duck fat gravey and turkey

fishlessman

mentioned adding duck fat to max a couple weeks back for the turkey cook, best gravey ive ever made. mixed the fat with some herbs and a little salt and put it in the freezer, during prep it went under the skin then rubbed the whole bird down with some then the butter with more herbs. bird was good but the gravey was over the top and i got alot of it, more than usual. made a couple pots worth of gravey for the freezer

started the turkey legs toward the hot spot (hinge) which jump started the cook in the thighs, you can see this works



spun it 180 towards the end of the cook to finish it up



first pot of gravey



turkey storage



some breakfast



was still thinking about the gravey and couldnt let that fat go to waste, so another pot for the freezer :laugh:



some sliced turkey for saterdays casserole



why you put the casserole down before fighting that stupid door spring on that oven thing happy dogs :laugh:

Pork Butt Mike

Nice looking cook and the duck fat is awesome for the gravy. I can taste it from here. I WISH>>>>>LOL Good Eats Bud :woohoo:

Gator Bait

 
Great looking bird!, Great looking gravy!, Great looking breakfast! (does that have a nap included? I would need one after that!), Great looking post! As for the last photo I'm not going to say I am sorry the dogs are happy, that just doesn't sound right.

That extra gravy is like money in the bank, you'll be a happy camper when you can haul that out and enjoy.


Blair


 

Mr Holloway

Very nice bird
I will have to try the duck fat on my next bird

fishlessman

i dont know how you can flip a casserole so perfectly to land upsidown like a jello mold, could never do that if i tried to :laugh: just glad everyone was there to see it done so perfectly

BobS

Looks and sounds great.

mad max beyond eggdome

no question fish....duck fat on the turkey, mixing with the drippings made for the best gravy EVER!!!!!. ...thanks for the great idea....it was unbelievable!!

fishlessman

it really made a difference with the gravey, thought i would have got more flavor from the turkey, the skin roasted up nicely but i didnt notice much difference with the meat. next time the fat that goes under the skin gets a little more salt with the herb rub i use, was hesitant to put too much salt under the skin with the crowd i had. need to learn to do more with duck sisterinlaw is takeing food classes, right now she is in food safety classes, have to do more prep before the food police show up :laugh: told her i had the duck grease sitting on the counter for months and thats why it was green :laugh: :laugh: pretty cool stuff, could flavor it with all sorts of things and freeze it, stays soft enough to scoop out what you need

mad max beyond eggdome

i used my entire duck....carcass and neck went into the stock pot with the turkey neck and giblets...made for fantastic stock for the gravy!!....i sauted the liver for a little chopped duck liver that sydney and my wife said was spectacular!. ...and i grilled up the legs and breasts on saturday with a marinade a friend of mine turned me on too (basically melted butter, brown sugar, garlic, tobasco, worcestishire sauce) - they were great ....roasted indirect at 400 degrees till browned and the skin was crispy. ..legs done at 155 and breasts done at 135. ...beautiful pink meat....best duck meat i've ever eaten. ...

fishlessman

ill have to give the hot roast another shot, been doing them low and slow. mine went into a nueburg sauce that ripnem posted a week back, some really good stuff. i really like duck but for some reason i never make it, how did you render it, part it out and slow fry the skin from the rest, or make the stock and chill out the grease. mine was slow roasted whole and chilled and separated and then used on the bird, first gravey was pure duck fat for the roux, second was a mixture of fats from both duck and bird which was better, both got stock from the roast of the turkey and from the stock pot neck and giblets. stayed with your method for everything else but the duck fat

mad max beyond eggdome

i completely deconstructed the duck....first i removed the legs and wings....then i separated the rest of it from the carcass. ...cut the breasts free form the rest of the skin ....threw the carcass and the wings in the stock pot...left me with a fairly big slab of skin (from the back and around the breasts)...put that in a separate pot on a low temp for a couple of hours to render out all the fat until i was left with 'cracklings' from the skin. ..

here is a pic of everything after i took it all apart...

fishlessman

picture says it all, next time, thanks. looks like a good starter kit for some gumbo i definitely missed out on the cracklings.

eenie meenie

fishless, the duck fat gravy that you and Max made looks soooooo good.

Florida Grillin Girl

It all looks so good (except for the plate on the floor). I will try the duck fat thing next time. Your sammie looks to die for, great pic.

deepsouth

looks like that turned out quite nicely for you!

Egg Juju

Duck fat is liquid gold! Great looking turkey!