Boy_of_wonder75
Here.
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I like dirty rice.
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I picked up the bird. In the past, when I ordered from them, the birds were still icy. This bird is fryer ready. I'm not comfortable having this thing in my refrigerator for 3 days but it's here.
I'm using the dry brine from this recipe. I won't use a glaze if I fry. The rain/snow is supposed to stop Wednesday night.
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That's a big bird.My father in law passed last Tuesday, we had the service for family on Friday, so while my side isn't doing anything, my wife's side is (Only her mother, us, and her sisters family who we have already been around due to her Father.). I have a 25 pound organic turkey from an Amish Farm brining right now, and will be smoking it starting tomorrow early evening for 18 hours.
That's a big bird.
My father in law passed last Tuesday, we had the service for family on Friday, so while my side isn't doing anything, my wife's side is (Only her mother, us, and her sisters family who we have already been around due to her Father.). I have a 25 pound organic turkey from an Amish Farm brining right now, and will be smoking it starting tomorrow early evening for 18 hours.
I'm guessing that a bird that big might have a stall like a pork buttBig bird and a long smoke. Also interested in details (and, also, my condolences).
I'm guessing that a bird that big might have a stall like a pork butt
I'm guessing that a bird that big might have a stall like a pork butt
Every time I cook a bird, it's either done quicker than I thought or it won't hit temp.Possibly a short one, but I don't think turkeys have the same sort of collagen and fat deposits that need to break down like a pork butt (which causes the stall).
That bird is going to take on a lot of smoke in 18 hours. It seems like too much to me, but I've been wrong before.