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Showing content with the highest reputation on 11/29/2024 in all areas
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Here’s what I put in the drip pan that was under the turkey to make the gravy. Turkey parts, onions, carrots, celery, chicken stock. The turkey parts were browned first and the pan deglazed with the chicken stock. Once the turkey was done the remaining liquids in the drip pan was poured into a saucier and reduced. Right before serving I added a roux. Most delicious gravy I’ve ever had.
4 points -
The turkey was dry brined overnight, rub applied mid-morning and just went on the KK BB 32. I'll let y'all know how it looks and tastes when it's done.
2 points -
27 lb Turkey citrus brinded & finished on the KK 23. Covered with AL for the first half and then released to char to the end. A bird of this size generally requires 6 1/2 hrs in a conventional oven, so at 5 hrs I took the precaution to temp the bird and found it @ 170, way ahead of time. Intuition or luck the bird was pulled from the fire, saved. Cooked at 310 as to the teltru, but it didn't disappoint.
2 points -
The sugar in the rub got a little burnt but the meat was totally delicious.
2 points -
Looks lovely, Tyrus.1 point
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The drip pan under the turkey is filled with chicken stock, turkey parts, onions, carrots and celery. We’ll use that as the base of our gravy.1 point
