There is no time to wait!

[Anonymous No.19933485]

We have to start an emergency surgery immediately!

[Anonymous No.19933489]

baka anon, you fucked up

[Anonymous No.19933509]

>>19933489
It’s minimal frost, it’s been in the fridge thawing for a few days, i think it’s just a thin frost layer in the cavity, but there’s only one way to find out. Scalpel!

[Anonymous No.19933522]

remember to cut out the wishbone.
desu unless you want the "turkey together" look, consider parting it out and cooking the bits seperately.

[Anonymous No.19933551]

>>19933489
As expected, it was just a minor frost layer
>>19933522
Thanks for the tip anon, I want to cook everything separately so that it cooks faster/ more even

I’m sorry ma’am, your son will likely never walk again

[Anonymous No.19933590]

>>19933551
the one other tip I'd give is to cut through the skin in the crevice between the thigh & drum, and the equivalent area of the wing & breast. those areas seem to have some kind of air pocket, or maybe because it's got a lot of meat inside it, where they might not cook through properly.

[Anonymous No.19933596]

>>19933522
Wishbone is out anon

[Anonymous No.19933619]

>>19933596
good work

[Anonymous No.19933693]

>>19933619
I’m sorry ma’am, we lost her

[Anonymous No.19933697]

>>19933693
show us the goods anon

[Anonymous No.19933710]

>>19933697
Into the oven she goes

[Anonymous No.19933731]

>>19933710
SHOW US THE GOODS ANON

[Anonymous No.19933779]

>>19933693
do you like liver? I know a lot of chefs will take it and just fry it in some butter to eat themselves.

[Anonymous No.19933813]

>>19933731
While the gravy is being started, the salted and peppered and browned butter bird will go into the fridge for an hour to rest

>>19933779
I don’t think I have ever tried it, but I will probably try it now because of you

[Anonymous No.19933849]

>>19933551
She's ready to settle down on the right

[Anonymous No.19933896]

>>19933731
>>19933697
Back in the oven she goes to get some more color

>>19933590
Thanks for the tip anon, sorry I didn’t reply sooner- I didn’t see it, and I finally got a moment to rest now that everything is done.

I actually separated the wings and the breast, i decided to roast my wings with the stock bones while the butchered bird has a moment to rest after being salted, although I may eat a wing instead of putting both in the stock pot, im not sure.

Regarding the leg and thigh, that’s probably a good tip, and I think I’ll do that before it gets put into the oven. I’ll probably cut the meat from the backside, so that I can keep the skin together

[Anonymous No.19933900]

>>19933896
Yikes! I forgot the carrots! Better late than never I suppose

[Anonymous No.19933928]

>>19933900
Double Yikes! I forgot the garlic! It’s okay, into the oven it goes

[Anonymous No.19933932]

>>19933928
Triple Yikes! I forgot to add the picture!

[Anonymous No.19933948]

silly anon don't forget to take it out the oven!

[Anonymous No.19933956]

>>19933948
I’m guessing it’s gonna be another 30ish minutes for everything to brown up properly

[Anonymous No.19934076]

>>19933956
Okay, now that the turkey has been browned, the gravy will be created by simmering the carcass and the vegetables and spices

[Anonymous No.19934091]

keep going anon i’m rock fucking hard

[Anonymous No.19934127]

>>19934091
Gravy time anon!
Soon I will put the bird in the oven.

[Anonymous No.19934133]

>>19934091
>>19934127
Pic related

[Anonymous No.19934140]

>>19933590
>those areas seem to have some kind of air pocket, or maybe because it's got a lot of meat inside it, where they might not cook through properly.
anon do you have a fucking clue what youre talking about?

[Anonymous No.19934168]

>>19934140
Not him, actually OP, I think his point is that it takes longer to cook at the joint area, probably because there are 2 bones connected, or because of the joint It was a valid comment, and I will likely take into account his comment into my recipe

[Anonymous No.19934304]

And? What's next!? Hurry up.

[Anonymous No.19934313]

>>19934304
Check back in a half an hour or so, I’m simmering the stock to make gravy, I will put in the turkey soon

[Anonymous No.19934508]

>>19934304
>>19934313
Sorry for the wait everyone, I was busy laying in my bed.

I will now warm the oven, and debone the turkey that is in the stock to make a roux gravy.

[Anonymous No.19934538]

>>19934508
Excellent.

[Anonymous No.19934549]

>>19934508
That looks like a good stock anon

[Anonymous No.19934576]

>>19934549
Thanks bro, I was thinking to myself that it does look pretty good
>>19934538
>>19934304

I’m waiting for the meat to cook down before I shred it and put it back in

[Anonymous No.19934646]

i am thankful for this thread, OP, and all the friendly commenters. i will enjoy it for a little longer before i head to the bar to drink alone until closing time.

[Anonymous No.19934653]

The meat is deboned and back into the stock it goes

(I will be snacking on the neck soon)

[Anonymous No.19934664]

>>19934653
poultry necks always remind me of my departed grandma. she survived the camps in WWII and would never waste even a scrap of food. i remember her crunching chicken bones and stripping every last bit of tissue from a chicken neck. she was a great cook.

[Anonymous No.19934706]

>>19934664
They remind me of my grandpa

Turkey legs will go in first for a little bit over an hour. They are salted, peppered, and browned butter on the inside of their skin

[Anonymous No.19934717]

>>19934706
While we are waiting to put the breasts in, we will make a browned butter roux for our gravy

[Anonymous No.19934776]

>>19934717
I mixed the flour and butter, and now am waiting for the color change- I used brown butter, so what you see is not actually a blonde roux, but merely color from the butter

[Anonymous No.19934803]

>>19934776
The roux is almost now complete, and I will then add my turkey stock

[Anonymous No.19934826]

>>19934803
The gravy is coming together nicely, time to throw the breasts in

[Anonymous No.19934869]

>>19934826
The gravy is now complete and we are just waiting on the turkey now

[Anonymous No.19934928]

>>19934869
pure sex

[Anonymous No.19934935]

>>19934869
this is where you should finely dice the raw liver and add it to the sauce
Just for some other time :)

[Anonymous No.19934973]

>>19934928
>>19934935
And here we are lads

I thought about grinding liver into ground beef and then using it for burgers

[Anonymous No.19934982]

>>19934973
Fin

[Anonymous No.19934989]

>>19934982

[Anonymous No.19934990]

>>19934973
the sauce has a lot of lumps. I'm not familiar with American cooking for Thanksgiving and the like, but is it the case that it shouldn't be smooth?
Aside from that, everything you did looks great to me, I bet it's as tasty as a feembrap. Finally someone who made an effort

[Anonymous No.19935011]

>>19934990
The lumps are because of the carrots I added from the stock, if I had the chance to redo it I would have mashed them separately instead of mashing them in the pan, but I stand by my decision. Also, thank you

>>19934989
hehe

[Anonymous No.19935034]

>>19934990
Gravy’s and sauces should be smooth, but it was my first time making it, and I didn’t have all of the tools, I reason that not everything has to be like a royal banquet every time, I made this meal with a knife, a wooden spoon, and an ice cream scoop (to put the broth into the roux) anyone from anytime in history could have made the same thing like I did

[Anonymous No.19935831]

>>19934140
Hey, I know that you should do those cuts because the area can become undercooked, I just never bothered finding out the exact reason.

[Anonymous No.19935847]

>>19934973

[Anonymous No.19936288]

>>19935011
Nice. That's a big bird.
Slow cooking like what you've done sounds like the best way.

We don't have turkeys back home in Europe but duck usually is the bird of the season for us in scandinavia where we got this Mortens Eve duck thing more uncommonly going on than a real celebration. It's basically around when Thanksgiving is and I now have to read up on what that saint was celebrated for...

[Anonymous No.19936290]

>>19933551
>separate legs
Nice I really dont get why people cook them whole.

[Anonymous No.19937799]

>>19936290
Probably because it’s tradition and the fact that most people don’t know how to cook

[Anonymous No.19937804]

>>19933710
fuck that looks gruesome