Thursday, November 24, 2011

Happy Thanksgiving

The 23-lb. turkey came out golden brown but ever so slightly overcooked; it took nearly eight hours for the oven thermometer to ping at 165 degrees. (Last year a bird of the same weight reached that temperature at the six-hour mark.) Ladles of gravy easily overcame the dryness, and you don't have to advise me twice.

I hope that you were able to dwell at least for a moment on the good things in your life, dear reader. Whatever your troubles may be, few of us would choose to live in a place and time other than the United States of America at the beginning of the 21st century.

Happy Thanksgiving!

1 comment:

Timmy said...

In a smoker at 225 degrees estimate 30-40 minutes per pound and it will come out moist- low and slow method.