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Buttered turkey with bone marrow mash

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    Buttered turkey with bone marrow mash

    Hi friends,

    yesterday I decided to cook a whole turkey on my grill. I like cooking the whole bird, plenty of food to go around. This time I wanted to try and add some flavor to the mash also, so I made it with bone marrow. The bone marrow replaces half the butter I normally add to the mash. It turned out very good indeed, there's just more flavor to marrow vs real butter.

    I rubbed the turkey with bbq rub, and then injected 100 grams of (melted) butter in it. The butter injection works really well with turkey.

    I put the turkey on at 1pm, and it was done 2.5 hours later (a 9lb bird). I smoked it with cherry wood at 270° F. But to make sure I could make an awesome gravy I placed carrots, a red onion and some bacon in the aluminum drip pan underneath.

    The drip pan with what's to become sauce:

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    Here's the bird, 1 hour into the cook, with the drip pan underneath:

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    Here's the turkey when it's done, all brown and crisp skin, with moist and succulent meat:

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    Gravy material with jus:
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    I transferred the contents of the drip pan (minus the bacon) into a sauce pan, then added 2 tbsp cognac, 2 cups cooking cream and half an apple (peeled and pitted). I let it all simmer for 15-20 minutes, then poured the sauce into a blender to blend it smooth. Mmmm, good stuff!

    The mash was made as you usually make mash, but instead of using a large chunk of butter I replaced half of it with bone marrow. It is found in large grocery stores, it is the thigh bone from a cow, cut in 2-3 inch pieces. I let it thaw a bit, then poked the marrow out of the bones. I roasted it on the grill, but 15 minutes in a 400° F oven works just as well.

    The bone marrow (from one bone), in the raw:
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    Bone marrow is 85% fat, some salt and proteins. Once heated, add it to the potato mash, and stir. Salt and pepper to taste. I really liked it. It isn't that different from ordinary mash with just butter, but the marrow definitely adds more and richer flavor.

    Here's the plate, ready to serve:
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    I will definitely use bone marrow more in my cooking, will see if I can roast it with some chopped parsely and/or garlic stuffed on top of the bones.

    Looks pretty tasty. Never tried marrow in place of butter. Will have to try that some time.


      If I want an immediate restraining order placed on me I'll give that marrow a try in front of my wife next turkey I cook.


      • Henrik
        Henrik commented
        Editing a comment
        Ha ha, I hear you. My wife wasn't too excited either about the whole thing.


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