Whilst cooking our Thanksgiving meal yesterday, I learned a few scientific facts about cooking.
1) A countertop roaster oven will cook a turkey about 2 hours faster than you think it will.
2) If you continue to warm the turkey on low for 2 hours while everything else catches up, you will cook all of the cartilage out of the bones of the turkey.
3) If all of the cartilage cooks into your turkey drippings, and then you attempt to make gravy, you will end up with not-so-great uncooperative gravy.
4) Not-so-great uncooperative gravy doesn't taste very good.
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