Yesterday we had "Thanksgiving" dinner, just for fun. I had a lovely (expensive!) pasture-raised turkey that I brined overnight and, after much deliberation about how to set the oven, roasted it on the "convection roast" setting which I hadn't used yet. I put the rack at the bottom of the oven, like the manual said, and the turkey turned all delicious-looking and golden as it cooked.
Halfway through, I had to add a casserole to the oven. I put the two dishes side-by-side in the oven. At 2 hours, my turkey thigh read 170 degrees so I took it out and it rested for an hour. So far, so good. Well, I go to cut into it and the breast looks good but once I get to the bottom of the breast, pink juices come running out! How could it have cooked so unevenly? I thought the fan in the oven was supposed to distribute the heat more evenly. Should I have put the rack up higher? Was it a mistake to put another dish in next to the turkey, blocking the air flow?
Any advice to avoid embarrassment at my next psuedo-Thanksgiving dinner party? At least the sweet potato and greens gratin was a hit!
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