creative set up

Mainegg

I had to do a creative set up when I got to work today. Had a 10.5 lb turkey that swan in pineapple jc and red wine all night and a few spices wanted to cook it today at work to take home for my dad's b-day party. forgot the vertical roaster at home :blink: and did not want to go back and get it. SOOO I used a bunt pan LOL sat the bird down on it just like beer can chicken and all the juices are dripping nicely into the bottom of it. and it smells wonderful! stuffed the top of him with a few stems of pineapple sage and he is cooking away. To get him to fit as he was kind of tall I did the plate setter legs up then did the little green feet, lip down over the edge of the plate setter and set the pizza stone on top of that to do a spacer so I did not have a hot butted turkey. :silly: I have a chocolate custard cake cooling in the frig and a red onion tart ready to go on the egg when the turkey comes off in a few minutes.

BENTE

if i were you i would use those drippings to make gravy

Sauce, Gravy

Here is something that I found in my archives on making gravy. I posted it sometime ago, but I figured that it was worth repeating. Enjoy.Nature Boy,When it comes to gravy, I make it about million different ways. Here are some of things that I do.

Directions:
1 First, let us deal with the pan drippings. Depending upon how much fat there is to liquid, you could buy a special cup that has a spout at the bottom. It will pour off the drippings while the majority of the fat remains in the cup. I almost never do this. Next you have to deglaze the pan. My choices are (in order) Jim Beam, beer (Any kind, Porter works great for Beef), vermouth (Sweet or Dry), wine (any kind). It only takes a little bit to loosen the concentrated flavor off of the bottom of the pan.
2 Next, make a choice as to where the gravy is to be made, in the drip pan or a saucepan. I usually transfer to a saucepan. I put it on low to medium heat. Also, you are now going to stir constantly until you finished, so be ready. I use a whisk to stir with.
3 Increase the total amount of liquid to the amount you want. Do not try to add too much, I end up with between one to two cups of gravy. I use beer or stock, depending upon what I have and what I want the finished product to taste like. Bring the liquid to a boil and add any other seasoning except salt. Taste the liquid and adjust as needed.
4 Now it will be time to thicken the gravy. Here is where things get sketchy and I am just approximating the amounts. I will use any one of the follow combinations to thicken:
5 ¼ flour dissolved in ½ cup water
6 TBS corn starch dissolved in ½ cup water
7 ½ cup flour mixed with ½ cup sour cream
8 A roux made of equal parts flour and butter, fried either light or golden brown depending upon the flavor that I want. Start with 3 TBS of each
9 If you kept the existing fat content of liquid already, I would not recommend using the sour cream or roux. You could strain the flour or cornstarch mixture if you are worried about lump but I do not.
10 Add thickening to the saucepan. Continue stirring until it is thick. It will burn quickly.
11 If you like the color and flavor, you are done. If I am making a beef gravy I use Kitchen Bouquet to darken the color. If it still needs something, then add a little bit of it and taste again. Go easy on the salt and add only as last resort.
12 To answer your next question, I have never had gravy turn out the same way twice.
13 Good Luck,
14 RhumAndJerk


Recipe Type
Sauce

Recipe Source
Source: BGE Forum, RhumAndJerk, 12/22/00

Mainegg

oohhh don't worry next to the turkey it is the fresh whipped potatoes and gravy and the red onion tart. just to good for words. all we will be missing is the stuffing :huh:

BENTE

stuffing :pinch:

try dressing it is better than stuffing

Dressing, Thanksgiving Dressing TB


INGREDIENTS:
1/2 Bag Pepperidge farm cornbread stuffing
1/2 Bag Pepperidge farm herb stuffing
1 Medium Onion chopped
1 Stick Margarine
1 Lb Pancetta sliced thin and chopped
5 Ribs Celery split and chopped
2 Cans Chicken broth
1 Can Cream of celery soup
1 Can Cream of chicken soup
2 eggs
1 Bunch Sage chiffon (rolled up in a bunch and sliced thinly)



Procedure:
1 Sauté pancetta until crispy. Pull from pan with a slotted spoon to leave pancetta grease in pan. Add stick of margarine and let melt. Add celery and onion to pan and sauté until soft. At last minute add sage
2 In a large bowl add stuffing bags, pancetta, and onion, sage, and celery mixture. Next add both cans of soup, and both cans of chicken broth. Lastly Whisk eggs together and pour over entire mixture and stir well.
3 Pour mixture into a glass 9 x 13 dish that has been sprayed with Pam
4 Bake @ 350 for about 45 minute uncovered


Recipe Source
Author: Adaptation of Betty Phillips dressing

Source: BGE Forum, TBente, 2008/05/10

Mainegg

tomato, TomAAtoo ? LOL our family has always called it all "stuffin" LOl :unsure: and one of my favorite parts of thanksgiving. that and fresh cranberry salad.
Any ways here is the bird coming off. and the onion tart going on. smells great!




this last one shows how I set it up so my bunt pan would not be ruined :( plate setter legs up green feet down over edge and pizza stone on top of those. worked great!

Grandpas Grub

Very nice, wish I could have some of both...

GG

Pork Butt Mike

Mainegg my hat off to you for a great idea, your thinking out of the box and that is great. It looks like it came out great and I hope you did save those drippings for the gravy. I like what you did there.