The Turkey

This year, I remembered to get a pretty picture of the turkey, pre-carving. For the third year now, I followed Nigella's recipe that I've adapted a bit (here!) and it worked out well. It took about two hours - note that this was the first year I used a convection oven and that was a lot faster than a regular. It also browned the bird a lot more, so I had to be a bit careful there.