With a partner
3 Rounds for time:
Run 400 meters together
21 Synchronized chest to bar pull-ups
12 Synchronized thrusters 135#(95#)
*Synchro for the pull-ups is chest hitting the bar at the same time. Synchro for the thrusters is getting below parallel at the same time and locked out overhead at the same time.
Post to BTWB
It’s never too early to start planning your Thanksgiving!
Ingredients
- 12 to 14 pound turkey
- 1 onion, coarsely chopped
- 2 medium carrots, sliced
- 1 head garlic, halved horizontally
- Kosher salt and freshly ground pepper
- 1 pound sliced bacon
- 1/3 cup all-purpose flour
- 4 cups turkey stock, preferably homemade
Instructions
- Place a large sheet of parchment paper on a work surface. Arrange half of the bacon in strips, side to side to form a square. To form a lattice, working from the left side of the square, fold back every other strip of bacon the width of a slice. Lay a new slice of bacon over the unfolded strips and return the folded bacon to the original position.
- Continue weaving the remaining bacon in the same manner, until you have a woven square. Slide the parchment onto a baking sheet and transfer to the freezer for 10 minutes, until the bacon is firm.
- Place the turkey on a cutting board and tie the legs together.
- Remove the bacon from the freezer and working quickly, carefully lift it from the parchment. Arrange the bacon square so that the 4 corners are at the neck, the cavity and both wings. Tuck the bacon around the bird, covering the breast and legs. Season with pepper.
- Place the turkey onto a roasting rack set in a roasting pan and scatter the vegetables, neck and giblets all around. Add 3 cups of water to the pan. Loosely cover the turkey with foil and roast for 1 ½ hours, adding water to keep the vegetables moist. Remove the foil and roast until in instant-read thermometer inserted in the thigh registers 165°, about 1 ½ hours longer.
- Carefully transfer the turkey to a cutting board while you make the gravy. Strain the pan juices into a heat-proof cup and spoon 4 tablespoons of the fat into a large saucepan. Discard the remaining fat.
- Whisk the flour into the fat and cook over moderately high heat until bubbling and nutty, about 4 minutes. Add the turkey stock and defatted pan juices and bring to a boil. Simmer over moderate heat until thickened, about 10 minutes. Season with salt and pepper to taste.
- Carve the turkey and serve with the gravy.
