So sorry for your loss. Cancer is an asshole!!!

Ahh... Interesting, I've never considered him Gothic.

OK, now I need to know what "Gothic Country" is...

I 100% agree with this. December is TOO early!!

100% a big fat lie. The tiny desk concert makes you #1 as far as I'm concerned!!!

Mazel Tov!!

Got the booster/flu at the same time. 24 hours after I was WRECKED for about 12 hours.

I know a way to fix that!! 😜

I've seen them at Harmons and Macey's... just be careful that they are actually NOT frozen... I've purchased "fresh" birds before that were hard frozen... turns out a bird kept at 28 F can legally be sold as fresh.

Oh crap... so sorry to hear this my friend. Sending happy/good/healing vibes your way.

Oh, one other thing about cooking at altitude... only applies to a gas oven... they get a little wonky at/above 7500 ft, and can struggle to maintain the temperature on the display... that CAN add a little cook time... mostly just impacts rolls/cakes/breads though.

This late in the game, anyplace that sells the breast fresh... it will be pretty tough to defrost it between now and Thursday.

No real adjustments for cooking the turkey at altitude. If you're cooking anything with leaveners (cakes, for example), cut back on the baking soda/powder by about 25%.

4,999,999.

When the thermometer reaches 157 at the coldest part of the turkey (check a few spots to make sure) turn off the oven, crack the door and let it rest for 20-30 minutes. It will continue to rise in temp while it rests….
After the rest, carve and enjoy!!

Halfway through the roast, take the foil tent off the white meat and let the bird cook Al fresco!

Sage and thyme are my go to herbs for the pan liquid… if I have rosemary I may add a sprig of that as well.

I’ll also add some herbs, onion and celery to the liquid, this will all eventually get strained out when it’s time to make gravy.

After about an hour, there are enough brown bits on the bottom of the pan to enhance the gravy flavor… so I’ll add a quart or two of chicken stock.