I'm not cooking until Friday, so I'm still working on my plans. I have an 11-12 lb turkey I will spatchcock and dry brine tomorrow. I've made a fresh batch of Simon and Garfunkel rub. I'm planning to do Meathead's gravy with the roasting pan under the bird. So far, I'm planning to follow his recipe closely. But, we have these wonderful Satsuma oranges from our CSA farmer. I'm thinking about putting one or two of them, halved, into the pan. I know folks like to put oranges inside the cavity when cooking turkeys intact. But, will the orange be good in the gravy? And if I put the orange in there, should I leave out the apple juice?
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Satsuma or no?
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Club Member
- Sep 2019
- 2540
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
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Charter Member
- Dec 2014
- 7355
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
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