Sunday Dinner - Turkey Testing

I am hosting my first Thanksgiving this year. Really, it's the only time of year that I *eat* turkey, stuffing, cranberry sauce, gravy and the like - let alone *cook* it! So, I haven't had much practice with the meal prep involved for the holiday. Ever.

I recently made my first Green Bean Casserole (complete with nasty-looking mushroom soup - so good!) and have been testing some stuffing recipies. The turkey, though, is the star of the show and I decided I had better practice with a chicken roaster:

I didn't brine it, but I rubbed it in olive oil and rosemary and started it on very high heat for about half and hour. Once it was browned, I covered the breast with the foil "turkey triangle" suggested by Alton Brown so the breat meat doesn't overcook or dry out. My digital probe thermometer told me when the meat reached 165 degrees, I pulled the bird, and let it rest while I made my first gravy ever. It was a beautiful thing.