Dacor Discovery Millenium double wall ovens.

Our turkey was perfect but I feel like I cheated since this year we opted for 2 breasts rather than a whole turkey. I love having 2 ovens since they easily accommodated all those extra side dishes and desserts.

And luckily I discovered that my husband had accidentally turned off the wrong oven after taking the turkey out or we wouldn't have had any stuffing or roasted parsnips.

This year was uneventful - one year my SIL helped with the mashed potatoes and didn't notice that the milk container she removed from the refrigerator was full of my Fred's Sipping Eggnog. We tried to salvage them but the distinct aroma of hi-test eggnog permeated the dish.

However it's the turkey disasters or mashed potato mishaps that provide the most vivid memories of Thanksgivings past.

We are still awaiting our new kitchen and living in a little single wide that has a 2 year old Kenmore oven.

DH made an amazing 20 lb turkey stuffed with onion and an entire pineapple. He covered the turkey breast with the pineapple skin to keep it tender. I think it was one of his best turkeys ever!

I made all the rest of the sides (yams, cole slaw, stuffing, green beans) and my MIL and older son made a pumpkin pie from a real pumpkin. Everything was great.

There were only 5 of us so it's an understatement to say we have left overs!

Looking forward to next year when we plan to use the rotisserie in our new Capital range!

Gary, thought you'd never ask!

While you are waiting for rhome to post pix of her Wolf action I thought I'd contribute a little myth-buster here.

This photo is dedicated to all intrepid and budget-minded Berta owners-- current or prospective -- to show once-and-for-all that the Berta oven is big enough to handle a turkey with room to spare!

Here is this year's 12-pounder in the oven and it's easy to see that an 18-20-pounder would have fit easily, too.

This juicy little number cooked in 2 hours flat.

Ah, I'm so jealous of those of you with working ovens!

This should be my last Thanksgiving on my old, desperately-needs-overhauling vintage range with two nonworking ovens. My Thanksgiving meal had to be adaptable this year, since I was down to three burners, a small toaster oven and a microwave. And did I mention that two of the five guests had challenging dietary restrictions? And I didn't have an oven?

In the end, I did a full stove-top meal and it went over well. Started with butternut squash ravioli in a light cider broth; followed with a substantial salad with bacon, blue cheese, cooked pears and walnuts; entree was sauteed wild mushrooms over polenta; dessert was lemon cookies from the local Italian espresso bar and gelato/ice cream from Mssrs. Haagen and Dazs.

Next year, roasted poultry in a working oven and a renovated kitchen (I hope)!

This year we cleaned out the freezer and thought we had a small turkey. Turned out to be a breast. I got the bright idea that the stuffing would benefit from the juices by putting the breast on top of it in a pan. Didn't count on the prodigious quantity of water that had been pumped into that breast so the dressing couldn't soak it all up and the excess juice and mostly the floating fat spilled over into the bottom of the oven and charred. We use a digital meat thermometer with a long cord to let us mount the dial controller outside the oven. I set it for 160 degrees and when it went off we skimmed the liquid from the top of the pan and removed the pan to a counter trivet. After a half hour I tried to slice it and the meat was so tough that I could hardly get my sharp butcher knife to penetrate. We ate some but my wife insisted that the gage must be defective because the instructions on the breast said it should take about 3-3/4 hours and it was done in 2-1/2, Since my daughter was getting into town late, We put the breast back into the oven for another hour and a quarter. It was more tender but very dry at that point. ----Another memorable day after Thanksgiving.
By the way, we have a 27" GE Profile without convection, and the rolls in two pans were either too light or too dark on the bottom depending on which shelf they were on.

I received this picture from a Culinarian customer.

2 x 13lbs turkey's cooked on the Culinarian Rotisserie

My brand new capital precision series 30" range was great during its maiden holiday meal! Twenty pound turkey fit in great. All prior baking turned out so much better than my old range. But I do have a question. Maybe someone can help and save me from calling someone. When I needed to slide out the rack with the turkey on it the rack would not for the life of me slide out! It was not in wrong (you would think maybe upside down or something). They do slide when nothing is on them but not all that smoothly. DH had to do all the sliding in and out for me. Any ideas?

We fed 20 people this year, plus another 8 grazers who showed up at my place because we're more fun than their Republican relatives.

I roasted a 24 pound turkey and a 10 pound ham side by side in the Bluestar since neither would fit in the speed oven. For the last hour of roasting I moved the meat out to the outdoors grill so we could load up the indoors oven with homemade rolls, all the dressing, sweet potatoes, etc.

I baked all the pies the day before, btw, and was very glad to have them all ready and not needing to be fussed with on T-Day.

I was sort of in a hurry this year and just bought the biggest sale bird I could find, got it home and discovered it was a big old tom and had been pre-brined/injected/whatever. I wasn't too happy about it, but I did like the price. No matter. This year I tried a bit of a new strategy. No aluminum foil, bird in a roasting pan with a rack, aromatics (1 apple, one orange, each quartered, 5 or so celery ribs, sprigs of fresh thyme and rosemary) stuffed very loosely in the cavity. I coated the skin with olive oil, then salted and peppered the exterior, set the oven to 325ú, poured a pint of low sodium chicken stock in the bottom of the roasting pan and just left the bird alone to cook. I used a thermometer shooting for 175ú at the deep thigh then a 30 minute rest before carving. Over the course of cooking I ended up adding about 1 more pint of broth and then one pint of water. I did not baste the bird at all. There is no need for it and its a good way to get your fingers burned. All I wanted was to make sure the liquid in the bottom of the roaster did not evaporate and burn.

When that bird was done it was most outstanding. My wife, the gravy master, did not even use any additional water for the gravy. She premixed the flour in a bit of water and slowly worked it in to the ample liquid remaining in the bottom of the roaster. The gravy brought tears to our eyes. It was intensely flavored, better than any I have ever had. I served a small oyster stuffing for the elect in the assemblage who like the wonderful creatures and we happy few sort of disappeared into nirvana there with our turkey and dressing and gravy plus ham.