The Rolled Turkey

It came out pretty well, given that it was my first attempt. Slow-roasted for 14 hours, then finished at a higher temperature for half an hour to crisp the skin.


As promised, three kinds of pie, so lighter on the traditional side dishes than usual. I hope your feast went well also.

5 comments:

Texan99 said...

It all looks delicious! Happy Thanksgiving.

Anonymous said...

We did a "splayed turkey" (or spatchcock as it's called) this year where you cut the backbone out and then flatten it for the oven. Worked out well, moist & tender inside and crisp outside.

Happy Thanksgiving all!
nmewn

ymarsakar said...

https://hippocratesinst.org/about-hippocrates

https://youtu.be/iSpglxHTJVM?fbclid=IwAR2WUWpzDQJluQK7k90anBJFw9QYY1mz-m7m1U_TG-6FGELCCPs7Tdykf-o

The Divine Enlightenment continues. I wonder how long before the consciousness of humanity will change. It's not about what people eat, necessarily either. I don't particularly care what humans eat. Any more than I care if they think they can outargue the Divine. That is not to say I am lacking gratitude for people's posts about Thanksgiving. It is a day of relatively higher and more positive vibrations and it helps humans dump their excessive negative in fighting. Although only temporarily it seems.

douglas said...

Looks great. Really nice carving knife!

Grim said...

That’s a good all-around knife. It’s a stock-reduction Bowie made from an old sawmill blade by a local Cherokee knife maker called Jim Whitefeather. It’s light, so I carry it hiking on my longest backpacking trips. It’s strong enough that I’ve chopped firewood with it while hiking, and sharp enough that it’s my go-to for butchering and carving. I’ve owned a lot of knives in my time, but that’s one of the best ones.