Who's waiting for this damn thing to pop? My face has been pressed against dirty stove window for to long, but if I cut into the bird and it aint done, it'll be how I ruined Thanksgiving.

Happy Thanksgiving to all.

aaahhhh you can't ruin thanksgiving unless you forgot the choclate cream pie!:smash:

I thought you were talking about outside temps.

Man, it's unseasonably warm out right now...reading 50 here in CT. Not a bad day to go out fishing...

wicked nice here too.....dad letting me go fishing on thanksgiving?? forget about it....:af: would if i could!:)

Took a looooooong time for that sucka to get good and hot on the inside... tasted really good when it finally was ready:happy:

My bird took 4hrs,45min longer than frank purdue jr said it would take, but it came out just right, too bad the fins are beating up the boys, at least the Brockton Boxers won, I wonder how many kids he coached went on to the pros? :sleeps: :sleeps:

:btu:

FS, I went to the game in Brockton. Yes Armand Columbo was a great inspiration. He coached me back in the early '70's. They played a good game today.

Fishsmith.....if you were waiting for one of those pop-up timer's, ya waited TOO long. Those things are engineered to pop at 180 degrees.....WAY to hot for a nice juicey bird. But they are set at that temperature to protect the turkey manufacturers from liabilty, cause the FDA, in their infinite non-wisdom, recommends 180.

160 in the thigh on an instant read thermomenter is all ya need. And if ya roast the bird on it's side, turning to the opposite side halfway thru, you'll get the leg/thigh to 160 without getting the breast to about, well, dry and overdone.......