So dinner was my responsibility tonight so it was a classic winter plate....
Tonight I wanted to do a little more experimenting with my whole roasted bird technique.....this time I removed a bit more backbone and the. Used some kitchen shears and I removed the inner ribs.
Removing the ribs took some of the structure out so it didn’t keep as much as a air flow channel with them but when turned over the breast tips where “covered” by the remaining backbone, so I decided to role with it rather than truss it cause I was thinking it would keep the breast tip from drying out.
This cook will be done at 330 for a planned 90ish min!
bingo 90 min w/ IT of 160/181, I’m really liking the looks of this cook!
The slice! Juicy tip to toe, I’m liking this adjustment to the whole roasted technique :-)
& the parts.....
And now the “Plate”, joined with some roasted baby spuds (blanched and then dressed with garlic butter and a pinch of salt roasted @400 convection and an Italian dressed salad...
The gravy was made from my frozen baggy of two turkey stock from Thanksgiving.....just simple roasted money!
Tonight I wanted to do a little more experimenting with my whole roasted bird technique.....this time I removed a bit more backbone and the. Used some kitchen shears and I removed the inner ribs.
Removing the ribs took some of the structure out so it didn’t keep as much as a air flow channel with them but when turned over the breast tips where “covered” by the remaining backbone, so I decided to role with it rather than truss it cause I was thinking it would keep the breast tip from drying out.
This cook will be done at 330 for a planned 90ish min!
bingo 90 min w/ IT of 160/181, I’m really liking the looks of this cook!
The slice! Juicy tip to toe, I’m liking this adjustment to the whole roasted technique :-)
& the parts.....
And now the “Plate”, joined with some roasted baby spuds (blanched and then dressed with garlic butter and a pinch of salt roasted @400 convection and an Italian dressed salad...
The gravy was made from my frozen baggy of two turkey stock from Thanksgiving.....just simple roasted money!