I didn't get any pics of the bird before I cut it up, but as you can tell from my son, it turned out all right!
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Last edited by prepperjack; November 27, 2020, 08:21 PM. -
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Part 2, the Italian spin today. I'm still amazed this plus traditional turkey was served on the same day years ago. Abridged picture is just my plate, ravioli , bracoile and sweet sausage in a meat sauce.
And dessert apple pie.
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Last edited by jfmorris; November 27, 2020, 11:09 PM.Comment
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That bottom photo is outstanding! I am really glad that you had a joyous holiday with the good news you shared. Honestly, if you had posted a completely overcooked turkey, it would not have mattered. Again, happy holidays for this year and for many years to come.Last edited by tbob4; November 29, 2020, 08:16 PM.
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I don't have any good photos as it ended up being a stressful day of helping a friend find an escaped pet (safe and home now). I do want to give a shout out to fzxdoc for the franklin turkey breast lead. Before running off I wrapped ours in foil with the butter, lowered the temp and it was plenty juicy despite being slightly over. Will be trying again when can hopefully get a longer smoke on it first.Comment
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Kudos for helping find the lost pet! That’s a very good excuse for no pics. Everyone should give you a "like" even without pics! -
It's good to hear that the turkey turned out fine and that the pet was found and brought back to its loving home. What excitement for a Thanksgiving day that was supposed to be a peaceful and quiet one.
That Aaron Franklin turkey recipe is indeed a real winner.
Kathryn
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My wife’s turkey pot pie.Comment
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Not too many pics this year. But it was enjoyable. We have a lot to be thankful for. My oldest daughter tied the knot, and my son’s wife is preggo. I’m gonna be a grandpa!!
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I just now did RonB That’s really good Charlie. Great stuff! The meal also!
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My first smoked turkey ever and my first turkey in eighteen years!
14 lb bird, dry brined for 40 hours. S&G rub. Smoked in the PBC for 3.5 hours with a single chunk of pecan.
This turned out fantastic. It was shockingly juicy. Just a hint of smoke. What is really interesting is that unlike many dishes, you don't taste the rub; rather you taste this fusion of meat+rub. Meathead nailed it on the S&G rub for turkey. I was skeptical that the herby profile wouldn't match with a smoked turkey, but it is perfect. Very, very complementary.
You can see the two sacrificial sausages, impaled on the "feet" of the PBC turkey hanger, that were used to try to keep things moist. They actually "fused" themselves to the turkey halfway through the cook.
Look at that wing piece! You know you want to bite into it.
Leftovers for days....
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Forgot to post my Thanksgiving bird! First time making a turkey, Thanksgiving is always hosted elsewhere. We had a small 10 person gathering and this turkey was a hit, thanks for the recipe!Attached FilesComment
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Thanksgiving Pork Shoulder
Here's the "recipe" I used for about 18 lb of meat. It works just as well for one pork shoulder as two.
Fifteen hours in an aluminum pan on the smoker at 225 degrees. The meat got up to about 170 internal temperature.
Add veggies and two cups white wine to the pan and move to the oven at 350 for another two or three hours until the meat reached about 190 internal temperature. For veggies, I used potatoes, carrots, onions, cauliflower, and cabbage. (Couldn't make up my mind)
De-fat the juices. The cup in the background is all pork fat.
For a gravy, blend veggies, some of the de-fat juice, and a cup of heavy cream. Salt and pepper to taste. Don't blend any carrots unless you want orange gravy. You'll be surprised how good this is.
Eat.
The pork should have a little more structure and chew than pulled pork. If you want something more like pulled pork, cook to an internal temperature around 203 degrees.
The top veggies get some char. The bottom veggies are braised and soft. Together it makes a nice contrast.
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