The Turkey Thread

[b_p 448]

Turkey and turduckens

 

 

 

[Baboontyme 2,809]

It's turkey time. 

[BlueGreySky 1,002]

[CycleTex87 2,964]

We’re having a smaller family gathering this year and I don’t want to do the whole roasted turkey. How about a breast?  Are they available for the most part?  

[elfenix 34,221]

50 minutes ago, CycleTex87 said:

We’re having a smaller family gathering this year and I don’t want to do the whole roasted turkey. How about a breast?  Are they available for the most part?  

nope. heb is closed.

[TonyTexas 10,504]

1 hour ago, CycleTex87 said:

We’re having a smaller family gathering this year and I don’t want to do the whole roasted turkey. How about a breast?  Are they available for the most part?  

It’s really takes very little additional effort or money to do a whole turkey. And you’ll have leftovers for sammiches. 

[DalTxHornFan 3,097]

2 hours ago, CycleTex87 said:

We’re having a smaller family gathering this year and I don’t want to do the whole roasted turkey. How about a breast?  Are they available for the most part?  

Do this. You will be legend.

 

 

[Baboontyme 2,809]

3 hours ago, CycleTex87 said:

We’re having a smaller family gathering this year and I don’t want to do the whole roasted turkey. How about a breast?  Are they available for the most part?  

You can definitely get just a breast. If you custom order one you can get them up to even 18 or 20 lbs. Depends on what people like. I do not like dark meat so I would be happy with just the mammaries but the prevailing opinion seems to be opposite. 

[b_p 448]

9 hours ago, CycleTex87 said:

We’re having a smaller family gathering this year and I don’t want to do the whole roasted turkey. How about a breast?  Are they available for the most part?  

Here's how I do turkey for small groups

https://www.heb.com/product-detail/butterball-frozen-boneless-turkey-breast-roast-3-lbs/140298

[Baboontyme 2,809]

I ordered a bird this weekend. 20-24 lb range Amish turkey. I pick it up on the 23rd. I wasn't able to do my annual spatchcock tradition last year due to some construction but I'll be back on my game this year with the reciprocating saw. 

I saw something on threads recently where people are "frogging" their birds instead of butterflying them. Basically this seems to be where you cut the neck/spine out but then make some deep cuts above the thighs and you butterfly it vertically instead of horizontally. I am not sure why this is becoming a thing, I don't really see any advantage to it. Has anyone tried it?

[Jerry Callo 8,694]

I smoke turkeys whole these days.  However, one of the reasons for spatchcocking the turkey is to be able to say spatchcocked in mixed company.

[Baboontyme 2,809]

Frog style

https://youtu.be/8SQSLNxIHUQ?si=4VMemLhwFWAMuUzc

[Jerry Callo 8,694]

One benefit to a good spatchcocking over frogging is the ability to add the removed backbone to turkey stock.

[Chips O'Toole 1,322]

On 11/3/2024 at 5:43 PM, CycleTex87 said:

We’re having a smaller family gathering this year and I don’t want to do the whole roasted turkey. How about a breast?  Are they available for the most part?  

HEB actually has boneless turkey breasts that have already been pre-brined to some extent and are fantastic smoked. Requires pretty much no prep. 

[Woland 731]

We’re having a smaller family gathering this year and I don’t want to do the whole roasted turkey. How about a breast?  Are they available for the most part?  

Breasts are available both on the bone and boneless. I smoke several breasts the day before, and after they have rested, seal them in Food Saver bags. Day-of I reheat the breasts in boiling water. Turkey is moist and it’s one thing less I don’t worry about the day I have guests.

[dcbc 14,464]

Since last year, I've started cooking the Anthony Bourdain "Stunt Turkey" a couple of weekends before Thanksgiving to use to harvest the bones for stock, and the pan drippings and vegetables I toss under the rack for the gravy.  That wasn't his reasoning, but the cooking process is really simple.  And despite its being just the typical oven-bird, it always turns out delicious and is super easy for those who don't want to go to much trouble in the cooking process. 

 

Roasting pan.  Rack.  Bird.  Brush 2 T melted butter over the outside of a 10 lb turkey.  Salt and Pepper to taste.  2 cups of water in the pan.  Roast at 425F for about 2 hours until it temps done.  Baste regularly.

 

Once carved up, I freeze the bones, drippings, and veggies until stock and gravy day next weekend.  The veggies get milled into the gravy along with the drippings.  I vacuum-seal and freeze the meat, which we give to a family we help out from time to time. 

Edited Monday at 01:49 PM by dcbc

[South Austin 52,428]

31 minutes ago, dcbc said:

Since last year, I've started cooking the Anthony Bourdain "Stunt Turkey" a couple of weekends before Thanksgiving to use to harvest the bones for stock, and the pan drippings and vegetables I toss under the rack for the gravy.  That wasn't his reasoning, but the cooking process is really simple.  And despite its being just the typical oven-bird, it always turns out delicious and is super easy for those who don't want to go to much trouble in the cooking process. 

 

Roasting pan.  Rack.  Bird.  Brush 2 T melted butter over the outside of a 10 lb turkey.  Salt and Pepper to taste.  2 cups of water in the pan.  Roast at 425F for about 2 hours until it temps done.  Baste regularly.

 

Once carved up, I freeze the bones, drippings, and veggies until stock and gravy day next weekend.  The veggies get milled into the gravy along with the drippings.  I vacuum-seal and freeze the meat, which we give to a family we help out from time to time. 

And what, good sir, are you going to do with the turkey stock?

[dcbc 14,464]

27 minutes ago, South Austin said:

And what, good sir, are you going to do with the turkey stock?

This batch will go into the dressing and the gravy.  The stock from the T-day bird, well, you know where that's going. 

[South Austin 52,428]

42 minutes ago, dcbc said:

The stock from the T-day bird, well, you know where that's going. 

[Baboontyme 2,809]

6 hours ago, dcbc said:

Since last year, I've started cooking the Anthony Bourdain "Stunt Turkey" a couple of weekends before Thanksgiving to use to harvest the bones for stock, and the pan drippings and vegetables I toss under the rack for the gravy.  That wasn't his reasoning, but the cooking process is really simple.  And despite its being just the typical oven-bird, it always turns out delicious and is super easy for those who don't want to go to much trouble in the cooking process. 

 

Roasting pan.  Rack.  Bird.  Brush 2 T melted butter over the outside of a 10 lb turkey.  Salt and Pepper to taste.  2 cups of water in the pan.  Roast at 425F for about 2 hours until it temps done.  Baste regularly.

 

Once carved up, I freeze the bones, drippings, and veggies until stock and gravy day next weekend.  The veggies get milled into the gravy along with the drippings.  I vacuum-seal and freeze the meat, which we give to a family we help out from time to time. 

Goddammit dcbc. Looks like I'll be going to the store later. If it's open. 

Oh and I ordered a cheapo meat slicer today so I need something to practice on.