Turkey ballotine & sliced up the 28 day dry aged ribeyes

yzzi

The title explains it all. I'm pooped right now as its the first time sitting down since noon. Cooked one of the best rack of pork tonight. Rubbed with red eye express and finished off with @shtgunal3 apple butter. It was stinking good, so was the pork. Sorry for the after pic. It was 7 and the kids were hungry.

After that my buddy and I deboned the 15 pound turkey and stuffed it with a turkey and wild boar sausage mix along with some aromats and a bit of bacon chunks. Rubbed with baking powder and more red eye express and put it in the meat locker to get some really good airflow on the skin to crisp up. That being said I didn't want to leave the ribeye in there too, though I'm sure it would have been fine. So I sliced it into steaks and trimmed. I taste a end piece and can't wait till I dig into these Saturday.

Alright, my pics aren't loading... I'll post later.

yzzi

Pork


Turkey

Ribeyes

pileit1971

Man, I want to see pictures of that Turkey all cut up tomorrow.  I can't even imagine how you de-bone an entire Turkey...

yzzi

It was a two man job. I knew once I sliced into that bird there was no going back. Tieing it was a bit tricky. I think it'll turn out well

hapster

@yzzi
Looks awesome, can't wait to see the finished turkey sliced. The steaks look amazing! Enjoy! Happy Thanksgiving!

stemc33

The pork looks great :-bd Be careful when leaving utensils in photos though, the haters might come out of the computer and get you. I know forks have been a hot topic lately, maybe knives are next.

shtgunal3

Looks awesome man! I hope y'all liked the apple butter. I'd kill for one of those ribeye's! Looking forward to finished pics.

grege345

Wow! Looks incredible!!!!

yzzi

Thanks everyone. @shtgunal3 the apple butter is really good. I grew up in PA dutch country and have had plenty, but yours had a lot more spice (cloves I believe) than what I've had, and I loved it. I saved some for my bagel this morning.

@stemc33‌ I think I missed the threads on utensils, What'd I miss?

lousubcap

@yzzi-great preps and cooks.  Most eggcellent job on the knotting up of the turkey.   I can never get any kind of symmetry even with a lowly chix.  Enjoy the end-results and have a great Thanksgiving.

blind99

Great job! Those steaks are going to be amazing!

paqman

Standing by for the finale!

johnmitchell

Love everything on this post..But those Steaks take centre stage..

yzzi

Thanks everyone. Steaks are Saturdays dinner. I waited this long so what's another few days.

yzzi

Alright, here's a shot of the ballotine that just got put in the egg.

Turkey turned out spectacular! Thighs were pointing towards the back and were 180 while the white meat and sausage bacon stuffing reached 160. I basted with maple syrup at the end. This was by far the easiest turkey I've carved.

lousubcap

This thread is relegated to the "Trash file" after I write this comment. Friggin awesome- That is the Thanksgiving home-run right there.  I am over-challenged with the chix ballotine never mind the Turkey.  Most eggcelent.  Several here could dry-age but most couldn't  ballotine a turkey.  Just an opinion...

caliking

Meat fest! Very impressive job on that turkey. Looks amazing.

logchief

yzzi said:

It was a two man job. I knew once I sliced into that bird there was no going back. Tieing it was a bit tricky. I think it'll turn out well

That's a very professional looking job on the tied up turkey, beautiful finished pics

yzzi

Thanks @lousubcap‌ and @caliking‌. I'm pretty sure the guests left me with none left over, lol. I'll take that as a good sign. More room for those ribeyes.

NPHuskerFL

Dang! :-bd
Love it man!!!

Sammi

@yzzi

Today is the day tor a Turkey Football.

Looks great.

Little Steven

Beautiful job on the ballotine. I did a 30 lb and 12 lb on our Thanksgiving...Never again.

yzzi

30 pounds? That's an ostrich!

Little Steven

I couldn't believe it was so cheap. It was missing some bits.

paqman

Awesome!

DMW

Nice job on the ballotine!

RRP

Nice work! Your rib eye is beautifully marbled, but I really have to ask...why did you stop aging at 28 days? A rib eye sub primal can take 35 days with ease and even 45 is better. Just trying to be helpful, not argumentive.

yzzi

RRP said:

Nice work! Your rib eye is beautifully marbled, but I really have to ask...why did you stop aging at 28 days? A rib eye sub primal can take 35 days with ease and even 45 is better. Just trying to be helpful, not argumentive.

I know... The answer lies solely with me making sure my wife likes this :-) I didn't want to go too strong on taste change especially since she's never had anything go that long.
Plus with it being boneless I was concerned about it drying out too much. That concern was gone after I sliced. Next time (assuming the wife lets me) I'll go that long.

RRP

yzzi said:

Nice work! Your rib eye is beautifully marbled, but I really have to ask...why did you stop aging at 28 days? A rib eye sub primal can take 35 days with ease and even 45 is better. Just trying to be helpful, not argumentive.

I know... The answer lies solely with me making sure my wife likes this :-) I didn't want to go too strong on taste change especially since she's never had anything go that long. Plus with it being boneless I was concerned about it drying out too much. That concern was gone after I sliced. Next time (assuming the wife lets me) I'll go that long.

@yzzi ok - I understand your need for caution, but once she learns how aged beef is rich in taste by eliminating the tastless water in it, plus the longer it is aged the more fork cutting tender it becomes then hopefully she will become a fan! After all you can age beef at home and enjoy it rather than pay high prices at good steakhouses for their aged beef! Aged beef stands on its own and needs little more than salt rather than some taste bud altering rub. Just remember your aged beef will cook faster than "grocery store red" beef so cook to temperature NOT to time!

yzzi

Thanks @rrp, will do.

allsid

Mad props for you doing a turkey ballottine.

Such a fan of the Pepin chicken one, so exponential respect for one done with a turkey.