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Liquid Gold!!!!

mad max beyond eggdomemad max beyond eggdome Posts: 8,134
edited 12:22AM in EggHead Forum
duck fat + white wine + butter + natural turkey juices = the best basting liquid in the world. ...and in a couple of hours that stuff is gonna help make for the best gravy ever!!!

thanksgiving2010024.jpg

we took it up a notch this year. ..rubbed about 1 cup of freshly rendered duckfat all under the skin of the bird... . then applied the butter paste and white wine. . ..it looks and smells just awesome!!!

Comments

  • 2Fategghead2Fategghead Posts: 9,623
    You got my lips a smacking! :P
  • RascalRascal Posts: 3,753
    I thought liguid gold was owel (as P.D. would have it). Looks grate, Happy Turkey!!
  • More goodness from the "Turkey Master"! You will have to let us know if it tastes as good as it looks. Then the trick will be to recall this tip for next year :)
  • thechief96thechief96 Posts: 1,908
    That looks wonderful. Is duck fat hard to find?
    Dave San Jose, CA The Duke of Loney
  • MM;
    Mine is just about done... can't wait carve her up :-)
    Turkey11-25-10.jpg
  • Your turkey and gravy was awesome. Thanks for the call back.
    Large & MiniMax in Lexington, KY
  •  
    Great looking bird Chris!!! That's going to be some good eats.

    Kent
  •  
    Great looking bird Max. Thanks for all the help.

    Kent
  • Thanks for the tip Max you are the Master Turkey Chef. I'm using Duck Butter on My Turkey

    Ross
  • PattyOPattyO Posts: 883
    I always have rendered chicken fat (schmaltz) in my refrig. I use it on everything in place of butter. Mashed potatoes, stuffing, fried eggs, chopped liver. Yes, it is liquid gold. When I don't pull enough fat and skin from a roaster chicken, I buy backs and roast them until the fat is rendered. Otherwise I use scraps of skin and fat and render them on a low fire in a heavy pot. Later I may add some raw onion for more flavor. So I have to ask you, is there much difference between duck fat and chicken fat. I do know that Turkey fat can have a strong taste. I only use that in my turkey gravy, but I don't save it for later use.
  • RascalRascal Posts: 3,753
    Cook a few and you'll have sum.
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