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Turkey cooked properly is good, it's usually dried out to the point of requiring amendment.  Some folks cook to 150°F.  Our oven has a built in T probe which works nicely.

Many supermarket turkeys come with a preinserted timer set to pop when the temperature of the bird reaches 178 degrees Fahrenheit. But if you wait that long your breast meat will be dry and overcooked. We recommend that you remove the bird from the oven when the breast temperature reaches 165 degrees and the thickest part of the thighs reaches between 170 and 175 degrees.

Ours on Sunday was brined prior to cooking, and then pulled from the oven when my digital thermometer read 160. Didn't want to kill anyone by pulling it earlier, even though I know that with carryover cooking, I probably could have pulled at 155 and still been safe.

Either way, it ended up still moist and delicious. 

I haven't had dry turkey in decades, ever since we switched to frying with injection, and BBQing with brine.  Mine came out of the brine yesterday, dried in the fridge overnight, and went on the smoker about a half-hour ago.  2.5-3 hours at 300 and then we're off to my folks' house.

And it's my family rule that we don't decorate for Christmas until the day after Thanksgiving. We also don't listen to any Christmas music until after Thanksgiving.

And we don't watch any Christmas movies until the night of Thanksgiving-- when we get home tonight from visiting both of our parents' houses, we'll light a fire, make some hot chocolate, and watch either Rudolph the Red Nosed Reindeer or Polar Express, kids' choice.

I haven't had dry turkey in decades, ever since we switched to frying with injection, and BBQing with brine.  Mine came out of the brine yesterday, dried in the fridge overnight, and went on the smoker about a half-hour ago.  2.5-3 hours at 300 and then we're off to my folks' house.

And it's my family rule that we don't decorate for Christmas until the day after Thanksgiving. We also don't listen to any Christmas music until after Thanksgiving.

And we don't watch any Christmas movies until the night of Thanksgiving-- when we get home tonight from visiting both of our parents' houses, we'll light a fire, make some hot chocolate, and watch either Rudolph the Red Nosed Reindeer or Polar Express, kids' choice.

Ditto.  Perfect.

How many of you already have Christmas decorations up?

Be honest...

not yet, my daughter is in charge.  She will be helping her grandmother at Granny's house today

my house will come soon enough

Thoughts on grill-roasting a 10# standing rib roast? Expecting to use the grill to keep the oven open for other dishes.

My brother's grill is a gasser, which means that to get to roasting temp I'll probably have the burner on one side turned up and have the roast on the other side to be indirect. Grill temp will be whatever I can generate with that one burner on high.

But I'm thinking I should put the roast over the direct heat to start to get some sear, and then when it's picked up some surface color, move it to the indirect side.

Then pull it when the probe reads 120, let it rest and come up to temp.

That's my initial thought, but if anyone has tips, let me know.

That sounds right to me.  I've seen where folks will tie a standing rib roast into a circle-- a crown roast I believe they call it-- and that might be the best way for you to ensure even cooking, once it goes off the direct heat.  Just rotate it every so often so all sides face the direct side for an equal amount of time.

I was real close to ordering pizza, but popped by Kroger and they had prime rib on sale, and so there we go. Trying to think to myself when I need to get it in the oven so it will be ready before my wife goes to work. She will kill me if it is still in the oven when she leaves. 

 She will kill me if it is still in the oven when she leaves.

Nice knowing you,you can go sit on the couch with Bo/Woody and watch Saturday