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Turkey pics

WessB
WessB Posts: 6,937
edited November -1 in EggHead Forum
Well we just got home from our delayed thanksgiving celebration. Everything was a success, and I have put together a small webpage showing pics and describing the whole cook if any of you wish to see it, here is the link..it`s under "my cooks" and the brine worked out great, finished a 23 1/2 # bird in under 5 hours.....[p]Wess
[ul][li]WessB`s[/ul]
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Comments

  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    breasts.jpg
    <p />WessB,
    I was going to take photos, too, but I got so wrapped up in things, this was the only one I took. Pathetic, huh?[p]TNW
    The Naked Whiz
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  • WessB
    WessB Posts: 6,937
    The Naked Whiz,
    You more than made up for it with your cart building compilation...absolutely entertaining, I`m sure it took a lot of time not to metion imagination...[p]Wess
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    The Naked Whiz,[p]Pathetic, yes. But the pastel colors are magnifique!!

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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    WessB,
    great pics. .. from your finish temps, and the clean looking breast slice, looks like the bag-o-ice served you well . . .glad it turned out for you. .. [p]happy belated t-day. .
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  • Hammer
    Hammer Posts: 1,001
    WessB,
    Great tutorial on the turkey cook. Hope you had a great thanksgiving.
    Hammer

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  • QBabe
    QBabe Posts: 2,275
    Howdy Wess,[p]So how did you like the brined bird? Have you done them without brine before and which way would you do it again?
    Just curious...[p]Our weekend cooks were lamb on the small (Thurs), sauteed shrimp with grits and sausage patties for breakfast and steaks for dinner all on the mini(Fri), ribs on the large (Sat) and spaghetti sauce on the large (Sun). [p]Tonight will be grilled portabella sandwiches with french bread, apple butter and smoked gouda and maybe a nice tossed salad. Didn't get the medium fired up, so she needs to be used...hee hee![p]Mornin' coffees to ya,
    Tonia
    :~)[p]

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  • WessB
    WessB Posts: 6,937
    QBabe,
    We actually did a test bird a weekend or two prior with no brine, it was great also. I probably lean towards the brining as it really isnt that much work, when I poked the thermapen in this brined guy the juice literally squirted out the hole...the jury is out on how much of the brine flavor was detectable but it was NOT salty as many had expected.....Girl you are an inspiration to all of us, some of the stuff you come up with is amazing...[p]Wess
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