Broken Down Turkey?

[George K]

Yup. It was fabulous. I didn't follow the recipe 100% - but it was relatively easy to prepare and done in no time whatsoever. The hardest part was spending all day on Thursday cooking down the stock for gravy. The gravy was wonderful as well - it might be because I threw a splash of rum (!) into it.

[LuFins Dad]

Ahhh, but how was it on day 2 & 3? My smoked turkey was okay, a little dry on day 1. When I got it out of the fridge last evening, I nibbled a bit of colt turkey while I prepped the rest to be reheated, and it was wonderful…

[Mik]

At the very least you should spatchcock your turkey. It cooks much more evenly. I still prefer it broken down.

[Jolly]

Looks good to me!

Hey, if you ain't tinkerin' with the recipe, you ain't cookin'...

[George K]

@LuFins-Dad said in Broken Down Turkey?:

Ahhh, but how was it on day 2 & 3?

Ask me on Tuesday. This was on Friday.

[LuFins Dad]

Today’s day 2…

[Mik]

Yes, and it's 8:20 AM George time. Bit early for turkey.

[LuFins Dad]

@Mik said in Broken Down Turkey?:

Yes, and it's 8:20 AM George time. Bit early for turkey.

Not at all, I Have heard that @George-K enjoys a little wild turkey as early as 7AM,

[Mik]

George? Day drinking? Perish the thought.

[LuFins Dad]

Drinking?! Perish the thought.

[Mik]

Only when he was working.

[Copper]

Really? Whisky for breakfast?

I'm pretty sure I haven't done that for maybe 50 years.

It sounds like a good idea.

[George K]

By the way, I made the stock the day before.

After making the roux yesterday, and adding the stock, it was "OK," but needed a little something more. So I did two things:

1. I threw in a splash of rum (!) for some sweetness
2. For more umami, I slowly added "Better than Bouillon" - ended up being about a teaspoon. That really worked well.