"Project Turkey: Here's to a Most Successful Bountiful Goodness"

Mission accomplished!  After an encouraging mental kick in the butt and, yes, help from Brad (thank you!) I went onto "Veni, Vidi, Vici" that turkey and get it in the oven prepped and ready to go early Sunday morning.  I was not quite sure how to properly "stuff" it, but I thought, hmm, anything seasoned would taste fine, so in/on went an onion, rosemary, thyme, parsley, extra virgin olive oil (that would later attribute to a FAIL'ed gravy attempt), salt/pepper/oregano, carrots, and lots of chicken broth.  Oh, and did I mention that I honestly had no idea what a turkey baster was used for besides collegiate activities involving gin and buckets; I think I'm growing up... 

Every thirty minutes I would check in on my bird.  This would also call for me basting it, and I have to be honest, Brad and our friend Alex (who were spending the afternoon in the living room practicing physical therapy lab skills) enjoyed basting the turkey too (it's a catchy activity, not going to lie).  Finally, exactly six hours after I had put the turkey in the oven we took it out.  I have to say, that bird did not look as scary cooked to a crisp golden brown as it did in the raw.  Around 7:00, with everyone present we carved the turkey and gave some sweet thanks.  

So to recap...

Goal: A Cooked, Tender 22-lb Domesticated 1st-Class Turkey

Time frame: One week

Project Leader: Me

Project "Guinea Pigs": Annual Thanksgiving Dinner Attendees (AKA my amazing friends & family)

End Result: Unknown

Casualties: Minus my fat turkey, None (as of yet)

In conclusion... 

Goal: A Cooked, Tender 22-lb Domesticated 1st-Class Turkey

Time Frame: One week, one prep night, six hours to cook

Project Leader: Me

Project Participants/Supporters: Everyone

End Results:  SUCCESS!

Casualties: Minus my fat turkey, none (phew)

I could not have done this project without the help from my roommates, Nikki, my grandmother, and my mom.  Y'all withstood many nights of complaints and even a near-crying moment (Brad, I'm no longer afraid of the insides, I promise).  I'm not sure if I will do this turkey challenge Part II next year, since I will be honest and say it took a great deal of preparation, time, energy, and research.  However, the end results were perfect, and it tasted as good as it looked!  So, in conclusion, I guess the only thing that I can say is that I'm, well, thankful.  Thankful for my friends, family, and prepared turkeys from Boston Market for future thanksgiving meals.  Here's to a successful thanksgiving, and in the words of my father, I suggest that everyone partake in the following action with their loved ones this week, "Let's give some thanks for the good food, great meat, and now great God let's eat."