Day 98 of 1000
We were wildly successful using the combined Igor/Eric methods to cook our turkey at Thanksgiving last Thursday. Tom, the CFO at our company said he uses an even better method to cook his turkey. It sounds very good. He says he got his recipe from Southern Living magazine. He applies Crisco to the turkey, then heats the oven to 450 degrees. As soon as the oven is at 450 degrees he puts the turkey in and immediately turns the oven down to 350 degrees. After that, you watch the turkey until it is brown on the breast, then cover it with aluminum foil so it does not burn, then take it out when the meat thermometer in the thigh reaches 80 degrees.
Right when he explained this part of the process, Terrie, the Adminstrative Assistant walks in and says, “Did you know they now make butter flavored Crisco?”
We all agreed that would be a fine adjustment to his recipe. I have decided that is exactly how I am going to do it when Lorena’s brother Jorge and his family visit in late December. I need to have the Igor theory cooked turkey still in my mind when I cook this next turkey so I can have something for comparison.
We used Igor’s temperature differential minimization technique to cook our turkey this Thanksgiving and came out perfect. I would like to say that the results were conclusive, but I do not think I can. It is going to take a whole lot more experimentation. Here are the reasons:
Last night, we had a wonderful dinner of French onion soup, french bread, cheddar cheese, and pizza. It sounds a little odd writing it, but it tasted great. We all sat around the table and talked for a couple of hours after dinner, then made our way to the couch and continued talking until about 1:00 AM this morning. We got the turkey in at around 9:00 AM. Andrew and Sara will show up just in time for dinner. I will put some cooking and eating pictures up later.
In the