Rookie Thanksgiving: Turkey and Gravy

This was a helluva week to pick Turkey.  Mr. B and I have been battling colds and are pretty much miserable excuses for human beings right now.  But, I promised you turkey and turkey you'll get.

I followed the AllRecipes recipe for "Perfect Turkey".  I generally trust AllRecipes and their rating system - if it has at least 4 stars and 50+ reviews, I'll try a recipe. My philosophy usually works for me - rolls excepted - and it worked this time.  This was so freaking good, juicy and easy.

I brined the turkey for 12 hours, stuffed it and prepped it for roasting breast side down.  Lots of people suggested I use a turkey bag but I wanted to try my first turkey without too many accessories - I figure if I have a starting point I can better appreciate modern conveniences down the road.  I've told you before, I'm fickle.

It immediately smelled wonderful.  2/3 of the way through cooking, I flipped it so the bird was breast side up.  That was tricky.  But I made it work.

I allowed 15 minutes per pound of turkey and it was seriously  perfect to get the internal temperature to 165 degrees. As I opened the door when the timer went off the red turkey timer popped right up and the temperature was perfect.  I was amazed.

And here's the turkey all carved up with its very tired and sick pajama wearing chef.  Yikes.

I forgot to take a picture of the gravy but it was good, too.  I made a very small batch and substituted white wine for half of the broth and loved the flavor.  Turkey pot-pie is on the menu for some of the leftovers.  And now I'm going back to bed provided Thomas cooperates - good thing I'm still wearing yesterday's pajamas. 

I'll post the McLinky for anyone who had a chance to participate.