Cause you are rich?
I do like El Pavorracho. :)
“... 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...”
Why not deep-fry one and get the trifecta?
You have to remember to do it away from the house, near where you park the EV for safety.
Last year I deboned the turkey and precooked the white and dark meat at different sous vide temps, then warmed all the meat at 140F to serve.
I also did the same thing you did: created broth with the bones and used it for the gravy.
Perfectly cooked turkey and the best gravy I have ever tasted.
I find it a LOT easier to simply buy a turducken. ;-)
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.
Turkey sous vide
that sounds very interesting.
It must be a smaller bird.
I hope those who do have a bounty are truly thankful for that bounty and not take it for granted. There really are many right now how do not.
Sous vide, huh? I’m not giving up the maillard reaction. Dark roasted turkey skin, seasoned with my rub, is a sign that God loves us. And I’m pretty proud of my gravy too: start with a roux, deglaze the pan with dry sherry, and boost the flavor with liver and neck meat, roasted in the pan bottom and processed to a paste in the food processor. Cook for about 4 hours to let all the flavors marry up. Use the leftover gravy over eggs Benedict, instead of hollandaise.
—-> So a total of FOUR legs, FOUR thighs, and FOUR breasts.
[self-edit]
I been cooking tandem turkeys for years. Bought my oven only after making sure it can take both my roasting pans side by side. The weight causes the rack to sag, so I prop it with a fire brick.
Got a recipe for tandem bald eagles?
Asking for a friend.
You’ve given me a brilliant Flash of genius.
Gravy-flavored liqueur. Why didn’t anyone think of it before?
Well, they did, sort of. Here’s something you can do right now, while you’re waiting for my gourmet inspiration to hit the market.
Happy Thanksgiving!
From Esquire Magazine
Ingredients
1 1/2 oz. bourbon
2 oz. gravy
3 tsp. dried parsley
2 tsp. granulated brown sugar
lemon
black pepper
Directions
Heat gravy as instructed on the stove, stirring so it becomes less gloopy. Remove from heat, then strain to remove any meat or clumps. Set aside to cool to room temperature.
Chop parsley and brown sugar together until fine. Spread in a bowl.
Cut lemon and coat the rim of a cocktail glass.
Dip the rim of the glass in the parsley and brown sugar until thoroughly coated.
Add bourbon to glass, then gravy. Stir. Sprinkle with black pepper.
Take a good long look at this concoction and ask yourself, are you this desperate for boozy comfort food? If so, drink up.
The addition of an ice cube and a healthy spritz of lemon helped, but only slightly. On the off chance you like it, down it fast before it grows a scum film. Hey, maybe it isn’t so bad poured over turkey breast.
In the past, we have cooked as many as six turkeys for Thanksgiving. That makes plenty for guests to take home as leftovers, plenty for sandwiches the following couple of days, and also some for freezing to make turkey chili over the next two or three months.
Now, with other family members having their own Thanksgiving plans, we are back down to just one turkey which will go in the oven in the morning. Just enough for hubby and me. The kids are visiting with in-laws, my mom passed away a couple months ago, and siblings have their own plans. I plan to enjoy a quiet Thanksgiving day.