But they still have olive oil all over them.
I may try it with whole peeled cloves next time.
If you peel the cloves first then roast them, they will dry out. I’ve learned from experience 
If the cloves didn’t pop out from their skins maybe you didn’t use enough olive oil.
jack it up to 450 or so and it will be done in no time! I was horrified to see that i had failed to turn down my (unstuffed and untrussed) turkey from 475 yesterday ( i usually use a high temp method involving turning the turkey several times and only turn down for a final cooking stage - this time, when I decided to test the temp in all parts was way high over the final target temp and i noticed I had not turned it down. Didnt matter, it was juicy and very good. I wonder if the standard methods based on minutes per lb) just cook the turkey TOO LONG.
The last couple of years I did initial high heat then slow and slow; thought it was great.
This year I tried Woks of Life recipe, breast side down on veggies first hour at 425° then turn down to 350° then you turn it breast side up the rest of the time You turn the pan around every half hour.
Midway I heated slightly ¼ cup white wine and ½ cup brandy and poured over the turkey. I basted every time I turned the pan.
For some reason, a 12.8 lb Turkey was done in 2 hours then it rested an hour.
Best yet!
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How often do you have to clean your oven? 
Theres that infamous recipe where you blast it at 500 for an hour, and it’s supposed to come out perfectly.
I just have to smile; over the decades SOMETHING would fail in the kitchen appliance/household machine world on Thanksgiving, Christmas eve or Christmas. The oven, the cook top, the dishwasher, the laundry machines, the nuker. Never the fridge or the freezers.
Fortunately in those days we had a reliable repair person/ mechanic who could be there the next day. I doubt that would happen nowadays. Maybe the next month!
Cross our fingers!
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I almost bought one at that church basement thing last weekend - church ladies make the best punkin rolls - but told myself, “self, you really ought to make this yourself.” So I did!
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Did you use the garlic in the WOL recipe? For some reason that ingredient with turkey rubs.me wrong.
Yes but it’s hard to detect later. I think you can leave it out if you prefer.
I use a lot of paper towels when I wash and dry chicken or turkey. I buy VIVA Signature, they’re like cloth, nothing flakes off.
I figured out why my second turkey cooked in just 2 hours even though it was a little larger than the first one that took 2.5. I did the second one from memory, 425° first hour then I did 350° instead of the specified 325°. I thought my mistake one was excellent but I never tasted the first one. People said they loved the first one.
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Had a major win with the Praline Pumpkin Pie from Sallys Baking Addition
I was makiing only one pie this year for the first time 
so scrolling for a good pumpkin pie recipe.
Hers looked good, but then I noticed this baby. Baked with my mom’s tender and buttery egg pastry, it was super delicious, with a crunch pecan praline on top, a very fine spicy pumpkin layer and a buttery undercrust. How I failed on the blind baking of the shell explains why I am not offering of picture of MY pie. The whole was delicious, maybe the GOAT for all our Thanksgivings over the years. I was lucky enought to find a 1/2 pint of non-ultrapasteurized cream to whip for the accompaniment.
I highly highly recommend this recipe though its best on the day its made - the contrast between the layers and their textures deminishes with standing.
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Am reminded of a long ago Christmas when I hosted my octogenarian aunt and her companion. Aunt crooned “I’m so looking forward to this! A real traditional turkey! Why, some people are putting garlic and wine in the baste and gravy.”
And of course I had done exactly that that year.
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Mouthwatering!
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Did she notice?
Is that your plate? 
It is!
This looks great. Only slightly more bubbly than my usual No-Knead.
How’d yours turn out?
To what did you finally attribute the delay? Starting with a too-cold bird? Too big?
My own turkey lagged in a weird way in the Big Green Egg–the thighs were 'way behind the breasts, even though the (indirect) heat was from below. I concluded that the dripping pan, being kinda deep with stock, was causing some evaporative cooling on the bird’s underside. It all turned out fine, though–the Egg kept the breasts moist even at 180F.
