I am actually writing this on Day 13, as I was so swamped yesterday that I didn’t get a chance to come up for air until later, and by then I was busy having fun.
So here I am now, after tackling the huge Thanksgiving mess, sitting at my once-again-beautiful Thanksgiving-themed table, with it’s small terra cotta turkey, fake fall leaves and candelabra from Pier One.
I learned something important yesterday — well, two things, actually — first, it is okay to forget to lower the heat from 450 to 350 after 30 minutes of cooking the turkey. My bird cooked at 450 for a good 90 minutes, resulting in shorter cooking time (2 1/2 hours for a 14+ lb. bird), and more juiciness; also it helps to slice the bird up before guests arrive, cover it with foil and heat up in the oven for 20 minutes before serving. Wrestling with a turkey right before dinner while praying that everything comes out at adequate temperatures will never happen in my house again. Everything was perfect.
I’ll get Day 13 out later today.