Okay, first and foremost, apologies for the poor quality of the photos. As you know, this past Thursday was Thanksgiving here in the US, and as I have learned the hard way once or twice, you need to be prepared to time things correctly.
So the Pioneer MkI was drafted into service. But as I have often heard, you need to have back-up, and to this end my trusty Hanhart 30 minute timer was pressed into service as well.
And for those of you who are more culinarily inclined, I learned a new technique for roasting the turkey. In fairness, credit has to go to Jamie Oliver's Rosemary chicken recipe. In the past, I had always cut up either lemons or limes into quarter sections, and stuffed the turkey with them. However, thanks to Mr. Oliver's collaborative instruction, I tried his technique -
Boil three or four lemons (depending upon the size of the bird) in a pot of salted water for about 3 - 5 minutes. Take out the lemons, and while they are still hot, put holes in them with a fork. Then stuff them into the main cavity of the turkey. The result is that the lemon juice slowly steams out the the lemons and ensures a nice, moist turkey, and a very faint lemon essence.
Boil three or four lemons (depending upon the size of the bird) in a pot of salted water for about 3 - 5 minutes. Take out the lemons, and while they are still hot, put holes in them with a fork. Then stuff them into the main cavity of the turkey. The result is that the lemon juice slowly steams out the the lemons and ensures a nice, moist turkey, and a very faint lemon essence.
