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