Well, I took all of your advice. As a matter of fact, I even melted some butter, garlic (a la Kinsey’s advice) and parsley, basted/slathered that bird with this sauce, and let it go for three hours on 325*. I ended up forgoing the grill and going the oven route. You people are soooooo right. I should listen to you more. . .
It’s a little pink in the middle but
A) It’ll make some great soup tomorrow, and
B) It happily fed 5 guys - five big guys. The rugby/hockey type of guys.
I thank you all. Thanksgiving was a success. In part because of the beer, and in part because of the turkey.
Tripler
I’m still eating it. Even at this late an hour.
