Popular Post EP Phone Home Posted October 8, 2023 Popular Post Share Posted October 8, 2023 Made the stuffing last night so it’s an easy process to stuff the bird today. I put almost as much sausage as bread on this batch. It’s going to be a very hearty stuffing edition this year. 4 1 Quote Link to comment Share on other sites More sharing options...
Barnstorm Posted October 8, 2023 Author Share Posted October 8, 2023 Save all your turkey bones and make stock… Soup stock… Buy whole chickens on sale and cut into parts yourself. Two wings, two legs/thighs and two breasts. Freeze the pieces in suitable portions for your family. Put the backs in a bag and freeze for future stock. Add bones to the freezer bag as chicken is consumed. It’s fine to include beef and or pork bones. Continue to save/freeze bones until you have enough to fill stock pot. Cover bones with cold water, add few cubed onions, carrot, celery, garlic, pepper corns, bay leaves, small amount of tomatoes ect. I avoid using most green vegetables especially leafy ones or broccoli. Green beans are okay. In short, use up any vegetables you have. These can be frozen previously too. Don’t throw tired vegetables away… freeze for stock. Some squash or pumpkin in your stock will give it a wonderful rich flavour and colour, be creative. Bring to rolling boil and then simmer for 4-6 hours. Strain and cool, any fat can then be removed by spooning off the top. Reheat and adjust final taste with spices/herbs. Pressure can ( 45 minutes at 10 lbs for sea level -1000 feet) or freeze in containers. Money is saved by buying whole chickens, saving bones and vegetables and processing yourself. Better product with less additives/preservatives. The stock can be used as a base for soup, pork and beans, stew, chilli ect. I finished 10 qts. this morning. 4 Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 8, 2023 Share Posted October 8, 2023 1 hour ago, Barnstorm said: Save all your turkey bones and make stock… Soup stock… Buy whole chickens on sale and cut into parts yourself. Two wings, two legs/thighs and two breasts. Freeze the pieces in suitable portions for your family. Put the backs in a bag and freeze for future stock. Add bones to the freezer bag as chicken is consumed. It’s fine to include beef and or pork bones. Continue to save/freeze bones until you have enough to fill stock pot. Cover bones with cold water, add few cubed onions, carrot, celery, garlic, pepper corns, bay leaves, small amount of tomatoes ect. I avoid using most green vegetables especially leafy ones or broccoli. Green beans are okay. In short, use up any vegetables you have. These can be frozen previously too. Don’t throw tired vegetables away… freeze for stock. Some squash or pumpkin in your stock will give it a wonderful rich flavour and colour, be creative. Bring to rolling boil and then simmer for 4-6 hours. Strain and cool, any fat can then be removed by spooning off the top. Reheat and adjust final taste with spices/herbs. Pressure can ( 45 minutes at 10 lbs for sea level -1000 feet) or freeze in containers. Money is saved by buying whole chickens, saving bones and vegetables and processing yourself. Better product with less additives/preservatives. The stock can be used as a base for soup, pork and beans, stew, chilli ect. I finished 10 qts. this morning. I always save the carcass, and make soup, well my mom does. I'm not much of a soup guy, but smoked turkey soup is so goooooooooooooood 1 1 Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 8, 2023 Share Posted October 8, 2023 Turkey is now in the brine. I'll see that sucker between 8 & 8:30 tomorrow morning for 2 hours in the smoker. A little later, I'm going to get the potatoes ready, and make my stuffing. 1 Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 8, 2023 Share Posted October 8, 2023 Prepping the stuffing now. I don't know what is with this, but I love listening to system of a down while I'm cooking. Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 8, 2023 Share Posted October 8, 2023 Stuffing. Done. Now I just have to prep the potatoes for tomorrow. 2 1 Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 9, 2023 Share Posted October 9, 2023 Happy Thanksgiving everyone. The bird is in the smoker. I'm using pecan woodchips. 2 1 Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 9, 2023 Share Posted October 9, 2023 This is what I like to see.......... and I get to bathe in the smoke... drink it in man!!!!! 1 1 Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 9, 2023 Share Posted October 9, 2023 My bird is now in the oven to finish the cooking. I will show the finished product in a bit. 1 Quote Link to comment Share on other sites More sharing options...
Barnstorm Posted October 9, 2023 Author Share Posted October 9, 2023 6 minutes ago, gwarrior said: My bird is now in the oven to finish the cooking. I will show the finished product in a bit. I’m thinking you probably put stuffing in after the smoke and before the oven? Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 9, 2023 Share Posted October 9, 2023 1 hour ago, Barnstorm said: I’m thinking you probably put stuffing in after the smoke and before the oven? Actually I don't stuff my turkey. Not really a fan of the texture. I just bake the stuffing. I love how crispy it gets. But that's me. 1 Quote Link to comment Share on other sites More sharing options...
Barnstorm Posted October 9, 2023 Author Share Posted October 9, 2023 3 minutes ago, gwarrior said: Actually I don't stuff my turkey. Not really a fan of the texture. I just bake the stuffing. I love how crispy it gets. But that's me. Yah, either way works. 1 Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 9, 2023 Share Posted October 9, 2023 45 minutes ago, Barnstorm said: Yah, either way works. It's a preference thing. Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 9, 2023 Share Posted October 9, 2023 Just gotta let it rest now. 2 1 1 Quote Link to comment Share on other sites More sharing options...
Barnstorm Posted October 10, 2023 Author Share Posted October 10, 2023 2 hours ago, gwarrior said: Just gotta let it rest now. Oh man. That’s a keeper! I bet those smokey drippings make a great gravy. Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 10, 2023 Share Posted October 10, 2023 27 minutes ago, Barnstorm said: Oh man. That’s a keeper! I bet those smokey drippings make a great gravy. I'll let ya know later. Quote Link to comment Share on other sites More sharing options...
Popular Post gwarrior Posted October 10, 2023 Popular Post Share Posted October 10, 2023 Here's me stuffing. 5 Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 10, 2023 Share Posted October 10, 2023 Dinner is done. I'm tired. Im hurt. And just want to sleep. 1 Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 10, 2023 Share Posted October 10, 2023 Dishes done. Everything is put away. I'm done. 1 Quote Link to comment Share on other sites More sharing options...
Guest Posted October 10, 2023 Share Posted October 10, 2023 Completely forgot to take a picture of the bird after it was finished! This was my plate! Turkey Mashed red potatoes Stuffing Brussels Sprouts Gratin Green Beans with Shallots Roasted Carrots Just going through some pictures on the computer, this was back in August, but is STILL the best homemade pizza dough recipe I have ever tried! I have added the link if anybody ever wants to try it. https://natashaskitchen.com/wprm_print/65083/ Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 10, 2023 Share Posted October 10, 2023 Gonna be leftovers tonight. After yesterday, I was barely able to drag my ass out of bed. Planning on pizza tomorrow. 1 Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 10, 2023 Share Posted October 10, 2023 22 hours ago, Barnstorm said: Oh man. That’s a keeper! I bet those smokey drippings make a great gravy. The drippings made EXCELLENT gravy. 1 Quote Link to comment Share on other sites More sharing options...
Guest Posted October 11, 2023 Share Posted October 11, 2023 Soup weather today, so I wanted to take a crack at some beef barley soup! Bowl on it's way to my harshest critic! Quote Link to comment Share on other sites More sharing options...
Curmudgeon Posted October 11, 2023 Share Posted October 11, 2023 If anybody is faced with an overabundance of green tomatoes, I offer this: 1 1 Quote Link to comment Share on other sites More sharing options...
gwarrior Posted October 11, 2023 Share Posted October 11, 2023 43 minutes ago, diesel_3 said: Soup weather today, so I wanted to take a crack at some beef barley soup! Bowl on it's way to my harshest critic! Actually just made that a couple weeks ago. It's long gone now. And with me not being much of a soup guy, it was still pretty good. 1 Quote Link to comment Share on other sites More sharing options...
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