Thursday, November 27, 2008
Well, I did groove it last night, and successfully cleaned and got everything ready for the big day. Bacon fest was fab, although I shan't make bacon cornbread for awhile. I can now heartily recommend the No Name brand of peppered thick-cut bacon. Delish, man. Sadly, there was an issue with basting the bird in bacon fat. Bacon grease has a fairly low smoking point and suddenly the smoke detector went off. Was it the little one that one can pull the battery from? Nay, it was the one hardwired into the electrical system. Now I'm running up and down the stairs, trying to figure out which circuit I can turn off, without disturbing the cooking process to shut the dang thing off. I finally got it turned off, but it was pretty nuts for about 10 minutes. After this drama, I flipped the bird (get it?) as per Cook's Illustrated's recommendation. (Cook first hour at 420, breast side down, then flip breast side up and lower temp for remaining cooking time.) Only I forgot to lower the temperature. So about an hour later, that bird was gloriously golden and perfect looking, but the dark meat was woefully undercooked. Crap. I started slicing and putting pieces in the microwave. Guests didn't see this part, which is good, and complimented the juicy, flavorful turkey. Hah! Fooled 'em again!
Happy Thanksgiving, Lone Reader! You're what I'm thankful for.