Thanksgiving

Some of you know that I cooked TWO turkeys yesterday. One inside the oven (stuffed) and the other roasted on my Big Green Egg. My friend Jeff, also a BGE enthusiast) gave me the recipe for the BGE bird. So many people have asked about that recipe I thought I should post it.

This is so insanely simply but absolutely delicious! Just as with my chickens, I usually only stuff the bid with celery, onions and occasionally carrots. Then just rub the bid with MAYO! I didn't even salt & pepper it! I roasted it in the Big Green Egg which gave it a bit of smoky flavor (though I didn't use hickory or any other fragrant wood for smoke. I just roasted @ 350 till the thigh temp was about 175 degrees (3 hrs for mine). This should work equally well in an oven, though. The skin was wonderful! The bird was moist and delicious!! and the gravy was outstanding!!!

WARNING: After I cook a chicken or turkey, I almost always boil the leftover bones, carcass, skin etc for a few hours, strain and reduce it for stock (that I then freeze). This year I obviously had TWO carcasses and dumped everything in a huge pot and started as usual. For some reason (keep reading) I didn't like the smell from (what should have been) a huge, wonderful stock. I think it was a combination of the smokiness of the second bird perhaps combined with the vinegar from the MAYO. I dumped the whole thing. Next time I make one of these, I'm gonna strip all the skin off the bird BEFORE making the stock.

Other than that, though, it was a HUGE success!