Dinner at rig-talk is served at 5:30 ET

  • Thread starter Thread starter VonBonfire
  • Start date Start date
Turkey can be great. Takes some work though. Yours looks great
The entire key for turkey is this. People need to get the "Norman Rockwell" painting turkey out of their mind, and realize that all turkey pieces, much like chicken, beef, ect, all cook at different temps. I dismantle my turkeys. If you seperate the entire bird, cut the back out, spatchcock it and rub it down, you can roast a big ass turkey fast. I just cut them all apart, I like using a very spicy cajun rub on the legs and wings, and I keep the breast more traditional herbs and butter. I find it works well. Turkey can take a ton of rub, especially the wings and legs. I go overnight and air dry the pieces. Before smoking them or oven.
 
For thanksgiving, i've been deboning the whole thing, then rolling it up and sous vide-ing it.
Keeps it moist. Brining helps. Haven't smoked a turkey in a long time, maybe i should this year.
 
It's gonna be some chicken breasts and squash tonight. Supper must be getting served early this evening cause it's not even 5pm central yet and @japetus and most of the forum is gone already. My foods still in the oven.
 
It's gonna be some chicken breasts and squash tonight. Supper must be getting served early this evening cause it's not even 5pm central yet and @japetus and most of the forum is gone already. My foods still in the oven.
IMG_0971.jpeg
 
Did you see the Japetus pedal? It has a couple really killer OD
I did. But I am only allowed to buy one OD per ten years and I still have nine more to go on the one Griff made for me.
 
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