The Never Ending turkey post...

[Al Czervik]

Buckle in, grab a cup of whatever floats your boat and follow along if you're a masochist and have a bunch of time to waste.

To start, I broke down a 22 pound bird Sunday into boneless breasts, bone in quarters, drumsticks and wings. I removed the skin from the breasts and quarters and rubbed the whole enchilada in Naturiffic Harvest Brine. They spent three days refrigerated in plastic wrap until Wednesday afternoon. I fired up the Oval with half a load of Royal Oak running about 375ish and on they went indirect about 3:25 PM..



About 45 minutes later, two wings and one drummie were done..



I fired all three down as chef's choice Scooby snacks (thanks Jeremy)...



The breasts finished up about half an hour later...



And the quarters were done about half an hour after that...



All said and done, the whole cook took about one hour and forty five minutes. For those of you wondering WTF happened to the skin, or think I should be skinned for removing the skin, I did save and cook it after the bird was done...



Once cooled, all the parts were tucked away in the fridge for the night. Thanksgiving day morning, I was up around 2 (thanks insomnia) and started the next phase...









to be continued...

 

[Al Czervik]

Act 2...





Imagine another quarter and another plate of meat. Once done, everything was sealed for later use...



About two hours before guests arrived, all four bags went for a sous vide bath running at precisely 142 degrees...100 degrees above the answer to life, the universe and everything.

Fast forward a couple of hours to finally wrap things up, the bird plated with Brussel sprouts, spuds/gravy, homemade cranberry sauce and dressing.



And last but not least, no food coma is complete without a couple wafer thin slices of my wife's pumpkin and apple pies...





No guests left hungry and most resembled stuffed toads...

Thanks fer lookin!

 

[bowhnter]

That was a feast the fer sure.

Awesome plate !

 

[Big George's BBQ]

Very Nice. Looks and sounds amazing. Definitely a TD cook

 

[ssv3]

Looks awesome Scott!! As usual.

 

[Gore]

When I got to this photo, I really thought you were packing them up for leftover sandwiches and the next image was going to be a rib roast.

 

[Al Czervik]

View attachment 233402

When I got to this photo, I really thought you were packing them up for leftover sandwiches and the next image was going to be a rib roast.

Truth be told I would have preferred that option, but it wasn’t a hill I felt worth squabbling over with my birthday less than a month away.

 

[Gore]

Truth be told I would have preferred that option, but it wasn’t a hill I felt worth squabbling over with my birthday less than a month away.

Yeah, that was always my dream. Leftover turkey for sandwiches and rib roast for dinner. The last few years, we've managed to skip the turkey and had Cornish gamehens and then this year pork roast! I didn't have to beg or anything!

 

[oldgfbbq]

nice looking plate and turkey. I do like how much faster it cooks when cut up.

 

[Al Czervik]

That was a feast the fer sure.

Awesome plate !

View attachment 233382

Thanks, Mike. I was ready phor a nap bephore the we cleared the table phor dessert.

Very Nice. Looks and sounds amazing. Definitely a TD cook

Thanks, George. It was very comforting.

Looks awesome Scott!! As usual.

Thanks, Sako. Pretty standard Thanksgiving fare this year, but the natives seem pleased with the results.

Yeah, that was always my dream. Leftover turkey for sandwiches and rib roast for dinner. The last few years, we've managed to skip the turkey and had Cornish gamehens and then this year pork roast! I didn't have to beg or anything!

We did a reheat last night, Gore but the rest is definitely destined for sammiches. I’m planning on stopping by the local grocery store today to see if there are any rib roasts marked down for clearance. Fingers crossed. Skipping any kind of bird next year is probably in the works. I do like the pork roast idea and will plant the seed with one of this year’s guests who will hopefully step up and host next year. I do realize the chance of that happening is about the same as a troop of silverback mountain gorillas flying out of my Japanese flag, but still worth a shot.

nice looking plate and turkey. I do like how much faster it cooks when cut up.

Thanks, G-man. The time savings is amazing and reduces the stress substantially. I’ll never go back to cooking the turkey whole again.

 

[SmokinAussie]

Nicely done Mongo. No dry turkey there. Sous Vide sure works for a crowd.

 

[Al Czervik]

Nicely done Mongo. No dry turkey there. Sous Vide sure works for a crowd.

Thanks, Bill. The meat was certainly moist and reheating sous vide definitely made serving it warm convenient!

 

[Moose]

Those two slices of pie look delicious!

Oh, and the turkey looks good too...

 

[1911Ron]

Oh my! It all looks good!