Same here.Grilling indirect with some smoke.
Thanks and yes it is, first time using itThat finishing salt is [chef's kiss].
Same. Spatchcock the bird and 325 for about 2 hours. Easy peasey and deliciousGrilling indirect with some smoke.
Roasting the (brined, fresh) whole turkey. I smoked a turkey breast yesterday. Reheating it today, along with a spiral ham, on the smoker while the bird roasts.How many are smoking or deep frying a turkey for tomorrow?
Love my Meater block! I primarily use it for meat on the smoker, but today it's monitoring the breast and thigh of the turkey I'm roasting.Got back from hunting this morning and got to work breaking down the turkey and getting it into a cajun brine. I'm cooking it indirect on the Big Green Egg tomorrow.
I wanted to try being able to pull the different parts of the bird off separately to see if I can't avoid anything being overcooked. I've been thinking about one of these for quite a while now. They were on sale and I have until January to return it if the juice ain't worth the squeeze but reviews are good.
Took everything that didn't go into the brine along with a couple of onions and a carrot, roasted them and made a pot of stock. Cooked it down, pulled off the fat and added a bit of the cajun seasoning I'm using on the bird. Should make for some tasty gravy.
Hope everyone has a successful day cooking tomorrow.
With leftover Turkey I will either do Turkey noodle soup or just Turkey and noodles and always make a pot pie as well. Then we're done eating turkey till the following ThanksgivingYou know what’s awesome?
Chicken noodle soup made with leftover smoked chicken.
Smoked a chicken Sunday. Made soup last night. I had the soup flavored really well I thought. Then I added the chicken and some of the gelled juice at the end to heat it up. Wow. It went from good to insane.