Cinnamon Swirl Egg Bread
Where's the cinnamon in the receipe??
1 1/2 c. raisins (optional)
2 tsp. cinnamon
Is it just me, or are turkeys cooking more quickly now than in years past? I remember an old rule of thumb: 1 hour per 5 lbs. However, every time I use it, the turkey is overcooked. In fact, it's reaching 180 degrees after about three hours, even a 23 pound turkey. What's going on? I'm thinking about just forgetting about the time rule, and even the thermometer, and just look at when the thigh starts to "give" when I pull on it.