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Confit turkey legs - looking for advice on my Thanx plan
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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 2013A happy BGE family in Houston, TX. -
I'm a Molly fan. -
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 locationAustin, TX -
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
Tampa Bay, FL
EIB 6 Oct 95 -
"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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thetrim said:The suspense......
cant wait to see how this turns out!
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 locationAustin, TX -
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 locationAustin, TX -
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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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 2013A happy BGE family in Houston, TX.
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Mmmm tacos
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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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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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?caliking said:I see turkey hash tacos, with some nicely crispy bits, in thy future.caliking said:Looks like prep is going swimmingly. I'm envious that you have multiple kitchens at your disposal.
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 locationAustin, TX -
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Is Amazon the only source for the Moo glue? Shipping is 50% of the priceIn the bush just East of Cambridge,Ontario
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This has got to be one of the best posts ever.
Thank you."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
GlennM said:Is Amazon the only source for the Moo glue? Shipping is 50% of the price(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 locationAustin, TX -
YukonRon said:This has got to be one of the best posts ever.
Thank you. -
GlennM said:Is Amazon the only source for the Moo glue? Shipping is 50% of the priceKeepin' It Weird in The ATX FBTX
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@The Cen-Tex Smoker @20stone what is the difference in the 3 meat glues (RM GS and TI )..........sorry for the brief hijackVisalia, Ca @lkapigian
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https://modernistpantry.zendesk.com/hc/en-us/articles/203724028-What-s-the-difference-between-all-of-the-Meat-Glues-?mobile_site=truelkapigian said:@The Cen-Tex Smoker @20stone what is the difference in the 3 meat glues (RM GS and TI )..........sorry for the brief hijack
Keepin' It Weird in The ATX FBTX -
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 locationAustin, TX -
Nice use of the confit turkey. Off to a good start!Keepin' It Weird in The ATX FBTX
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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 locationAustin, TX -
Man. Great start to a great day
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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 locationAustin, TX -
Strong work right there. I never realized the work in skinning a whole turkey and breaking it down.
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theyolksonyou said:Strong work right there. I never realized the work in skinning a whole turkey and breaking it down.Keepin' It Weird in The ATX FBTX
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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.
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