We decided to try it for a turkey. We thawed a butterball turkey, 12 pounds, and at 10PM put it in a 425º oven for 10 minutes, then covered it with foil and turned the oven to 200º and left it overnight. We woke up to the smell of roast turkey. At 10AM, the bird was at an internal temperature of 175º, (You can see what I mean about timing. . . ) so we uncovered it and turned the temp to 400º to brown it, and we were done!
The other experiment was cranberry sauce. I had made cranberry muffins and had 1/3 of a bag (4 ounces) left. I decided to try a no-sugar cranberry sauce, using Splenda™. Cook 1/3 of a bag of cranberries with 1/3 cup Splenda™(8 packets) and 1/3 cup water until the berries burst. I strained some for jellied and kept the rest as whole-berry.
Looking forward to turkey sandwiches, I had made whole-wheat rolls:
It's actually 1/3 bread flour, 1/3 whole-wheat pie and pastry flour, and 1/3 stone-ground whole wheat.
We hope you enjoy your day!
Here are the cranberry muffins.
We originally made them with red currants, but, alas, the currants (even the frozen ones) are all gone.
https://www.joyofbaking.com/muffins/ButtermilkBerryMuffins.html#ixzz5MBH3ETmm
Buttermilk Berry Muffins:
2 1/2 cups (325 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange or lemon
1 1/2 to 2 cups (360-480 ml) fresh or frozen berries (blueberries, raspberries, or blackberries)
1 large egg, lightly beaten
1 cup (240 ml) buttermilk I used powdered buttermilk
1/2 cup (120 ml) safflower or canola oil I used grapeseed oil.
1 teaspoon pure vanilla extract
375º
20-25 minutes
