Turkey Day
Applied my new found cooking skills to the Thanksgiving turkey. I brined the turkey this year, and I started it upside down. I really liked the upside down effect. After about two hours I checked the turkey. The bottom was browned. I checked the temperature of the thigh was already 170 degrees. I flipped it and started working on the the top. When it was done it was evenly cooked, and beautifully browned. The meat was moist and lightly seasoned. It did not taste at all salty.
I also used a trick I saw on Food Network's Thanksgiving special where Alton Brown took off the whole breast before slicing it. I made some beautiful large slices of the breast. Of course they were bigger than anyone wanted to eat.
Our other success was the apple pie. We tried Cameo apples for the first time. They held up better than many others we used. The were soft and sweet but not mushy.
As I write this, the carcass is simmering in a stock pot with carrots and onions. To be continued...