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Turkey two ways

Thanksgiving at Mom’s  house.   I did the bird.  

Broke it down and skinned it.  Fun with meat glue!  Broke down thighs and legs.  Deboned and detendoned (new word). Seasoned with rosemary, sage and parsley from the herb garden.   Glued back together and glued on skin.  Damn, turkeys have a shît ton of fat under the skin!  SV @152 for 4 hr.  



Then fried at 350 until brown.  


Breast was smoked with oak and cherry for 3.5 hr.  Them braised in foil with butter for another hour.  I injected with Kerry Irish at about 130 IT



Carved at moms.  Had a few sides.  Missed the desserts. 


The breast was by far better than the dark meat. I should have fried longer.  

My my new second cousin like the dressing.  


Jason NW GA- home of carpet and Mexican restaurants
LBGE, MM, BS (Blackstone and the other kind)
One sorry Labrador

My chili did not suck. My wings either. 

Comments

  • lkapigianlkapigian Posts: 4,433
    Heck Ya @theyolksonyou .....Haopy Thanksgiving My Friend 
    Visalia, Ca
  • 20stone20stone Posts: 1,686
    edited November 2018
    Excellent cook!
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • lousubcaplousubcap Posts: 18,569
    Now that is getting after it.  Very creative.  He!! yeah. 
    Happy Thanksgiving.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • @lkapigian @20stone @lousubcap thanks fellas.  It took some doing.  That skin was hard to clean up and I wonder if I didn’t do enough and it didn’t crisp for that reason. 

    Funny thing.  My brother has been in restaurant management for 20 years and now is in sales for wholesale food distribution.  He asked me if I only cook the breast and I pointed out the dark meat.  He said, so you had it processed differently.  Me, no I bought a bird and broke it down.  Lol
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • JeremiahJeremiah Posts: 6,220
    Great pics and turkey all around. Happy thanksgiving bitterman family. 
    Slumming it in Aiken, SC. 
  • calikingcaliking Posts: 11,954
    Very nice! You make it look easy, but there’s more than a fair bit of sweat equity there. 

    These supposedly work well for scraping subcutaneous poultry fat:


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 11,954
    And a few months ago, I got into a polite argument with a Sysco sales guy about what a packer was. It was polite only because his kid is caliprince’s “best friend”.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • I would love to do this but man that is so much work lol. Maybe for my parents at xmas time on there weber (dad cant cook on a egg lol) 
    Jacksonville, FL
  • Photo EggPhoto Egg Posts: 8,617
     Damn, turkeys have a shît ton of fat under the skin!   


    I broke down a whole previously frozen Butterball, 18+ pounds.
    I started by skinning the entire bird. I was half tempted to stop. That was the nastiest, fattiest bird I have ever dealt with. I cut and ripped off the larger pieces of fat and scrapped what I could. Wish I would have taken a weight.
    Your birds and side dishes look outstanding...
    Thank you,
    Darian

    Galveston Texas
  • FoghornFoghorn Posts: 6,952
    That’s as pretty a turkey picture as I have ever seen. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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