Thanksgiving feast was a success..My Grandson was more partial to the opera torte than the creme brulee..In fact, once he saw  it he was quite determined to have it before any other food.. The turkey prep was very simple; took out the turkey breast, rubbed with olive oil, chopped up some fresh sage from the garden, liberally sprinkled pickling spice on it & added some salt & pepper..Then I wrapped it in parchment paper & rolled up in foil..It was very moist & juicy..The last step was adding all the meat juices to the veloute to give it ” some vim & vigor”..the opera torte has an interesting story with it also. ..I will post later with professionally shot photos once my coffee kicks in..lol