38 replies to this topic

[OrneryOlMofo357]

I just happen to have a torch for annealing! Thanks for the tip!

[sxshooter]

The extra turkey breasts are done, the ham is 3/4 done, the main turkey is ready to go in the oven, the dogs are washed (and one's dirt again LOL), and I'm thru my first beer and reachin for my next.



I ended up with the ham on the gasser as you can see, but I used wood for smoke and augmented the heat with the gas. It still has another hour or so to finish.

[chuckocaster]

Lookin' good! I'm ready to dry rub my turkey, we're celebrating tomorrow.

[chuckocaster]

She's sitting in the fridge now, I'm all ready for tomorrow!

Rubbed the bird with salt, pepper, garlic powder, chili powder, ufra red pepper, cumin, coriander, parsley, sage, Rosemary, thyme. It should take 90 minutes of indirect cooking on my large Weber. I also put a can of beer with chopped garlic and Rosemary in the coals while cooking. Sort of like beer can chicken.

Attached Files

•  2012-11-22 19.08.13-1.jpg   32.18K   0 downloads

[chuckocaster]

This is my bird, 30 minutes before it was done. It crisped up some more, but was super moist. I HATE dry poultry and pork!!! That's part of the reason I cook anymore.

Attached Files

•  2012-11-23 14.35.58-1.jpg   30.74K   0 downloads

[sxshooter]

ChucKO
That looks tasty. The Alton Brown recipe for the turkey came out ok. But it didn't impress me.

[chuckocaster]

Hmm, usually his stuff is pretty good. The cranberry sauce I make is a tweak of his. Last year was the first time I did a whole bird, I used Ann Burrell's recipe for that, sort of. It was great.

And thank you, it was pretty darn good!

[sxshooter]

Alton's cranberry sauce was a hit. The turkey was nothing special. I'm going back to my old way of wet brine and inverted roast for the first half of the cooking. Breast was always moist that way. My brine includes a citrus which tenderizes the meat as well.

I have used the NY Times butcher video method of carving for the last 4-5 years now. This butcher shows how he approaches carving a turkey. Basically, he separates all the major parts at their natural muscle/joint intersections. The breasts are removed whole from the rib bones in big fillets, then sliced nicely. All of it is plated nicely in the kitchen and virtually no carving takes place at the table. Much much nicer for me. Very efficient with low waste of meat.

http://video.on.nyti...s-a-turkey.html

I highly recommend this method.

[chuckocaster]

I slice the breast off the bone then slice against the grain. It then goes on a platter. No buffet style carving or service at my casa. Quick, easy, and delicious.