But it sometimes does fail, in the sense that by the time you remember to shake hands, it's already overcooked.
The first time I used a thermometer I hooked up at the beginning of the cook, and set for s specific temperature, I was astonished to find it was done about an hour before I expected.
You will have a rewarding amount of STUFFING, clearly!
My stock and cranberry sauce are done. And my turkey is dry-brined and sitting in the fridge. This is the first time I've ever done a dry brine. Initially, when I put on the salt the surface became wet. After a couple of hours in the fridge, the surface is dry to the touch. Interesting. Should I perhaps add more salt (which is, fwiw, mixed with baking soda) before I go to sleep? Yes? No?
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