In preparation for Qing my 1st Big Bird on Thanksgiving, I decided to practice on its 17# twin today. In short; brined 24 hours, patted dry, then herb butter (rosemary, thyme, marjoram, savory, sage, garlic powder, onion powder) inside the cavity, and under the skin. Cut up an apple, onion, lime, and 4 garlic cloves to slip inside then trussed her shut. S&P on the outside. 350 +/- for 3-1/2 hours over Grove lump and apple chunks. Was a DAMN fine bird!! We ate a bunch, then pulled and vac bagged the rest for the freezer. I've cooked a bunch of turkeys alot of other ways and rotisseried a chitload of chickens but was a little apprehensive about spinning a turkey for the holiday. Turns out if you just treat it like a big arse chicken, all will go well!
I am also rotiss'ing our bird as I love the way they come out.
11-18-2012 08:03 AM
That's a beautiful thing!!!!:bow:
11-18-2012 08:17 AM
11-18-2012 08:27 AM
Nice bird there Mister! Big time delicious dinner right there.
11-18-2012 10:16 AM
11-18-2012 11:12 AM
Where is dinner again? I'm on my way! :hungry:
11-18-2012 11:22 AM
Probably the best looking turkey I've ever seen!
11-18-2012 01:09 PM
Simply unbelievable. I hate that you got my hopes up to a level I know I won't achieve on my first Turkey this week. But I will no doubt not wait till next thanksgiving for my second. I'll practice all year to try to achieve this.