Mark Jacobs Posted November 28, 2024 Report Posted November 28, 2024 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. 6
Mark Jacobs Posted November 28, 2024 Author Report Posted November 28, 2024 (edited) 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. Edited November 28, 2024 by Mark Jacobs 1
Mark Jacobs Posted November 29, 2024 Author Report Posted November 29, 2024 (edited) The sugar in the rub got a little burnt but the meat was totally delicious. Edited November 29, 2024 by Mark Jacobs 3
C6Bill Posted November 29, 2024 Report Posted November 29, 2024 Thats not burnt, thats dark flavor 😎 Happy Turkey Day !!!!
Mark Jacobs Posted November 29, 2024 Author Report Posted November 29, 2024 (edited) 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. Edited November 29, 2024 by Mark Jacobs 6
MacKenzie Posted November 29, 2024 Report Posted November 29, 2024 I just bet that this was one tasty turkey dinner.
Tyrus Posted November 29, 2024 Report Posted November 29, 2024 (edited) I'm sure it was a great Thanksgiving Mark, by the way those sweet rubs although they pair well for taste don't do well over the 300 range and survive, but like you said it doesn't affect the meat. Nice thought on the gravy. Edited November 29, 2024 by Tyrus
