Mark Jacobs Posted November 28 Report Share Posted November 28 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 Quote Link to comment Share on other sites More sharing options...
Mark Jacobs Posted November 28 Author Report Share Posted November 28 (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 by Mark Jacobs 1 Quote Link to comment Share on other sites More sharing options...
Mark Jacobs Posted November 29 Author Report Share Posted November 29 (edited) The sugar in the rub got a little burnt but the meat was totally delicious. Edited November 29 by Mark Jacobs 3 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted November 29 Report Share Posted November 29 Thats not burnt, thats dark flavor 😎 Happy Turkey Day !!!! Quote Link to comment Share on other sites More sharing options...
Mark Jacobs Posted November 29 Author Report Share Posted November 29 (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 by Mark Jacobs 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 29 Report Share Posted November 29 I just bet that this was one tasty turkey dinner. Quote Link to comment Share on other sites More sharing options...
Tyrus Posted November 29 Report Share Posted November 29 (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 by Tyrus Quote Link to comment Share on other sites More sharing options...
