Today we roasted our turkey in the Big Green Egg — a charcoal-fired ceramic oven that is big, green, and egg-shaped. I stuffed the turkey, placed it on a v-rack in an 18-inch round aluminum cake pan, which fit perfectly in the Egg. The inside temperature of the Egg is moderated by opening or closing the top or bottom vents. We roasted the turkey at 400 degrees for an hour, then 300 degrees for another hour, then removed the bird when the probe thermometer read 150 degrees and rested the bird for 30 minutes before carving. It was perfect!

Everyone thought the sweet potato pie was pumpkin (I did not disabuse them). But then, someone also said that the glazed turnips tasted like scallops. The surprise hit of the meal were the popovers.

Popovers

• 2 tablespoons duck fat
• 3 eggs
• 1 1/4 cups flour
• 1 1/4 cups milk
• 1/2 teaspoon salt

Place a teaspoon of duck fat in each cup of a 6-cup nonstick popover pan. Whisk together the eggs, flour, milk, and salt and let the batter rest for at least an hour before baking. Divide the batter among the cups. Bake at 425 for 20 minutes, then 325 for another 20 minutes. Serve immediately.