Oh, I'm so excited for a new friend of mine. I met this 71 year-old writer at one of the garden writer's workshops. She has written a few little books and writes a column (for no money) for a local paper to highlight women in our county. She was looking for a gig to supplement her social security. I found a job opening for a writer (online writing) that I thought was perfect for her...an expert in small farms. She grows her own produce (fruit trees, veggies and flowers). She applied for it! They like her writing example. She doesn't have digital camera or html experience, but I'll help her out a bit and so will some of the others. Keep your fingers crossed for my friend! I just finished my article for tomorrow's blog. A family-owned garden business for 55 years...the granddaughter of the founder is the garden designer and this is about the design process with a professional. Hope I'm making sense...I'm tired! Thanks to all of you! You're the best, best, best!

Cameron, The weather cooperated (in the 50's) so yesterday we forged ahead with the plan to grill the turkey. Following your directions to the tee (except I added 1/2 lemon in the cavity of the bird) we attempted our first Christmas turkey on the grill. I placed the turkey breast side down and cooked it that way for the first hour or so. DH then turned the bird so the other side could brown and crisp up. It was FANTASTIC!!! So moist and tender. I really liked the added bonus of having the oven free for all the other goodies I was fixing. We had the camera out so I told DH I had to take a picture so Cameron could see how great the turkey came out (actually 2 pictures, lol). Thank you so much for posting your recipe Vikki

There is a big difference between undercooked turkey and turkey that is fully cooked but where the meat has a pink tinge. I would not eat undercooked turkey. I do not want undercooked pink turkey or chicken. But I have no problem eating fully cooked pink turkey. The reason some turkey meat is pink is explained here: The Color of Meat: Pink Poultry and Pork Are you eyeing a slice of pink-tinged turkey with suspicion? Wondering if itâÂÂs safe? While you shouldnâÂÂt rely on the color alone to tell, pink poultry does not automatically mean itâÂÂs undercooked. The only way to tell for sure, though, is to check the internal temperature with a food thermometer. Turkey (and all poultry) should be cooked to a temperature of 165ÃÂF (74ÃÂC). Why is some turkey meat pink? A protein called myoglobin causes the red or pink hue in meat. The more myoglobin in a piece of meat, the redder it is. Poultry has much less myoglobin than beef, for example. Myoglobin concentrates in muscles used for movement, like walking or flying. Chemical changes during cooking cause the pinkish color. According to the USDA, safely cooked poultry can range from white to pink to tan. What about pork? Pink pork is permissible, too. In fact, in 2011 the USDA lowered the recommended internal temperature for whole cuts of pork from 160ðF (71ðC) to 145ðF (63ðC). The agency also recommends letting pork sit for three minutes before eating. Is it done yet? The best way to make sure your meat is cooked to a safe temperature is to use a meat thermometer. Taking a turkeyâÂÂs temperature can be tricky. When cooking a whole turkey, check the temperature of the innermost parts of the thigh and wing and the thickest part of the breast. If you have questions, call the USDAâÂÂs Meat and Poultry Hotline at 888-674-6854 to talk with an expert. Here is a link that might be useful: Myoglobin in Turkey

Rules of thumb with convection are 25° F lower or 10-20 minutes fewer for the same recipe IF it takes less than an hour. If it's longer, like a turkey, there's much less of a difference. Your oven may have quirks, however. Even though convection evens out the air temperature a lot (that's the main point of it), with a fan you can get a hot spot, depending on what is blocking the airflow, how. If you use a deep roaster, there's no problem. If you tent with foil, there's less of an issue than in a short sided open roaster with no cover. For the last method, keep your eye on it so that you don't get one burnt spot, or have the skin way too done and the inside not cooked. Browning happens at 350° F and above. That's one reason that many cakes are baked at 325-330°--those aren't supposed to brown. Be careful with that automatic temperature adjustment that you have something that you want to be nice and caramelized go wan and pale because the oven is second guessing you. It's possible that there's some kind of magic where their fan heat is a lot hotter than the set temperature, but normally that is not the case. Often a large turkey is cooked longer at a lower temperature specifically so it will not brown, then the temperature is raised near the end to make the skin crisp and pretty. A moist environment helps with the crispness. If it gets too brown too fast cover it. I don't use a lot of foil, but a roll of heavy duty foil can get you out of a jam. :) And it's totally recyclable. In your situation, I'd pretend that this wasn't a new to me oven and just cook the danged turkey, ignoring that there was the addition of convection, but I'd put a lot of extra time (like an hour or even more) extra from the start time, and I'd check it as it cooks. That's a good way to learn more about the new oven too. Remember, a turkey needs to rest for a good long time. It's probably the long resting that made those turkeys of Suzanne's so good. If your bird is done way too early, just put some foil over it, and some heavy towels, or let it sit in the cooling oven (if the oven is really cooling, or with the door cracked open). It won't suffer from a good long rest. Wishing you a wonderful meal and much joy from your new range.