November 28, 2019 - Thanksgiving part 2
The turkey is in the oven for it’s breast up roast and we’ve got some time to get the table ready.
We get some help from our able-beaked assistant! Those are his toothpick toys. We keep telling him that he needs a beak pick, not a tooth pick, but he doesn’t listen…
It’s now 6:03 PM, still very close to the timeline!
The turkey is out of the oven, ready to be flipped.
The turkey is flipped onto it’s back to finish roasting.
Then the temperature probe is inserted into the center (we hope!) of the breast. After the 1st 45 minutes in the oven, it’s at only 80°F. The alarm is set for 149°F, which gives us some time to pull the bird out of the oven. This is a big bird so it will coast up to the finish temperature of 155 - 160°F
The temperature alarm went off at 7:17 PM, so we’re getting a bit behind the timeline. The stock for the dressing is simmering on the left hand burner.
It’s now 7:31 PM.
Sigh, the probe was set a bit too close to the bone. When we started pulling it out, it went down to 142, so it was back into the oven for a while. As Bullwinkle would say - “This time for sure!”
It’s now 8:07 PM.
Everything is at table! That’s a super top-secret cranberry recipe from the CIA in the stainless steel sauce pan, well, not that CIA, the Culinary Institute of America.
Yes that really is a bottle of JOH. JOS. PRÜM
Riesling Spätlese Mosel Wehlener Sonnenuhr 2007, rated by Wine Spectator at 93 points. A truly amazing wine for an amazing dinner.
Success! The turkey is parrot approved!