TG prep is underway


 
Whipped up stuffing really quickly.

I had rendered some of the turkey skin trimmings and then minced up the cooked skin and added it to the pan to cook further along with onion, shallot and celery. And added some of the reserved fat to the mix.

Then added butter and stove top! Yup, I love stove top stuffing! Mixed it all and then rested it.

Next it’ll go into the oven exposed to build some crisp before dinner.

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Got the WSK up and lit. Almost ready for the bird. Will go hot for 40 mins or so and then to 325/350 to finish. Hoping to be done in 2/2:25 total time.

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Setup is ready. Bird goes on in 2 mins.

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Brett-EDH said:
Happy TG! Yes on the “cubes” of garlic. I create easy to break off pieces so I can use them as needed.

What I usually have is 2-3 cubes in a small container in the fridge that are defrosted and ready to go at anytime. I use around this amount every 10-12 days. Then I’ll break off another few chunks so I’ll have more defrosted garlic ready.

For dishes that require more garlic, I’ll just break off what’s needed and cook.

Fresh minced and frozen garlic is much more flavorful than jarlic. And my method has only garlic as the ingredients. No preservatives or stabilizers.

It’s been a good cheat and shortcut. So I’ve done this for the past few years.
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How do you make the cube shapes? Ruler? So, you just break them off frozen, not thaw the whole bag and refreeze. It’s that easy to snap off?
 
Dan C. FL said:
How do you make the cube shapes? Ruler? So, you just break them off frozen, not thaw the whole bag and refreeze. It’s that easy to snap off?
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I use a plastic pastry scraper. You can use anything that won’t break the plastic bag.

The piece break off. Not perfectly but the scores help to make bending off some easier.

I place my breakoffs in the fridge in a small Rubbermaid. This way I always have fresh and defrosted garlic that’s ready to use.
 
Brett-EDH said:
I use a plastic pastry scraper. You can use anything that won’t break the plastic bag.

The piece break off. Not perfectly but the scores help to make bending off some easier.

I place my breakoffs in the fridge in a small Rubbermaid. This way I always have fresh and defrosted garlic that’s ready to use.
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Thanks, Brett!
 
Making good progress. Should be done by 330p. And then we’ll drive over to my kids’ house for the feast.

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Full wide open on the bottom and top vents. Set it and forget it. Running JD Chunxx.

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Joe-Mofongolero said:
Sorry if I missed it, but am I seeing only lump charcoal and no smoking wood? Just curious! I know poultry doesn't need much smoke but I would probably put one chunk in for a turkey, though this is based on nothing other than my thoughts.
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The JD imparts a slight sweet smell and taste of wood. I usually would add a small oak chunk but don’t want to add smoke on this cook as there were guests I’ve never cooked for before.

The wet brine imparted enough flavor to make the bird taste great and it was served moist.

I do like a small wood enhancement with foul. Just sought to keep it simple on this cook.
 
As expected Brett, that all looks wonderful!
I didn’t have time to take any pictures, I was as busy as a one legged man at a butt kicking contest!
Everything is now cleaned up, brisket chili for tomorrow is simmering in the oven. Planing on a dinner for a few friends on Sunday. Still ironing out the details on that menu in my own mind.
 
Brett-EDH said:
The JD imparts a slight sweet smell and taste of wood. I usually would add a small oak chunk but don’t want to add smoke on this cook as there were guests I’ve never cooked for before.

The wet brine imparted enough flavor to make the bird taste great and it was served moist.

I do like a small wood enhancement with foul. Just sought to keep it simple on this cook.
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awesome. understood. thanks for the response
 
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