Turkey part 2.

[holzman_tweed]

Arnold (the turkey each year is named Arnold. Lest anyone suspect, this is a tradition older than Kindergarten Governer's tenure.) is now sitting, having just come out of the oven. The skin is a nice, crisp gold. Before even thinking about moving the bird from the oven, I had to ladle about a quart of liquid from the roasting pan.

I think I don't need to worry about the meat being dry.

In a few minutes, time to carve, package, and put in the 'fridge for mild re-heating and delivery tomorrow.

I bet a quart of liquid makes a whole lot of gravy...