Jerome D.
TVWBB All-Star
Hi everyone,
Hope you all had a nice Thanksgiving. I'm finally getting around to posting my turkey photos. This year for the first time, I tried a heritage breed turkey, specifically a Standard Bronze whose genetic lineage dates back to the 1800's. It was definitely the best turkey I've ever tried, with a rich natural poultry flavor without being gamey. Thanks for stopping by!
Some shots of the uncooked bird, which I spatchcocked after opening. Went with a less-is-more approach on the seasoning, where I rubbed kosher salt under the skin and allowed it to dry brine overnight. Before going into the grill, I rubbed the skin with canola oil and sprinkled on a mixture of rosemary, thyme, garlic, crushed brown mustard, sage, and black pepper.
The bird was cooked on the old red SS Performer and Cajun Bandit stacker, using lump charcoal set up in the Minion configuration. I refrained from using any smoke wood, as I really wanted to let the natural flavor of the turkey shine through, so I just roasted it indirect at 325°F for two hours.
Here's the bird resting after it came off the grill. Sliced the breast meat, and served the remaining white meat and dark meat pulled. Unfortunately the skin didn't get crispy, but the meat - especially the dark meat - was quite moist and had terrific flavor.
Of course, it wouldn't be Thanksgiving without side dishes: roasted root vegetables (sweet potatoes, carrot, and parsnips) and chestnut stuffing. I made gravy by first sautéing shallots and shiitake mushrooms, then making a roux from the rendered turkey fat and potato starch, and finally adding brown stock made from roasting the turkey neck and spine. And finally, a photo of your plate.
Hope you all had a nice Thanksgiving. I'm finally getting around to posting my turkey photos. This year for the first time, I tried a heritage breed turkey, specifically a Standard Bronze whose genetic lineage dates back to the 1800's. It was definitely the best turkey I've ever tried, with a rich natural poultry flavor without being gamey. Thanks for stopping by!
Some shots of the uncooked bird, which I spatchcocked after opening. Went with a less-is-more approach on the seasoning, where I rubbed kosher salt under the skin and allowed it to dry brine overnight. Before going into the grill, I rubbed the skin with canola oil and sprinkled on a mixture of rosemary, thyme, garlic, crushed brown mustard, sage, and black pepper.
The bird was cooked on the old red SS Performer and Cajun Bandit stacker, using lump charcoal set up in the Minion configuration. I refrained from using any smoke wood, as I really wanted to let the natural flavor of the turkey shine through, so I just roasted it indirect at 325°F for two hours.
Here's the bird resting after it came off the grill. Sliced the breast meat, and served the remaining white meat and dark meat pulled. Unfortunately the skin didn't get crispy, but the meat - especially the dark meat - was quite moist and had terrific flavor.
Of course, it wouldn't be Thanksgiving without side dishes: roasted root vegetables (sweet potatoes, carrot, and parsnips) and chestnut stuffing. I made gravy by first sautéing shallots and shiitake mushrooms, then making a roux from the rendered turkey fat and potato starch, and finally adding brown stock made from roasting the turkey neck and spine. And finally, a photo of your plate.
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