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5th time is the charm for Turkey tasting
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GrannyX4
Posts: 1,491
We have been trying various cooking methods and spices for our turkey day on the BGE and I'm happy to say that tonight we have a winner. Boy I am so glad that we found a good combination that we like. We have eaten so much turkey and chicken that I thought we were going to start clucking. The spice combination is from Ina Garten and this is my revised recipe tweaked to our taste.
Herb poultry butter
Ingredients
1 teaspoon garlic powder
2 teaspoons dry mustard
1 teaspoon dried rosemary leaves
1 teaspoon dried sage leaves
1/3 teaspoon dried thyme leaves
2 teaspoons kosher salt
1 teaspoon white pepper
1 stick of butter
Combine all to make a compound butter. Rub the butter over and under the skin. We spatchcocked the bird between 375 and 400, indirect until it was cooked. The higher temp gave a nicer color and crisper skin. Combine the spices again and set aside for the gravy.
The gravy was the best I have ever made. Since I haven't made much gravy it may not be saying too much but I'm pleased. I browned the backs necks, onions, celery, giblets and carrots in butter until they had a nice brown color. Then they went into the pressure cooker with 6 cups of chicken broth. Pressure cooked for 35 minutes. Poured all into a pan with 1 bay leaf and simmered until it reduced to 4 cups. Removed the vegetables and giblets, added the spices 1 teaspoon at a time until they tickled my taste buds. Then I mixed 1/2 cup of flour in a shaker jar with some water until it was the consistency of milk. Brought the broth to a boil and slowly whisked in the flour until the broth had a consistency that I wanted.
Now the only thing left to try on the bird is duck fat and William-Sonoma won't have it until the 16th.
It sure is tough for this OLD girl to learn new tricks!
Herb poultry butter
Ingredients
1 teaspoon garlic powder
2 teaspoons dry mustard
1 teaspoon dried rosemary leaves
1 teaspoon dried sage leaves
1/3 teaspoon dried thyme leaves
2 teaspoons kosher salt
1 teaspoon white pepper
1 stick of butter
Combine all to make a compound butter. Rub the butter over and under the skin. We spatchcocked the bird between 375 and 400, indirect until it was cooked. The higher temp gave a nicer color and crisper skin. Combine the spices again and set aside for the gravy.
The gravy was the best I have ever made. Since I haven't made much gravy it may not be saying too much but I'm pleased. I browned the backs necks, onions, celery, giblets and carrots in butter until they had a nice brown color. Then they went into the pressure cooker with 6 cups of chicken broth. Pressure cooked for 35 minutes. Poured all into a pan with 1 bay leaf and simmered until it reduced to 4 cups. Removed the vegetables and giblets, added the spices 1 teaspoon at a time until they tickled my taste buds. Then I mixed 1/2 cup of flour in a shaker jar with some water until it was the consistency of milk. Brought the broth to a boil and slowly whisked in the flour until the broth had a consistency that I wanted.
Now the only thing left to try on the bird is duck fat and William-Sonoma won't have it until the 16th.
It sure is tough for this OLD girl to learn new tricks!
Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
Comments
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Sounds good! So you used the plate setter for the whole cook? When you spatchcock a chicken do you cook it direct?Geaux Tigers!!!
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I do it both ways. For the turkey with so much butter on it I felt I should do indirect. Also on THE day I will be filling up the egg with boneless breasts too and I was afraid that there would be too much fat dripping down on the lump.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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It's better to make a roux with the flour and add your stock to it ... more flavor, better color and no lumps.Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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