Plans have changed and T Day is not at my place but back at moms.
I'm bring over all the food that was prepped that we were going to have at mine.
Here's the challenge.
I have 2 meats to cook and a single oven.
A 15lb Rib Eye and a 20lb Bird.
I plan to sear the aged rib eye.
Dare I roast the bird at 500F, then crank it down to 250F and then put the rib eye in a short while later.
Or am I asking for trouble cooking the bird at 250F(bacteria wise).