Thanksgiving is over and as far as I can see it was a success. There was no barfing and I did not find any large chunks of food in anybody napkin. But there is such angst in preparing a large meal. Will it all be done on time, will everything be hot, will it taste good and most of all will the turkey be done.
Yesterday as I was preparing the turkey I had all the facts that I needed. Good information from Cook's Magi zine, a informative magazine for people who like to cook. So I followed the preparation from the magazine and I thought I had it covered.
The instructions in Cooks was for a 12 pound turkey, their estimate for the bird being done is 2 1/2 hour. So in your pals mind, our bird was 24 lbs., so it was going to take at least 3 1/2 to four hours to be perfectly done.
OK, the bird is in the oven and I was going to check it in 2 1/2 hours. So I pulls the boid out and stick my handy dandy instant read thermometer into the white meat. Holy crap it's almost done. Check the dark meat. Oh shit it almost done. So the turkey is almost done and I have 3 and half hours till the guess start arriving, great. So I take the bird out after the temp are right and place it on the counter to rest.
Fast forward to the frenzy of having everything ready for the sit down. Mash the potato's, stuffing ready, sweet potato's good, corn hot, cranberry's good, turkey not done in all spots. Oh god where are my nito pills. Panic is setting in, this is not good. What can I do "Oh you all didn't read about it in the Times, bloody turkey is the new rage, it's in this year." So what I had to do was serve the cooked parts and put the less cooked back in the oven and don't let them see you sweat.
But with all the panic the dinner turned out very good. As a matter of fact, I got more complements on this meal than I had any other year.Alls well that ends well, I say.
Yesterday as I was preparing the turkey I had all the facts that I needed. Good information from Cook's Magi zine, a informative magazine for people who like to cook. So I followed the preparation from the magazine and I thought I had it covered.
The instructions in Cooks was for a 12 pound turkey, their estimate for the bird being done is 2 1/2 hour. So in your pals mind, our bird was 24 lbs., so it was going to take at least 3 1/2 to four hours to be perfectly done.
OK, the bird is in the oven and I was going to check it in 2 1/2 hours. So I pulls the boid out and stick my handy dandy instant read thermometer into the white meat. Holy crap it's almost done. Check the dark meat. Oh shit it almost done. So the turkey is almost done and I have 3 and half hours till the guess start arriving, great. So I take the bird out after the temp are right and place it on the counter to rest.
Fast forward to the frenzy of having everything ready for the sit down. Mash the potato's, stuffing ready, sweet potato's good, corn hot, cranberry's good, turkey not done in all spots. Oh god where are my nito pills. Panic is setting in, this is not good. What can I do "Oh you all didn't read about it in the Times, bloody turkey is the new rage, it's in this year." So what I had to do was serve the cooked parts and put the less cooked back in the oven and don't let them see you sweat.
But with all the panic the dinner turned out very good. As a matter of fact, I got more complements on this meal than I had any other year.Alls well that ends well, I say.
1 comment:
Gotta love that Turkey-boid!
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