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post #1 of 14 Old 11-26-2013, 11:20 PM Thread Starter
XJ99
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Happy Thanksgiving!

How ya doing your turkey? I'm sticking to traditional
in the oven stuffed with carrots, onions, and celery.
I always stick with aromatics, (adds flavor to the gravy)
and tightly wrap it in a roasting pan. I pull it out and let it
rest before it hits 160

Queue Wislon and his meow jokes....


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post #2 of 14 Old 11-27-2013, 07:44 AM
wilson1010
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Well, we roast two turkeys. Its not just that feeding 25 requires it, but it lets us get a really good turkey broth to reduce for really dark, thick gravy.

The first turkey (15#) was cooked on Sunday, the meat carefully removed and vacuum packed in plastic. All of the remaing parts, along with celery, onions, parsley sage and thyme, are simmered for hours, strained and reserved for T Day. Then, while turkey #2 is in the oven (25#) the broth from Sunday is reduced, fortified with Turkey base, and drippings from the oven turkey, thickened with a roux, and held for the serving. I usually get the turkey from vacuum seal, slice it and use it as a bed for the sliced hot turkey. By the time the crowd gets down to it, it is warm and moist from the turkey above.

Have a Happy T Day!

PS: The above method of making gravy mostly from the first turkey allows for excess turkey drippings to be drizzled over the sliced turkey instead of having to be completely reserved for the gravy. The drizzling of hot turkey drippings adds a lot to the platter. Its how they do it in a good restaurant.

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post #3 of 14 Old 11-27-2013, 01:19 PM Thread Starter
XJ99
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I just wish I could have gotten a bigger bird
this year. The biggest I could find was 18#
at 0.47 per pound. They had bigger birds at
a different store, but they were 0.79 per pound.
(I'll wait until they blow them out, and put one in the freezer)

Then again I'm only feeding 4 adults and 2 kids.
I'm still cooking enough to feed well over a dozen
people, and will invite friends!

PS: The gravy sounds good (like I make it) but
I only use the one bird. I have enough reserve
juice to make a monster side of gravy, and still
have enough to drizzle over the platter.

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post #4 of 14 Old 11-27-2013, 05:46 PM
wilson1010
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Quote:
Originally Posted by XJ99 View Post

Queue Wilson and his meow jokes....
You will get more than meow jokes if you propose to put a turkey in a crock pot.

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post #5 of 14 Old 11-27-2013, 07:06 PM Thread Starter
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Originally Posted by wilson1010 View Post
You will get more than meow jokes if you propose to put a turkey in a crock pot.

I don't use crock pots, I use a pressure cooker!

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post #6 of 14 Old 11-27-2013, 08:17 PM
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Originally Posted by XJ99 View Post
I don't use crock pots, I use a pressure cooker!
That's even worse.

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post #7 of 14 Old 11-27-2013, 09:32 PM Thread Starter
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Originally Posted by wilson1010 View Post
That's even worse.


I use it at least a couple of times a week!
I swear I'll never buy canned beans again!
Can you say BBQ beef brisket in an hour
and 15 minutes?

Meow!

I always roast my turkeys in the oven. LOL

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post #8 of 14 Old 11-28-2013, 01:16 AM
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Have you ever smoked one ?

Yum-yum
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post #9 of 14 Old 11-28-2013, 10:38 AM Thread Starter
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Have you ever smoked one ?

Yum-yum


Not yet. I may try it with a sale turkey.
I like to keep the heat in the house this
time of year!

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post #10 of 14 Old 12-01-2013, 10:24 AM
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I did mine in the smoker. 6.5 hours at about 250- 300! Injected the night before and man did it come out awesome. Most juicy turkey I've ever had! I made this as an extra turkey( being that this was my first turkey to ever cook) and let's put it this way, my grandma isn't cooking any turkeys next year and wants me to smoke 3!!! And not to mention it was the first turkey to go!
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post #11 of 14 Old 12-01-2013, 12:56 PM Thread Starter
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Where did you get the gravy, from the 2nd turkey?
I filled up a 2.5 quart sauce pan with turkey drippings.
(the aromatics help out quite a bit!)

I also froze the carcass, along with all the veggies,
and plan on making a stock with them! Yes in the
pressure cooker at 15psi for a little over an hour,
but I'll cook the soup with the lid off... meow...

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post #12 of 14 Old 12-01-2013, 01:23 PM
wilson1010
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Quote:
Originally Posted by XJ99 View Post
Where did you get the gravy, from the 2nd turkey?
I filled up a 2.5 quart sauce pan with turkey drippings.
(the aromatics help out quite a bit!)

I also froze the carcass, along with all the veggies,
and plan on making a stock with them! Yes in the
pressure cooker at 15psi for a little over an hour,
but I'll cook the soup with the lid off... meow...
You're hopeless, 99. Turkey stock is good for making turkey gravy. That's it. But, you can make that gravy into a turkey noodle casserole or a turkey pot pie. Just not soup. Especially not soup that has been subjected to the cat food maker.
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post #13 of 14 Old 12-01-2013, 02:06 PM Thread Starter
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Originally Posted by wilson1010 View Post
You're hopeless, 99. Turkey stock is good for making turkey gravy. That's it. But, you can make that gravy into a turkey noodle casserole or a turkey pot pie. Just not soup. Especially not soup that has been subjected to the cat food maker.


I beg to differ.. Last turkey noodle soup came out awesome!




























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post #14 of 14 Old 12-01-2013, 03:21 PM
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All right. Those turkey noodles don't look bad, but put another load of noodles in there and bake it in the oven.

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