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Happy Thanksgiving

PostPosted: Thu Nov 26, 2020 12:39 pm
by NCPaul
It may (should) be a smaller event this year but the Thanks part is still there!

Cranberry orange walnut loaves done, small ones to give out. Roasted sweet potatoes as well. Dressing with chicken sausage, apples and pecans done and cranberry custard tart made.

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Re: Happy Thanksgiving

PostPosted: Thu Nov 26, 2020 3:03 pm
by jenny_haddow
Looks delicious! Happy Thanksgiving to everyone over there.

Jen

Re: Happy Thanksgiving

PostPosted: Thu Nov 26, 2020 3:16 pm
by wheels
Happy Thanksgiving - take loads of photos, I'd love to see what you have to eat.

Phil

Re: Happy Thanksgiving

PostPosted: Thu Nov 26, 2020 6:44 pm
by DanMcG
Sounds delicious Paul.

Re: Happy Thanksgiving

PostPosted: Thu Nov 26, 2020 10:06 pm
by NCPaul
Sweet potatoes with orange, lemon and lime zest to give a sweet-sour balance.

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Roasted green beans with hazel nuts and goat cheese

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Dressing with pecans, apples, celery, onion and some of my chicken sausage.

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Oat dinner rolls with molasses.

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Turkey spatchcocked and cooked on the grill. The back, neck and drumsticks all went to making stock.

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Cranberry curd pie with almond shortbread crust.

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Re: Happy Thanksgiving

PostPosted: Fri Nov 27, 2020 11:02 pm
by wheels
Nice Job. What sort of time/temp do you do the turkey at?

Phil

Re: Happy Thanksgiving

PostPosted: Sat Nov 28, 2020 11:49 am
by NCPaul
The turkey was about 12 pounds. On Tuesday night I salted the breast and thigh under the skin and left it uncovered in the fridge. On Wednesday night I poured off the water and covered the turkey. On Thanksgiving day the backbone was cut out with shears. The vertebrae ribs were trimmed out and the drumsticks were removed. I also removed the coracoid bones to help the turkey lay flat. I seasoned it under the skin with dry thyme, coriander and pepper. I grilled it with almost a full chimney of charcoal mounded on one side of the grill rotating the bird breast side up every 20 minutes for the first hour. I would guess the grill covered was averaging 375 F but declining as time went along. At the hour mark I flipped the bird and gave it about 20 minutes breast down and finished it with 20 more minutes breast up.

Re: Happy Thanksgiving

PostPosted: Sat Nov 28, 2020 10:26 pm
by wheels
Thanks Paul. We're hoping to get surplus stock after Christmas and were talking about how to BBQ them with Simon my Son-in-Law just the other day.

Phil