If you haven't tried dry brined spatchcocked turkey before you're missing out... created a quick how to for those unfamiliar with any of the techniques.
Still working out how to make videos so appreciate your candid feedback.... but not too candid lol jk
We spent Thanksgiving with good friends and neighbors and their family. We were tasked with providing the dressing and a pecan pie. The pie we bought from Costco but for the dressing I made my favorite Cranberry, Apple and Walnut dressing.
(Recipe can be found here:
Here are most of the ingredients.
Melted the butter and sautéed the onions and celery.
Combined the cranberries, apple and walnuts.
After the butter, onions, celery, apple cider and chicken stock had simmered 10 minutes I stirred it into the dry dressing and spread it out into the baking/serving dish.
I covered this with AF and cooked it for 20 minutes at 350 degrees and then uncovered it. I cooked for another 25 minutes at 350 and this is the results.
Here are some pics of the rest of the dinner entrée’s that we enjoyed.
White meat plate.
Dark meat plate.
We had a great time of food and fellowship. Hope you all had a great day as well.
Thanks for looking.
By Charcoal Addict
That damn artic vortex is lounging over Alberta, Canada like a drunk who won’t leave his chair at his favourite dive bar. It’s the 13th day of -27 F - -32 F windchill cold. I had to use my torch to thaw the upper and lower vents to open them. It’s one of the worst February’s we’ve had in 21 years. Normallly it’s 10 F to 40 F most recent years with the expcetion of the odd cold day. We are getting use to warmer winters.
it was too cold to use the Joetisserie last night so I opted for roasting instead.
I decided to make a trurkey breast and roast vegetables in a foil pan using the same method used to cook a spatchcock Turkey. I just had lump banked to the front and rotated the cook halfway through.
This ended-up backfiring on me: I started to run low on lump with the Turkey still at 155 F; I used the oven to finish the final 5 F for a 160 F finished temp. The Joe dropped to 225 F from the original 325 F cooking temp.
I could’ve added more lump to recover the temp back to 325 F to finish the cook on the Big Joe; it wasn’t worth it for 5 degrees. The oven finished the turkey in 10 minutes.
It was a mistake to run a half load of Maple lump and one halfmoon defector in the insanely bitter cold temps. I would’ve been better off if I had used a 80% full Kick ash basket of lump with both deflectors in both sides versus trying to use a half load method in the bitter cold.
It worked out the the result was great as you can see from the picks below. For a laugh, I had to use my torch to close the lower vent because it froze open and I couldn’t close it without taking a torch to it for 20 seconds to thaw it.
This is Alberta cold; not that Texas cold some American think is actually cold. Thank god it wasn’t Winnipeg/Minneapolis cold. Everyone has their limits.