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Confit turkey legs - looking for advice on my Thanx plan

2

Comments

  • caliking
    caliking Posts: 19,780
    So very NICE!! 

    I’m starting to feel that TDay spirit now. Thanks for getting me there. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • GrillSgt
    GrillSgt Posts: 2,507


    I'm a Molly fan. 
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  • 20stone
    20stone Posts: 1,961
    11 lbs of turkey leg quarters swimming in 5 lbs of duck fat. Going into a 250F oven overnight


    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • thetrim
    thetrim Posts: 11,387
    The suspense......

    cant wait to see how this turns out!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • gdenby
    gdenby Posts: 6,239
    "Bonus pic - @20stonespice is pre-doing the filling for a pear, apple, cranberry pie. Those of you in Chicago might know this one from Hoosier Mama’s pie shop. Our apartment smells pretty good right now. "

    :) If I had wings, I'd fly to Hoosier Mama's at least once a week. Or, at least until I was so heavy the wings wouldn't work, and I'd have to walk.

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  • 20stone
    20stone Posts: 1,961
    edited November 2018
    thetrim said:
    The suspense......

    cant wait to see how this turns out!
    Good news and bad news....

    One recipe I looked at said 350 for ~3 hours (for one turkey’s worth of quarters) and another said 250 for ~3 hours. Based on the size of the turkeys, I opted for 250F for 10 hours, thinking that I had 16lbs of mass to heat (not dissimilar to a big pork butt). 

    We pulled it out this AM and it was done by a mile.  I wanted to pull out whole quarters to hot roast for the glory pic, but it all just fell apart.  It is super tender and tasty, if not as photogenic as I had hoped. We took the opportunity to pull out all the annoying tendons from the drums, and threw the bones into the stock.

    Now the pulled dark meat is back in a bath of duck fat until Thursday. 

    When we do it again, I think 5-6 hours at 250F will be better. 






    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • 20stone
    20stone Posts: 1,961
    Breasts getting glued up and bagged. 

    Mis - pepper, salt and Moo Glue


    Moo Glue has the consistency of talcum powder, and I guessed how much to sprinkle on (and I guessed quite a bit). 

    Saran Wrapped in a tubular shape


    Bagged, tagged, and ready for a soak


    Cook temp and time on the bag for easy tasking
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    You are fine on the moo gloo. Better a little too much than too little. I’ve never noticed it once it’s cooked in. 
    Keepin' It Weird in The ATX FBTX
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  • caliking
    caliking Posts: 19,780
    I see turkey hash tacos, with some nicely crispy bits, in thy future.

    Looks like prep is going swimmingly. I'm envious that you have multiple kitchens at your disposal.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • milesvdustin
    milesvdustin Posts: 2,882
    Mmmm tacos 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    are you wrapping the roulades in skin or rolling naked? Can't really tell in the bags but looks like no skin?
    Keepin' It Weird in The ATX FBTX
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  • 20stone
    20stone Posts: 1,961
    The Cen-Tex Smoker said:
    are you wrapping the roulades in skin or rolling naked? Can't really tell in the bags but looks like no skin?
    I am going al fresco.  I looked at the size of these and really didn't have enough skin to go around.  Plus, the crispy skin thing is tried and true for me, and, after the confit debacle, I wanted to play a little safe.

    caliking said:
    I see turkey hash tacos, with some nicely crispy bits, in thy future.
    You and me both.

    caliking said:
    Looks like prep is going swimmingly. I'm envious that you have multiple kitchens at your disposal. 
    We are on schedule, and banging out some chocolate chip cookie dough tonight to hand out warm cookies to our arriving guests tomorrow.

    As for multiple kitchens, it will be a help, but we are ahead on prep as well, so the fridge space is the real boon here.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • lkapigian
    lkapigian Posts: 11,549
    Great Documentation
    Visalia, Ca @lkapigian
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  • GlennM
    GlennM Posts: 1,449
    Is Amazon the only source for the Moo glue?  Shipping is 50% of the price
    In the bush just East of Cambridge,Ontario 
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  • YukonRon
    YukonRon Posts: 17,261
    This has got to be one of the best posts ever.
    Thank you.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • 20stone
    20stone Posts: 1,961
    GlennM said:
    Is Amazon the only source for the Moo glue?  Shipping is 50% of the price
    I expect that you can get it at a restaurant supply house.  We do Amazon Prime so shipping was “free”. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Legume
    Legume Posts: 15,936
    YukonRon said:
    This has got to be one of the best posts ever.
    Thank you.
    I think these guys are slowly working toward reanimating an animal of some kind.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    GlennM said:
    Is Amazon the only source for the Moo glue?  Shipping is 50% of the price
    Modernistpantry.com has it but I think that’s their amazon page. When it comes to gluing meat parts together, sometimes you just have to pay the freight. 
    Keepin' It Weird in The ATX FBTX
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  • lkapigian
    lkapigian Posts: 11,549
    @The Cen-Tex Smoker @20stone what is the difference in the 3 meat glues  (RM GS and TI )..........sorry for the brief hijack
    Visalia, Ca @lkapigian
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179

    lkapigian said:
    @The Cen-Tex Smoker @20stone what is the difference in the 3 meat glues  (RM GS and TI )..........sorry for the brief hijack
    https://modernistpantry.zendesk.com/hc/en-us/articles/203724028-What-s-the-difference-between-all-of-the-Meat-Glues-?mobile_site=true
    Keepin' It Weird in The ATX FBTX
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  • 20stone
    20stone Posts: 1,961
    Skin in process. Ready for the oven to crisp.  It gets topped with another parchment and half sheet. 


    Meanwhile, our new tradition of a slice of pie for “pre-breakfast” on Thanx is underway


    On the stove, chilaquilles are underway, w eggs getting dropped en masses into the SV


    Onions and stuff


    Chilaquilles traditionally uses shredded chicken, but since we have an MST of confit turkey legs...


    Happy Thanksgiving everyone!
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Nice use of the confit turkey. Off to a good start!
    Keepin' It Weird in The ATX FBTX
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  • buzd504
    buzd504 Posts: 3,877
    @20stone @20stonespice please adopt me.
    NOLA
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  • 20stone
    20stone Posts: 1,961
    edited November 2018
    Turkey skin crisped up - tasty!


    Chilaquilles (topped w confit turkey leg and @lkapigian jalapeño sauce)


    Cardamom yeast rolls on the rise


    Turkey breast in the sous vide (We needed to free up counter space)

    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Man. Great start to a great day 
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  • lkapigian
    lkapigian Posts: 11,549
    Awesome @20stone !
    Visalia, Ca @lkapigian
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  • 20stone
    20stone Posts: 1,961


    From 9’oclock on the plate:
    9 - SV turkey breast
    10 - roasted turkey skin
    12 - confit thigh
    2 - mashed sweet potatoes (w looots of butter)
    4 - stuffing (w looots of turkey stock and butter)
    6 - cranberries 
    8 - cardamom yeast roll
    center - greens cooked in turkey stock w a ham hock and loooots of garlic

    So, all covered in gravy

    Thanks for putting up w the play by play
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Strong work right there.  I never realized the work in skinning a whole turkey and breaking it down.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    theyolksonyou said:
    Strong work right there.  I never realized the work in skinning a whole turkey and breaking it down.  
    Try it with a pig sometime. Bring a cooler. 
    Keepin' It Weird in The ATX FBTX
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    The Cen-Tex Smoker said:
    theyolksonyou said:
    Strong work right there.  I never realized the work in skinning a whole turkey and breaking it down.  
    Try it with a pig sometime. Bring a cooler. 
    The amount of fat compared to a chicken was surprising
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