Yule log - sort of

Could not have assed this one up more if I tried. Wanted to make a turkey & stuffing fatty, so I picked up a 14 pound fresh turkey:



here is my knife, like trying to cut meat with your finger



about an hour (& 300 F's) later:



ran it through the grinder:



took some of the bones, some veggies, butter and wine, added to the turkey pan:



the rest of the carcass went into a stock pot with the giblets & more veggies:



made some sausage & cornbread stuffing:



& into the two rolled out fatties:



seasoned up:



few hours later after they were all firmed up, set up the egg mad max style & added the pan:



on top of that went a veggie cooker:



on with the fatties:



about an hour & a half later:



This is where it took a turn for the worse, I ‘guestimated’ the timing, & when I went out to check on them, they were sufficiently over 170 degrees to make them slightly difficult to penetrate with the thermometer :blink: :

Also, I thought I smelled something burning, so I rushed the entire assembly into the house to discover that the pan was charred black, bones, veggies, everything, carbon

visions of mad max gravy gone (no squeezens, no crud, no nut’n), I turned to the stock, made a roux, added the wine & stock, then tasted, realized I never tasted the stock itself, had no taste, not enough salt, easy enough to fix you’d think, but the gravy tasted like paste, looked like vanilla pudding, it sucked

anyhow, sliced one of the fatties down, poured the paste on, & served to the family :laugh: .

It was edible, but not really. So overcooked it was actually hard. I thought there would be enough dark meat in there to balance out the dry (un-brined no less) white meat. I was wrong, & over-cooking it by 25 degrees didn’t help matters:







believe me it looks better in the pictures than it was, but at least the beer was good



Merry Christmas everyone