Done too early?
Um, so our thermometer looks like it’s short circuited or something, and isn’t giving us an accurate temperature reading. Our turkey has been in the oven for 2 hours 40 minutes (11.5 lb turkey) at 350 degrees F, and we’re hesitant to think it is done, but the few sporadic readings we did get showed well over the 160-170 degree F temperature recommendations, and the skin is beautifully browned.
Who knows of a failsafe way to tell if it’s really done or not, without a thermometer? Like, quick?
We’re not ready for it to be done yet! We were expecting AT LEAST another hour and half cooking time, still have to cook the stuffing, boil the potatoes, roast the green beans…
When is something like this EVER done EARLY?
Turkey – you baffle me.