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1st Tom...tune up for Thanksgiving. Q-view!

post #1 of 15
Thread Starter 
Started out with a 10 pounder. Injected with a butter mix and basted with Zesty Italian dressing. Finished the prep off by sprinkling some garlic and white wine dry marinade.

About halfway done.

Breast at 170 degrees

Nice and juicy white meat

Extremely moist dark meat

Finished product...Open face turk sammy with garlic mashed and stuffing

Bones and whatnot into the pot with carrots, onion, celery, Cavender's, red pepper flakes, celery salt, granulated garlic, oregano, and s&p. Simmered for about 2 hours.....tomorrow's turkey noodle soup!! Soup q-view to follow.
post #2 of 15
Looks great for the first time, very delicious looking...PDT_Armataz_01_37.gif
post #3 of 15
Very interesting prep of the bird...sure does sound and look very good!

That all looks good!

It didn't take you all year to come up with a winner...nice!

post #4 of 15
Thread Starter 
Yeah, its a little interesting to say the least. I actually accidently stumbled upon that dry stuff. It's supposed to be mixed with oil and water. Few weeks ago I sprinkled some on a bunch of drummies I was grilling and the skin ended up so crunchy and flavorful, I figured I'd give it a try on the turkey! Very good stuff all around. I'm super stoked to make that soup tomorrow!
post #5 of 15
Great job looks delicious.

I love making soup, and I am glad you know the rewards that come from that.

I'll be looking for that post as well.


I would love that open faced sammie NOW.
post #6 of 15
Great looking turkey! Loved the use of making a stock.
Just finished a smoked chicken stock and is cooling in the fridge, using it in soups and other dishes makes such a big difference in the final flavor.
Bought a dry mix pack of egg drop soup and used smoked chicken stock to reconstitute it and HOLY SCHEISSE! It was amazing!
Points for a great smoke and to all those who smoke poultry, save your bones, try a stock, you won't regret it.
post #7 of 15
Thats one fine looking turkey bird there Pimp. I like the color and how juice it all turned out for you. Keep up the smoking.
post #8 of 15
Nice job! PDT_Armataz_01_34.gif I'm sure that's the first of many more.
post #9 of 15
Excellent! You're tuggin at my stomach-strings here....love smoked turkey all year long. Makes great meaty leftovers, though with your plated pics, not sure there would be any..very nice and appetizing!

Yes, definitely "boil-the-bones" as Mrs Rivet does and makes great reduced stock we keep in the freezer in 1/2 pint jars. As you showed us, a turkey-noodle soup that canned can't even come close to. Good deal, and thanks for raising the awareness on turkey-use during the turkey-time! icon_mrgreen.gif
post #10 of 15
Thread Starter 
As promised.....turkey noodle soup q-view!!!

Fresh herbs for the stock.

Bag of noodles I forgot to take a pic of before the bag was empty

I went a little overboard on the noodles.

Tuned into smoked turkey and noodles more than turkey noodle soup, but who cares! It was tasty....served with garlic cheese biscuits.
post #11 of 15
Very nice .....Cant wait for turkey day!!!!!
post #12 of 15
That bird & soup looks great.PDT_Armataz_01_37.gif
post #13 of 15
Man!!!!!!!!!!!!! I just have to say, no practice is needed here! We like our leftover bird soups here, too.

Don't forget, if you ever were to get bored with or tired of soup (like that's possible...lol), you can toss together a dish for the dutch oven with your bird meat, gravy, bread or rice dressing, smashed taters, and whatever else you can think of...put it in the D/O in layers...makes for an interesting and tasty dish...it's all good!

Well done!

post #14 of 15
dangit, missed this post the first time around. I hope my turkey turns out like that one. Great job. PDT_Armataz_01_37.gif
post #15 of 15
Boiling the bones! Cant get any better than that! Oh that bird looked awesome also. PDT_Armataz_01_34.gif
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