Broken Down Turkey?

[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.