Join Date: Feb 2004
Location: -40F area Minn.
Re: Thanksgiving dinner recap
Back when Mom and Dad were still around, I cooked the turkey the six or seven years they were both alive.
We used an old aluminum high side roasting pan, oval shaped, which was great for making the gravy in but had minimum air circulation so I would cook the turkey breast down for x minutes and then flip it over and finish it breast up finally using the broiler for extra browning.
The last fifteen years or so I have had an auto-on oven and would sometimes sleep too late, even if I got up at six to put the turkey in, this sometimes happened, and by the time I got back to the turkey trying to pick it up to flip it was a semi-disaster to simply near impossible as the meat was falling off of the bones.
Now as no one cared about having the fancy presentation for a long time so that made no real difference but was annoying.
The turkey juice though left in the pot after those semi-Chinese fire drill roasting scenarios was far, far better than when all went according to Hoyle.
It made some beyond fantastic gravy.
One thing that made it a bit harder was my significant other, even when there were a lot fewer people, insisted on making so many side dishes, and no matter which house we were in, the kitchen was small, that there was not enough room on the stove, in the oven or in the room and it was hectic.
When I roast a turkey, I miss home made turkey, a few days from now, I have one of those cheap open roasting pans I found at my aunts place.
I am going to try one of those for the first time.