There will be three turkey dinners this Thanksgiving. Yesterday I cooked the first one. Remember the post from yesterday where I was cooking Vince’s 22 pound turkey. It was delicious but it was a bit of a fiasco.
Vince found a calculator at Butterball’s website that said a 21.65 pound turkey will cook in 3.5 – 4 hours. I told Vince that I always allowed 15 minutes per pound. For a 22 pound turkey, that would be 5.5 hours. Nope . . he was sure it would take 3.5 hours. We started cooking it at 1:30. At 5:30, the internal temp was nowhere near 185°. I had to put the rack on the next to lowest slow to fit that big bird in the oven. I have the same roasting pan I’ve used for 20+ years but this one almost didn’t fit. Even with the wings tucked behind the bird, there was a part of them hanging over the side, dripping grease in the oven, smoking and making a mess.
There was no use complaining about it because at that point . . there was a 22 pound turkey in my oven! Couldn’t change it and . . there’s another one in the freezer. I told Vince . . we’re smoking the other one. Grease can drip down as much as it wants.
I made cornbread dressing and sweet potato casserole. When the turkey was finally done, at 7:45 p.m., only because I turned the oven up and switched it to convection, then I still had to bake the dressing and sweet potato casserole. I had made the giblet gravy earlier so I just had to heat it up. Yep, we ate at almost 9 p.m. Then we let the turkey cool, pulled all the meat off the bone, put everything away and collapsed . . full and tired.
Even though it was way later than we wanted to eat, it was all so good. I think I could eat turkey and dressing at least once a week.
Every year at this time, Vince and I have a debate about the gizzards, liver and heart. He won’t eat those parts. He doesn’t mind that they’re in the gravy. He gives them to me if he gets them. I don’t see how anyone can not love gizzards. I boiled all that stuff with celery, onions, bay leaves and got the broth for the gravy. Then I sliced the gizzards and they are so tender by the time I add them to the gravy. I could eat gizzards and gravy any day . . but Vince doesn’t like them at all. I think it’s not even the taste . . it’s just the idea.
One thing for sure – we have enough food in the fridge to last us for a long time!