An absent-minded priest and a moist turkey

We’re in the middle of a very nice four-day Thanksgiving weekend, at least for me, that is. This is Mrs. Poolman’s year to work the Thanksgiving holiday and to be off for Christmas. She was at the hospital  on Thursday and today (Saturday.)

With Mrs. P taking care of babies and both our children doing the day-side of the holiday with their husband’s and girlfriend’s families, I had a quiet day to myself.  I went to 9 o’clock Mass where I was scheduled to lector. That is usually an adventure, especially when Monsignor C is celebrating. I really like the Monsignor. He is a 70+ year old Irishman with a dry sense of humor. We get along very well. However, he tends to change things and not tell the other members of his team. On Thursday, we couldn’t find any copy of a “Prayers of the Faithful” for that date. When I asked Monsignor about it, he said, “Oh, they are in a special booklet. I’ll have to give them to you at the altar.”

Oh, great, that meant a “cold read.” That’s not usually a problem unless there are some difficult names in the petitions for the deceased, sick, etc. Then Monsignor decided to skip the Creed, which is normally my cue to go to the podium to read the Prayers. As it turned out, as I walked up to the altar, our other priest, Father John, met me half way and handed me the booklet. No problem, after all.

Actually, I have been doing the lectoring long enough that I can roll with the action pretty well. Just about everything that can go wrong has done so for me at one time or another. I do become a little concerned about some of our younger lectors, many of whom are some of my former CCD students who I have recruited and coached. They are significantly less confident about handling some of Monsignor’s curve-balls.

I spent the rest of the day hanging out, working on some photos from a friend’s daughter’s wedding I shot a couple of weeks ago and finishing preps for the Thanksgiving meal. My main responsibility was the turkey. At Mrs. P’s suggestion, I tried a radically different roasting technique. I have cooked holiday turkeys more times than I can count. Usually, I roast it covered with foil at 325 for about 4-5 hours,, uncovering for the last hour and periodically basting. I may never do that again. Here is a great method that produced a fantastic, very moist bird.

1. Prepare the bird as usual, seasoning it and placing an apple, celery and a bay leaf in the cavity.

2. Place in a covered roasting pan and put it into a cold oven.

3. Turn the oven to 450 degrees and when it pre-heats to that temperature (about 15 minutes) set your timer for one hour.

4. When the timer goes off, turn the oven off and just let it sit for five hours. DO NOT OPEN THE OVEN!

I was a skeptic. I didn’t think it would work, but it sure did. Our turkey was a little over 15 pounds. You might need to adjust a little for a larger bird. I really don’t know. The key was the white meat was very moist, which I can’t say is always the case with my more traditional roasting technique.

Another advantage of this technique is that it would work very well to cook overnight.

The rest of the family came over in the evening and Mrs. P got home around 7:30 pm. So our holiday dinner was at 8:30 pm, but it was a great one anyway.

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