 cd changer
.. so it's something we not need to worry about.. the cd being over.>>

No, it's not too corny at all! And if you were to space it with perhaps
some music like "Nights in White Satin" and some old Johnny Mathis
and Frank Sinatra goodies, you'll probably be able to retain just the
kind of musical environment you're seeking while trying to appeal to
everyone over the age of 30. lol We'll forget on this end at least,
any thoughts of rap. lol

Now, since you mentioned turkey, here's an idea for you so you
don't have to worry about the turkey while you're doing all the rest.
I'll paste in as I wrote it to a friend this past Thanksgiving. I never
make turkey, in fact, unless it's this way--my Chinese Drunk Turkey.

"This is soooo easy! You can't ruin it, and it's a flexible recipe. My
oldest son *hates* turkey unless it's my drunk Chinese turkey. I
went to the liquor store the other night and bought the wine, but at
times, I've used homemade wine--gifts from friends--and it's still
superb. Be generous with your measurements! I don't measure,
and it's more or less the taste of the marinade that tips you off to
having the secret.

"This year, I'm using about 160 ml of mellow rose for the 20-pound
bird. I've been known to use red wine or white too, so it's not a big
thing about WHICH kind of wine you use. I do feel the fruitier dry
wine is best, however.

"Use about 1/3 cup of *good* soy sauce, NOT Kikkoman and the
commercialized kind. Go to the Chinese/Oriental market if you can,
and find the brand marked Pearl River. It's best. If you buy the soy
from the supermarket, use the low sodium kind because American
store varieties tend to contain far too much salt for the delicate
flavor of Chinese cooking.

"Now, today I'm using about 3 tablespoons of plum sauce, but it's
only because the son who bought it for me didn't understand that I
could have used the Apricot Preserves or something comparable
by Polaners or Smuckers. (I'm specific here because of the lack of
measurements and so you'll get the idea of the flavor you're seeking.
I personally am *not* wild about the effect with raspberry preserves.
Again, it should be a significantly less sweet fruit. I've done this with
Merlot and raspberry, but while I had no problem with the Merlot, I
was really working with tremendous disadvantages and, for my own
tastes, I felt it was not the best.) Plum wine is the *only* sweet wine
I've used with this recipe, btw. It's fine with that. I wouldn't stray
further.

"Now the *reason* I am only using such a small amount of plum sauce
today is because since I knew it wasn't just right, I was going to open
a can of plums, drain it a bit and then add the plums for a better
flavor. Ordinarily, I do NOT add the fruit and instead use about 1/3
cup of the preserves as I described above. [I'll interject here to say,
Krista, this actually turned out to be one of the best turkeys I did like
this.]

"I used 3 cloves of freshly minced garlic.
I also used 2 tablespoons (still generously measured) of Chili Garlic
Sauce. If you don't know the kind I mean, it's manufactured by the
company at this site: http://www.huyfong.com

"You will probably find a picture of the jar there. You can get this in
some supermarkets; otherwise, you'll find it at the Chinese store. I
use this sauce a lot because the kids love it with their potstickers
when I make those. (I'd tell you that in Chinese, but I'm guessing
you wouldn't know potstickers by their Chinese name. *giggling*)

"Mix all of the above, and taste. It should be slightly fruity with a good
bite on your tongue. You should also be able to smell or taste a slight
garlic flavor, and not overbearing on the soy. The perfect marinade
for this dish will have an almost perfect blend of the ingredients so you
nearly couldn't separate what's here...except for the bite of the chili

sauce.

"I marinate the thawed turkey (I've also done this with chicken, btw.) at
least 2-3 days, turning at least 2 or 3 times a day in the marinade which
has been completely poured over the turkey, but obviously impossible
to cover. On the day you cook it, plan *at least* 8 hours of baking time.

"Put the oven on at 250-275, lower is better. Cover the wings with foil,
and you may find the turkey browning a bit too quickly. If so, put a foil
tent over it so that slows down. I know this depends on the oven. Do
NOT throw out that marinade!!! Use it to baste the turkey throughout
the day. You won't have any marinade left by the time the turkey is
done. This doesn't take *your* time, but you obviously have to plan
to be home the whole day.

"When you're testing to see if it's done, check the wings to see if they
fall off. They may, in which case you'll obviously know it's done! lol
The turkey will be very moist when done and not dry like Americans
are used to. Most of the time, you'll find the meat literally falling off
the bone.

"I hope I made sense. As I said, it's not one you measure. I used a
bird with the thermometer in it for years before I ventured beyond.
Depending on the size of the bird, it'll take 8-12 hours to roast, with
the average time at 9-10 hours."

The basting, Krista, is not a big deal. Just as you remember it. I
usually do it maybe a total of 4 times through the cooking.

And now you've got me wishing I could be there!

Warmly,
Michelle