Posted on 11/23/2022 9:27:21 AM PST by PJ-Comix
Thanksgiving is tomorrow and I have already started cooking my first turkey yesterday via sous vide. Tomorrow I smoke my second turkey on the Weber grill. Therefore I am cooking TWO turkeys in tandem for Thanksgiving and will continue doing so in the future whether it be for Thanksgiving or otherwise.
Why? Well I first cooked tandem turkeys earlier this year. In addition to providing extra turkey for the guests, I was able to serve up INCREDIBLE homemade gravy which was made possible by using the wings that weren't used in the sous vide turkey as well as the rest of the carcass after cutting off the legs, thighs, and breasts. In addition, the juices from the sous vide were used in making my turkey stock. After simmering down all that meat and bones provided by the unused portions (wings and carcass) of the sous vide turkey along with the trimmings from the turkey designated for smoking, the resulting stock with veggies, garlic, and herbs added made for a SUPER POWERFUL turkey stock which was used as my base for making the turkey.
Also since one should not use too large of a bird for smoking (both of my turkeys are in the 13 pound range) you are sure to have more than enough turkey for your guests (about 10 in my case). So a total of FOUR legs, FOUR thighs, and FOUR breasts. And since gravy is KEY for making successful turkey, the boiled/simmered down ultra high flavor turkey stock has served its purpose.
So after my tandem turkey experience earlier this year which is being repeated now, I highly recommend folks try cooking tandem turkeys.
Thank you, you have no idea how much that actually means to me right now. I am stuck away from my wife and family this thanksgiving. So I will be doing turkey sandwiches and maybe a can of cranberries to try and stay with the theme. :)
Please make the best with what you have and have a great Thanksgiving to you and yours... :)
One thing about sous vide turkey is to sear the meat both before and after heating it in the sous vide. My first sear is on a pan and the second over the coals in my Weber grill.
“Maybe I need to trademark that term.”
Should, sounds like a good name for a Mexican Restaurant.
But the Blue Curcao frozen margaritas do sound rich... Make it your signature drink. lol
I would invite you to "El Pavorracho" but since you are not near a Publix that means you are not in Florida where I am.
I find it a LOT easier to simply buy a turducken. ;-)
He’s my best friend and PTSD dog so I go without for his sake.
He’s taken care of me for 5 years so it’s my turn to take care of him.
You can't buy original Blue (or other color) Curacao liqueur in the USA. Only in Curacao where I bought a few bottles during our September cruise. Later that same day I met someone from Outer Banks of North Carolina who gave me a terrific recipe for frozen margaritas which I have been using.
When I first read the title, I thought it was “Why am I”. I then thought “Why the hell would you anyways? I got enough to do on Thanksgiving” lol
Tandem turkeys here ... an 18 lb ‘traditional’ turkey & a 12 pound smoked turkey. Also, there is a turkey breast to make sure there’s lots of meat/leftovers. I’m providing the 18 lb bird, the other two are coming from my brother/SIL.
I keep an eye out for sales on turkeys & plunk them in the freezer for future use. The turkey I made last Thanksgiving was bought in January majorly on sale - I think that one was about 22 lbs. The turkey turned out great, even being in the freezer for 10 months. This year’s turkey was on sale, but way up compared to previous sales ... still, it was the best deal at the time. Supposedly there was to be a shortage on larger birds & the sale turkey case (all Premium Butterballs, not some off brand) was already half empty. There was a 2 bird limit & I bought 2.
Turkey is delicious.
I can eat turkey sandwiches, with cranberry sauce, mayonnaise lettuce and cheese once a week and never tire of it.
I used to fry one and cook one (17ish pounders), so guests could take home plenty of leftovers.
I was just looking online for free dinners tomorrow so hubby at least, could go eat.
Not having much luck so probably whatever I can scrounge up from the freezer is gonna have to be good enough.
[too bad he won’t eat dog kibble]
;D
Shoot me a FReepmail tomorrow if you get down and we’ll be without, together.
:)
For some reason my wife doesn’t want to get a foot freezer. Otherwise I would stock up about 10 turkeys. As it is I have two more turkeys in the freezer for use next year prior to Thanksgiving.
$0.49/lb is the deal. I thought I was doing good when I found $0.59/lb birds a Wegmans. I bought four turkey necks and some hearts for stock. That cost almost as much as the bird. The stock finished at 12:09 last night. After skimming the stock this morning after being in the frig overnight there’s exactly a quart of stock. It is deep, dark, and rich. The gravy/sauce will be completed tomorrow with a brown roux, port, cognac and black cherries. The only work I have in the kitchen tomorrow is putting the bird and stuffing in oven and finishing the sauce. Everything else is ready to go with family/friends having the side dishes covered.
We have two supermarket chains near me and neither are known for “cheap turkey buys”.
I was offered a “deal” on a frozen turkey when I checked out the other day but I needed the gas points to be able to afford filling up the car so I said no.
I love porkchops but for Thanksgiving? Naw! Turkey is mandatory for Thanksgiving as far as I'm concerned.
About 16 hours away.
I’m really not *that* hungry.
;D
One summer, when I was a teen, it was my job to tend a flock of 20 turkeys bound for the chest freezer.
Every morning, let them out and watch over them.
Every evening, try to figure out where they were and gather them back to their pen.
Worst summer, ever.
My lord, they are dumb critters who make a point to get themselves into terrible predicaments.
Only lost one, who had decided that plopping down and sunning himself in a puddle of warm tar was a great idea.
We tried but could not save him.
So, 19 turkeys in the freezer.
Honestly, after that summer, I can’t say i’ve been a fan of turkey, since.
/Bird Herder
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