Wow, that looks great. When you say "aged" does that mean dry aged sort of like a rib-eye or something?
I have a rotisserie that I haven't used much but was thinking about getting it out soon and doing a pre-Thanksgiving turkey trial. This is definitely adding some inspiration. Of course, we never know what the weather is going to be like here St. Louis in November, but normally we cook our birds outside unless weather is really terrible.
But, did you save the rendered fat?
That looks amazing, I have not used the twirly bird in a while, maybe it’s time before the snow flies.
Lucky you! SWMBO is not a lamb, duck, goat, rabbit, et al. fan as much as I do. I grew up with goose for Christmas, Lamb for Easter, turkey at Thanksgiving, standing roast of beef Christmas Eve and ham for New Year’s Day.Not this time, running a bit too hot too get nicely rendered stuff! But there's always a good amount around!