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Leonard Blaisdell[_2_]

In article >,
wrote:

> Oh, and another question. I only have one oven. How could I make Yorkshire
> pudding or popovers while cooking the roast with the temperatures required so
> different. Or can/should I?

Don't worry about that. Once the roast is out of the oven, crank up the
temp to 450 F and toss in the Yorkshire or popover pan with oil in it.
When the pan oil is very hot, possibly starting to smoke, pour in the
Yorkshire or popovers. The roast will be plenty hot enough when the
Yorkshire/popovers are done. Seriously, don't worry at all. I do thirty
minutes for both popovers and Yorkshire. You can cheat and crank up the
oven temp a few minutes before the roast comes out.
By the way, turkey doesn't need to be served hot out of the oven either.
Stuffed turkey can sit an hour while you do other things. You're going
to put hot gravy on it, aren't you?

leo