I made the Russ Parsons turkey, my third year in a row. This time I put the thermometer in the breast, took it out of the oven at 150º and let it rest 20 minutes, per the advice of one of the contributors on the Thanksgiving advice articles. Didn't work! We all ate the soup and the salad and when it came to carve the turkey, I removed the legs and started to remove the wings: it was undercooked at that joint and had to go back in the oven while guests waited! I cranked up the oven and we chatted ("have more wine, everyone") and waited about 15-20 minutes. Never happened to me before! Luckily we're all old friends and everyone was patient. I'll leave it to 160 in the breast next time... I should add that in previous years I used a digital thermometer, which was dead when I went to open the box Thanksgiving morning. Could the old manual thermometer have been inaccurate??
A one-pan, shakshuka-ish dish you can make from pantry ingredients.
Crack Eggs on Curried, Stewy Lentils
Out of Vanilla Extract? This Substitute is Probably in Your Kitchen
$50 and Under Wonders
A Comforting, Cheesy Meal Perfect for One
Redefine Your Decor
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)