Tday walkthrough

Last weekend, I did a walkthrough of most of my Tday meal. I brined and smoked a bird, carved it up and served it. I also did some fatties, some great venison, apple pie, yeast rolls and mashed potatoes w/ gravy, then my wife made turkey stock.
Here's the bird (it looks darker here than it was):


And how I brined is here.


And the turkey stock is here.


And the yeast rolls here.

Got room for one more??? That looks good!

There's always room for one more. The bird was brined... I'm thinking of trying a brine and injection combo for Tday itself. I go with very traditional seasonings, not the cajun stuff. Tday isn't supposed to be spicy to me... It's supposed to taste like sage and thyme and Grandma's cooking.

For breakfast on Tday, I'm taking a fatty and making sausage gravy with homemade biscuits... I'm so domestic!

Nice work Curt. Can you post the recipe for the yeast rolls?

Although I think it is extremely anal to do a test run of your Thanksgiving dinner. I'm hoping this was done for your website or the Well Fed Network.

Jim

Sure looks good Curt. I can almost smell it from here!!

Man,I want both drumsticks.So i'm greedy Looks so good.
Bill

outagas wrote:

Nice work Curt. Can you post the recipe for the yeast rolls?

Although I think it is extremely anal to do a test run of your Thanksgiving dinner. I'm hoping this was done for your website or the Well Fed Network.

Jim

Jim, the recipe is here for the yeast rolls. It's one I just got off the Food Network site.

And, though I may be anal about some things, I did the test run for a couple of reasons:
1. I'm selling turkey smoking this year (supply your own, and I'll cook it), so I wanted some to take into work.
2. I'm writing on several sites within the Well Fed Network, and I wanted some stuff for my blog, too.

I got dibs on that burnt end of the breast. What a spread. The rolls look great. Can you post the recipe? I'd like to try them out in a Dutch oven.m It looks great. You know a trial run calls for people to taste test the food and make sure it's just right. I'm officially volunteering!

The basic recipe is here.. The breast looks a bit burnt in the photo, but it was nice and juicy, at 165 degrees. I think that part browned a bit while being held in a 150 degree oven for a while until the other stuff was ready.

I had a few people over trying stuff out... The best part, to me, was actually the venison (which I just finished a bit of for lunch!)

That is a really nice spread there.

Thanks for teasing.... I mean sharing,
Jim

Looks great Curt! Nothing wrong with test runs!!
Laura