Mark Jacobs Posted Thursday at 05:57 PM Report Share Posted Thursday at 05:57 PM 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. 4 Quote Link to comment Share on other sites More sharing options...
Mark Jacobs Posted Thursday at 05:58 PM Author Report Share Posted Thursday at 05:58 PM (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 Thursday at 05:59 PM by Mark Jacobs 1 Quote Link to comment Share on other sites More sharing options...
Mark Jacobs Posted Friday at 12:07 AM Author Report Share Posted Friday at 12:07 AM (edited) The sugar in the rub got a little burnt but the meat was totally delicious. Edited Friday at 12:08 AM by Mark Jacobs 3 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted Friday at 12:42 AM Report Share Posted Friday at 12:42 AM Thats not burnt, thats dark flavor 😎 Happy Turkey Day !!!! Quote Link to comment Share on other sites More sharing options...
Mark Jacobs Posted Friday at 02:01 PM Author Report Share Posted Friday at 02:01 PM (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 Friday at 02:02 PM by Mark Jacobs 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted Friday at 02:19 PM Report Share Posted Friday at 02:19 PM I just bet that this was one tasty turkey dinner. Quote Link to comment Share on other sites More sharing options...
Tyrus Posted Friday at 03:05 PM Report Share Posted Friday at 03:05 PM (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 Friday at 03:30 PM by Tyrus Quote Link to comment Share on other sites More sharing options...
