I don’t normally cook but this year my wife needed a break. Working in a retil store means she has to get up at 3am and drive 45 minutes out of town to her store adjust cameras and catch crooked people in the act before the crooked people get the jump on black Friday. This year it’d be a little different. The food would not taste the same, a given, because Daddy’s at the wheel. I’m not proud because I did a great job, I’m prooud because I finally overcame my fear of large poultry. The bird was a challenge but not unsurmountable. With a little more practice the bird my even be delivered to our table with flavor come next year. Who knows? I may even be brave enough to try to rub it down before I put it in the stove. (I heard some people do this but I’m not all into birds like that!) Not knowing how long to apply heat to the beast or what amount of heat to apply I consulted the Wrox Turkey Reference. According to the TurkeyDocs one must thaw in cold water for about 8-10 hours. One must also preheat the cooking device to roughly 325 degrees. The temperature should remain consistent for the entire baking duration of the feathered animal. (Feathers should be removed prior to the application of heat.) Seasoning is optional though recommended for pleasurable consumption. Fresh vegetation can also be used for both adornment and stuffing. Lesson learned, the potatoes are strictly for adornment and are not to be placed inside the bird.
For a cook, I’m one heck of a programmer!