Turkey thighs went in around 7:45 at 250F.
Made the dressing and put it in my three cake pans.
Very simple to make especially since the hard part was already done.
It was two cake pans of cornbread like I already showed and one and a half sticks of butter a can of oysters including the broth.
4 eggs and enough chicken broth the make me happy.
Not s lot of spices mostly sage and chicken bullion powder.
It's already in the oven as well.

12# turkey out on the BGE. Using Cherry wood for the way it makes the skin dark. I like the flavor too.

karstopography wrote: ↑Thu Nov 28, 2024 9:29 am 12# turkey out on the BGE. Using Cherry wood for the way it makes the skin dark. I like the flavor too.

I used to have my pick of different woods when I worked in a cabinet shop cherry included.
We had a double cutting miter saw that made perfect little triangles.
I only worked with hardwood.

Turkey is done and resting.

Mine was okay but nothing great all things considered.
All a ate was turkey dressing gravy canned jelled cranberry sauce and cold canned sweet potatoes.
Not a lot of work and no refrigerator full of leftovers.

The Pilgrims didn’t have sashimi, but if they did they would have loved it.

Mark_Thompson wrote: ↑Thu Nov 28, 2024 11:46 pm The Pilgrims didn’t have sashimi, but if they did they would have loved it.


IMG_2854.jpeg

No they probably did not have any of that beautiful sashimi, but they did have a lot of seafood. More so than the traditional turkey that we all think about.

Mark_Thompson wrote: ↑Thu Nov 28, 2024 11:46 pm The Pilgrims didn’t have sashimi, but if they did they would have loved it.


IMG_2854.jpeg

I didn't have my glasses on and I thought you said salami.
I couldn't figure out what kind of salami it was in the picture.

I put the miserable turkey in the kettle I brined it in after dumping the solution and simmering it for whatever I want it for after I debone it.. wasn't the best turkey I've had for sure.
It was tough for some strange reason and I could taste salt.
I'll never brine one again.
Especially (((that))) recipe.
Thank goodness the gravy and dressing was good.
I got up in the middle of the night and had more dressing and gravy with the remainder of the cranberry sauce.
Next will be celery and grated muenster cheese with mayo.

Now I have a giant kettle of turkey and bone broth.
I sucked every bit of the flavor out of the wild prairie turkey gobbler.
Meat just falling off the bone practically by itself.
It'll make nice turkey and dumplings.

That's awesome Worth! I had slick turkey dumplings last weekend! Served with Kennebec mash, fresh mustard greens and Montauk corn from the freezer, a tater onion and a Coke.

Post-Thanksgiving casserole: The Gotch

https://www.tmz.com/2024/11/28/robert-k ... -barefoot/ New twist,buttermilk/Wholemilk,Splaschcock,really good.
Tallow?

Opps the brine is the milks,half cup kosher salt,heated to boiling,cool down,put in fridge with bird,24 hour brine in bag,flipping when you can.Take out drain pat dry,375 /2 hrs with the thermo,butters go on top 1 hour before,we used garlic Kerry gold.

I'm convinced the turkey I got was a tough gobbler..