Started out with a 15 pound free run fresh turkey from the folks at Hayter's. I made a brine with salt, turbinado sugar, molasses, garlic cloves, water, vegetable stock and poultry rub - the bird was brined in the fridge for 15 hours. I then rinsed her well, padded dry with paper towels and onto a platter uncovered in the fridge for about 12 hours. I then rubbed it well with grapeseed oil and lightly dusted with my poultry rub. Onto the kettle:
The start of my dressing:
I cook the bacon off for about 4 minutes then add the onions and celery:
Then the mushrooms and a little Marsala to finish:
Make some browned butter, a vegatable stock/egg mix and cube up some chibata bread. Pour enough of the egg/stock mix over the bread cubes to get them wet but not soaking then add the mushroom mix and stir. Add in some of the poultry rub and thyme powder to season more and put in a dish. Drizzle with the browned butter.....
My cookers for the day:
The stuffing was cooked on the blue and the turkey went on Aretha. The turkey went in at about 475f for about a half hour then it went about 2 hours at 300f or so....done:
The breast section on cutting:
I used pecan, and a little bit of apple and white oak....however this baby smelled and tasted like nothing but pecan:
For the gravy I took off the wings before cooking, seasoned them and roasted them off in the oven. I took the pieces and added them to some chicken stock, carrots, mushrooms and water to reduce all afternoon. I strained this mix and made my gravy from it. My plate:
This kettle was a gift from 604....he found it close to his house. The handles he tossed in were a little beat so I refinished them:
I used gunstock stain and 4 coats of satin spar:
Topic: Thanksgiving In Hoss's Backyard (Read 4822 times)