Announcement

Collapse
No announcement yet.

The dirty bird hit the oven at ten O-clock sharp

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • The dirty bird hit the oven at ten O-clock sharp

    If this ain't on topic i don't know what is,,, Happy T-Day everyone,,,

    Click image for larger version

Name:	DSC06003.jpg
Views:	273
Size:	48.3 KB
ID:	1971915



    ( that's cayenne, garlico, italiano seasoning, black pepper, and himalayan sodium for those about to ask --- 14 1/2 pounder --- fiddy seven cents a pound --- pooch is already pacing the kitchen floor guarding the stove with her life lol)

  • #2
    The traditional teradactyl cooked to perfection, nice
    mark

    Comment


    • #3
      Boslab that's before it hit the oven,,, i'll post an after pic, called one of my old bosses to see if he had some bird for the day and he said no so dropping off a leg and some breast meat in exchange for some 15 bean soup, good trade cuz me and the dog were just going to focus on total turkey for the day so will be nice to have some variety lol

      I hope everyone has food today.
      Last edited by A.K. Boomer; 11-25-2021, 02:59 PM.

      Comment


      • #4
        The freezer eagle has landed!
        Looks like lots of turkey sandwiches and soup for later.

        Happy thanksgiving Day to all of my southern friends and neighbors!

        Us frostbacks have already celebrated our turkey day on the 11th of Oct. because by this time of year we're either too damn busy shoveling our keesters out of snow banks or sand bagging dikes. Gotta catch that bird while you can.
        Home, down in the valley behind the Red Angus
        Bad Decisions Make Good Stories​

        Location: British Columbia

        Comment


        • #5
          That looks great. I can't wait for the cooked picture. We are celebrating tomorrow because our daughters boyfriend is out of town until tomorrow afternoon. We have been preparing lots of food today. Tomorrow will be a lot of cooking to get ready for a 7:00pm feast!
          Location: The Black Forest in Germany

          How to become a millionaire: Start out with 10 million and take up machining as a hobby!

          Comment


          • #6
            I was a little hesitant to post the cooked version cuz for some reason it almost looks obscene,,,

            But Mama Miya thatsa one'a spicy bird'a...


            Click image for larger version

Name:	DSC06005.jpg
Views:	217
Size:	67.2 KB
ID:	1971975

            it's only about 3:15 here and I think I need a nap

            T-day sure brings back allot of memories --- Like when me and an old girl friend decided to give "Mag lil Pig" and "Princess nipples" an all you can eat thanksgiving, the Princess stopped at a couple/three bowls of turkey and dog food and the Pig was wagging her tail and polishing off her 7th bowl then looking up to us for her 8th like it was going to go on forever,,, that's when we took a close look at her and noticed she was actually physically allot bigger, had to cut the Pig off... crazy times...

            Comment


            • #7
              Damn it I ate too much again! Woe is me!

              Comment


              • #8
                Next time try sous vide. It's far better.

                Comment


                • #9
                  Originally posted by elf View Post
                  Next time try sous vide. It's far better.
                  I do sous vide turkey roasts. Basically half a smaller turkey deboned and wrapped into a cylinder. About $10. Already comes vacuum packed. Put it in the bath at 145f for a few hours. Finish it off with a propane torch. I have a friend that hates turkey, calls it dry chicken, and loves this.

                  Comment


                  • #10
                    My bird looks pathetic, lol but it tasted good although you had to smother the breast meat in gravy to wash it down cuz it was dry, it's crazy - it's the first time one of those little red popper buttons popped up but it did it way to early (or so I thought) it was like two hours into the cooking,
                    the instructions read 3.5 hours for that size bird and since I was taking some to a friend (and having another one over today for leftovers) I did not want to take any chances,,,

                    but I think I overcooked the bird... is what it is - the white meats dry but it still eats with some gravy...

                    Comment


                    • #11
                      We brine ours for +24 hours. Cook to temp, 165, let it rest for 20-30 min. Good to go. It was delicious!!
                      All the sides were great too.
                      Only problem was, I ate to much!!!!

                      Comment


                      • #12
                        Originally posted by A.K. Boomer View Post
                        ....
                        --- 14 1/2 pounder --- fiddy seven cents a pound --- pooch is already pacing the kitchen floor guarding the stove with her life lol)
                        $.57 per lb.??? Where. or when, did you get that?

                        Wife bought a 15lb'er, and I noticed the tag said $1.4? or $1.5? per lb. (total was something over $23)
                        It struck me as high, thinking they were usually around $.50, but I just chalked it up to the current inflationary trend.
                        Lynn (Huntsville, AL)

                        Comment


                        • #13
                          Originally posted by lynnl View Post

                          $.57 per lb.??? Where. or when, did you get that?

                          Wife bought a 15lb'er, and I noticed the tag said $1.4? or $1.5? per lb. (total was something over $23)
                          It struck me as high, thinking they were usually around $.50, but I just chalked it up to the current inflationary trend.
                          It was from my local city market (subsidy of kroger) and you had to buy 25 bucks worth of groceries to get it at that price or it was .97 I think...

                          Comment


                          • #14
                            Originally posted by sid pileski View Post
                            We brine ours for +24 hours. Cook to temp, 165, let it rest for 20-30 min. Good to go. It was delicious!!
                            All the sides were great too.
                            Only problem was, I ate to much!!!!
                            Cooking longer at low temp makes allot of sense for a juicy bird but at 165 how many hours did you have to cook it and what lb was it? I might give that a try next year and then maybe take the foil off last 15 minutes and turn it up to 450 to brown it...

                            Comment


                            • #15
                              Cook the breasts at 143 degrees and the thighs at 150, both for 2 1/2 to 5 hours.

                              Comment

                              Working...
                              X