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MadMax' Turkey

ButtmanButtman Posts: 17
edited 7:21AM in EggHead Forum
Wow. I did the Turkey recipe TNW is so kind to post on his site that Mad Max shared with everyone I guess last November or so. That gravy is out of this world and the turkey was delicious. I brined ours for a day, and I think it was not needed ( I bought a fully natural unfrozen bird). Cooked a 12# bird at 325*F. I did the butter rub, a light dusting of chopped thyme, sage, and rosemary, and a sprinkle of Dizzy Dust. The bird just fit with an inverted plate setter, throw away drip pan with water, and grid on top, with roasting pan, V roast rack, and the bird.

Comments

  • Buttman,
    sounds great. . .glad to hear it worked out so well for you. .. with the throw away drip pan, did you manage to save the drippings for the gravy?? . ...i had the hotline open today and smoked signals called to talk prime rib. .. next holiday, i'll have to make sure its open for all to call. ..its a lot of fun. ..

  • ButtmanButtman Posts: 17
    I had the throw away on the platesetter, then the grid. On top of the grid was a large oval roastpan, with the turkey in it on a v-rack. So yes, I got all the drippings. Was about 40% fat, 60% heaven when seperated.
  • Buttman,
    yep, 40/60 sounds about what i end up with as well, but dang that crud is what really makes the gravy taste good. ..sounds like you'll be ready for thanksgiving now. ..[p]again, glad it all worked out well for you. ..

  • ButtmanButtman Posts: 17
    Max,[p]The other key thing about your recipe is the amount of gravy it produces while preserving a rich flavor. I had a quantity without reduction other than for the stock during cook that more than can deal with left overs which most recipes lack. I am glad I tried it and tasted it and will do again. The all natural bird only came with the neck but still made decent stock. I tweaked the stock at the end with a touch of red wine for more body as it likely lacked the flavors the other goodies in the cavity usually bring.[p]-Mike
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