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Author Topic: Because we can  (Read 546 times)

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dk117

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Because we can
« on: April 18, 2019, 09:43:05 PM »
It's Thursday, I work 50 hours a week (from home is the big caveat), am a taxi to my two kids.  We pelletfans either have the skills or the passion to get this done.

Got a frozen turkey for $99 cents a pound or whatever, this 15 pounder was under $16 bucks.    Brine for 3 days, smoke and then roast for a total of 7 hours (went low and slow).   Added pureed califlower with garlic and garden fresh chives, plus wilted spinach salad with vinaigrette and roasted pumpkin seeds. 

This was the budget route for tonight, I just had a little time and all ingredients on hand.

Very fun, very tasty. 

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pmillen

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Re: Because we can
« Reply #1 on: April 18, 2019, 10:41:07 PM »
That's a great looking bird.  How was the skin after low temperature for 7 hours?
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Paul

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triplebq

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Re: Because we can
« Reply #2 on: April 18, 2019, 11:24:11 PM »
Nicely done  :lick:
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yorkdude

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Re: Because we can
« Reply #3 on: April 19, 2019, 05:35:39 AM »
Really good looking bird.
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Kristin Meredith

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Re: Because we can
« Reply #4 on: April 19, 2019, 07:33:42 AM »
Beautiful and healthy meal!
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urnmor

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Re: Because we can
« Reply #5 on: April 19, 2019, 08:36:07 AM »
Looks great
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dk117

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Re: Because we can
« Reply #6 on: April 19, 2019, 09:18:50 AM »
Quote from: pmillen on April 18, 2019, 10:41:07 PM
That's a great looking bird.  How was the skin after low temperature for 7 hours?
always a challenge.  I did spray with PAM and it actually helped.   Wasn't what I'd call crisp, but was edible. 
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cookingjnj

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Re: Because we can
« Reply #7 on: April 19, 2019, 11:49:25 AM »
Wow, looks fantastic dk.
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Bentley

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Re: Because we can
« Reply #8 on: April 19, 2019, 02:21:47 PM »
Very guttise on the 72 hour brine.    :pig:

Although, my personal philosophy is, if the correct personal level of salt % is used, it is much like curing and it can go days and days. 

Beautiful color!
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