Mad max turkey success

pantsypants

So I ended up cooking 2 birds today
One 14 lb bird and an 11 pounder
Cooked them both mad max style but kicked the temp to 340
On the second one i used duck fat instead of butter on the bird . Duck fat will be the staple now as it's easier to spread , way more delicious and the tan on the bird is amazing
I didn't get picks of the birds cut but

This is what I got <img

cazzy

All 10 of them look great!!!

How'd you like the gravy?

pantsypants

yeah there is an issue with this thing right now

pantsypants

@cazzy
That gravy is some of the finest food I have ever eaten !!!!

Mickey

Very nice from here

TexanOfTheNorth

Where do you get the duck fat?

Monty77

Bird looks good, curious about the gravy as well.  Tried this method a few times, bird is always good, gravy has been hit or miss depending on the choice of wine!  My best results came from a wine called 2011 Catena Chardonnay, cause it was aged in oak barrels it already had a natural light smoke flavour, which compliments the egg smoke nicely.  FWIW

Little Steven

TexanOfTheNorth said:

Where do you get the duck fat?

Loblaws has it sometimes, Longo's usually does

lousubcap

Most eggcellent!