www.sausagemaking.org

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.

Looks delicious! Happy Thanksgiving to everyone over there.

Jen

Happy Thanksgiving - take loads of photos, I'd love to see what you have to eat.

Phil

Sounds delicious Paul.

Sweet potatoes with orange, lemon and lime zest to give a sweet-sour balance.



Roasted green beans with hazel nuts and goat cheese



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



Oat dinner rolls with molasses.



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



Cranberry curd pie with almond shortbread crust.

Nice Job. What sort of time/temp do you do the turkey at?

Phil

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.

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