The Thanksgiving turkey turned out pretty nice. This 18-pounder cooked in 3 hours, believe it ot not. I expected it to take 4-4.5 hours so when the thermometer stuck in its thigh showed 175 after only three hours, I was not ready.
The gravy turned out very salty, probably because I dry-brined the turkey. I fixed it by diluting the gravy with some water then to re-thicken it I made a roux of 1/4 cup each of flour and butter and whisked it into the diluted gravy. I even got compliments on the gravy later.
The apple pie turned out great even though I forgot the cinnamon and ginger. And I didn't poison anyone.