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First Turkey on the Egg

chocdocchocdoc Posts: 460
edited 6:50AM in EggHead Forum
But it won't be the last!

This was a really nice 23 lb turkey that has been in the freezer since Thanksgiving.

Did Little Steven's stuffing outside the bird.

Turkey took about 3 1/2 hours - the temperature was a little wonky - I think that I need to recalibrate my dome thermometer.

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I protected the breast with foil until the last hour. I had rubbed the skin with duck fat, salted and peppered. I basted a couple of times during the cook.

The bird turned out amazingly moist (the birds I have had from this same farm before have always been great) - I think the egg just took it up that extra notch.

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Comments

  • FluffybFluffyb Posts: 1,815
    Looks great, love turkey on the egg. Actually have a turkey breast on now.
  • Austin  EggheadAustin Egghead Posts: 3,770
    Mighty fine looking bird there. ;)
    Large, small and mini SW Austin
  • Great job man! I love the addition of the duck fat. Gonna try that next time!
  • atlpatsatlpats Posts: 102
    Looks tasty! Can't wait to try a turkey on the egg.
  • atlpatsatlpats Posts: 102
    Looks tasty! Can't wait to try a turkey on the egg.
  • Looks great Kerry, Happy Easter! Your Chocolate Bacon Bark was a hit at our Easter dinner last night.
  • chocdocchocdoc Posts: 460
    Primeggister1 wrote:
    Looks great Kerry, Happy Easter! Your Chocolate Bacon Bark was a hit at our Easter dinner last night.

    Glad the chocolate went over well.

    Did a butt using your rib rub the other day - turned out very well.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Not a big turkey eater but that one looks GREAT!!! Very nice
  • funk49funk49 Posts: 115
    That looks GREAT! I did a spatchcocked turkey for Thanksgiving. It was the best I ever had. :)
    b.t.w. Where do you buy duck fat? :whistle:
  • chocdocchocdoc Posts: 460
    funk49 wrote:
    That looks GREAT! I did a spatchcocked turkey for Thanksgiving. It was the best I ever had. :)
    b.t.w. Where do you buy duck fat? :whistle:

    Actually rendered it out of duck breasts while I was cooking them. Often get over half a cup per breast. I can also find duck wings often at an asian grocery store an I'll put those in the oven to render all their fat.
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