Yay for Matilda coming out of NICU! And for JZ feeling like the happiest girl in the world. That bit made me sniffle.
_____
Hivemind cooking help, please!
Stephen entrusted me with putting a fresh turkey in this afternoon. (I know, he's out of his mind.) It's been in for four and a half hours, which was recommended for its weight. It has no pop-up timer (it was a fresh turkey) and now I don't know if it's done or not.
The oven is old and temperamental (baking is a nightmare), and it looks to me like a lot of pink juice ran out when I sliced into the drumstick. Strangely, the juice looked clear when I sliced into the breast. And it's not as brown as I'd like overall, but I did what the DH told me and only took the foil off for the last hour.
Help! It was supposed to be cooling on the counter by now. Any way I can be very sure it's done?
Got a meat thermometer? That's your best way to tell.
Clear juices are a good sign. And it will keep cooking while it's on the counter.
Got a meat thermometer?
What temp, though?
And thanks, brenda!
I am such a cooking failure.
Amy, the breast cooks more quickly than some other parts of the bird. Maybe put it back in for another little bit, til the other juices run clear.
Ppplllbbbttt.
I took it out. The leg juices look clear now.
And I can't find the thermometer anyway. This kitchen has, like, seven thousand used cereal bags and about a bazillion used twist ties, but actual tools? Not so much.
I didn't hear how her incision was closed, but I can guarantee you her cervix is a perky little smiley-face right now.
Signed,
The Cervix Lady
WE LOVE YOU CERVIX LADY!!!
And you know, the look on your face when you got that phone call is still in my top ten moments of ever.
