I give you Thanksgiving dinner 2023. Ferndale Market turkey 18 pounder rubbed with Henrik ‘s turkey rub. Injected with a full stick of butter at 90 degrees. Cooked traditional style in oven until breast was 155 per the Combustion. Sliced using Chef JP’s famous slicing technique. Served with Brussel sprouts with bacon and roasted chestnuts, mashed potatoes, butternut squash with maple syrup and cinnamon, homemade cranberry sauce, stuffing, bread, and turkey gravy. Dessert was homemade pumpkin pie and chocolate mousse pie.
Ladies and Gentlemen, Panhead John , we crushed it.
Did a comparison of a spatchcocked smoked (350F) turkey and one that was seasoned exactly the same but SV (150 dark, 132 light) then grilled.
Pulled the spatchcocked bird at 150. Both had a two day dry brine and were juicy and well seasoned. Skin was better on smoked, the seared skin was also very good but I lost/tore a little on the grates.
The meat was just about perfect on both. Only difference was the surface/skin. They were both dry brining so salt penetrated.
SV wins on schedule ease but smoked wins on skin. Smoked I still hit dinner start time 5 minutes early.
Happy Thanksgiving everyone! I smoked a 16# turkey yesterday. Coated with a little olive oil and rubbed/dry brined with Kosmos Q’s Killer Honey Bee rub and then smoked with pecan. Simple and delicious. This morning I did a double smoked ham with a pineapple/apricot glaze and smoked Mac & cheese. Both were smoked with cherry and came out great. Served with a wide array of sides. The fam was happy!
Since it was just me today, I wasn’t about to go through a big traditional Thanksgiving meal and decided to do a pot of chicken and sausage gumbo …….no beans.
Last edited by Panhead John; November 24, 2023, 12:33 AM.
For something different besides mashed potatoes I make several potato galettes to share at the table on Thanksgiving. Each roasted in duck fat, butter, and containing layers of smoked gruyere cheese.
Thanksgiving dinner was a big hit, even though it was just four of us. I showed cranberry sauce earlier, and I made stuffing that I posted on another thread.
Maple Cornbread
I had a free turkey given to me, a nice small 12 pound Butterball, pre-brined. Since that was done for me, all I needed to do was fire up the Kamander, rub the turkey, and smoke. That was the most difficult part of the cook and it took me over 45 minutes to get it up to temp. Ambient temperature was in the mid-50's, but sunny and another great day to smoke a turkey.
I took a page from Meathead 's book and did the drip pan gravy trick:
Onion, carrot, celery, Bell's Seasoning, garlic, and water. I would add some Minor's chicken base later, when I reduced the gravy. It was really delicious, though my DW prefers a thick gravy.
Rubbed and ready to go:
Internal temp at about 155F, ready to pull the drip pan and start making veggies, mashed potatoes, and bake the stuffing:
Pulled at 165F, nice crispy skin on all sides. It took about 2.5 hours, maybe a little less, at about 350F. Carved up:
The spread (my son had some leftover French fries, LOL):
Plating:
Corn, green beans not shown. Pumpkin and cherry pies for dessert.
Did our traditional turkey dinner feast today. 23lb turkey because we love leftovers. Usually it just three of us but tonight we were blessed that two good friends came over to enjoy the meal with us. Here is the before and after turkey roast.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Was able to find a 7.5# Diestel bird. Spatchcocked and added the back to make stock for gravy. Spinach stuffed mushrooms, dressing, sweet potatoes (epic fail) and Brussels. Cranberry relish as well. Not shown: Pillsbury crescent rolls. Don’t judge….. the heart wants what the heart wants sometimes. I eat one per year. BUT, I did slather it in bougie French butter and dip in my awesome gravy!
Only got a couple pictures of dinner but it was truly awesome! Some wonderful sides, turkey was smoked and juicy delicious, and desserts at the end of the evening were great. Goofy, I had to turn my turkey pics because width said it was exceeded.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Despite many previously documented setbacks with turkeys this week, the finished product turned out better than turkey should ever taste. I had to cook it on my BIL's gasser, which neither he nor I had ever used before. Nevertheless, Spatchcocked honey-chipotle turkey was a hit. The other bird cooked by my MIL was an Ina Garten recipe. It isn't a contest, but I'm just sayin, there was nothing left on my serving platter after lunch 😂.
After lunch we started fishing and I caught this beatiful redfish on a paddle tail jig, which shall be posted later today on a platter. My BIL pulled out the Tequila and he and my other BIL proceeded to a semi-inebriated state. Waiting for my mother to wake up so she can give me the talk about how I made Jesus cry by drinking alcohol.
Last edited by hoovarmin; November 24, 2023, 06:38 AM.
Smoked turkey breast. Tamale casserole; sweet potatoes; butternut squash; green beans with Andouille sausage and bacon; mashed potatoes. A 2023 lemonade with a good nose and fruity notes and a smooth finish. (On call beverage of choice.) Pumpkin pie with whipped cream for dessert. That didn’t last long enough for a photo…
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