Happy Thanksgiving! Part deux

Hip, hip, hooray! All turned out lovely for our big feast. I did (quite accidentally, might I add) discover a potentially new way to cook turkey that yielded the moistest, most delicious bird we've ever had.

• brine the turkey for only an hour (because the only bowl that will hold enough brine is too large for your fridge)
• heat the oven to normal roasting temp
• prepare the turkey as usual (I use a recipe from Epicurious.com that has never failed....roasted turkey with carmelized onion and balsamic vinegar gravy. Yum!)
• put turkey into oven
• approximately one-half hour before turkey is supposed to be done, check on turkey and discover in a panic that the oven has gone out
• note that the roasting pan is actually cool enough to touch with your bare hands....the turkey, however, is still nice and hot (hopefully staving off botulism)
• relight the oven and crank 'er up to about 500 degrees, then put bird in even as the oven is warming up, which takes a very very long time
• pull the turkey out about a half-hour later, let it rest for 20 minutes or so, then carve
• marvel at the fact that 1) the turkey is just fabulous, and 2) several hours later, no one is sick

I can't believe it worked out so well. That could have been quite the Thanksgiving disaster. Of course, we had enough food that I don't think anyone would have even noticed if there'd been no turkey on the table. Still, I'm awfully pleased with the whole shebang!