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Thankgiving with a German touch

reinhard

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With some prep work the day before and the main cooking on Thanksgiving day it was a busy day in the kitchen.  26 pound bird, German Potato dumplings, my German kraut with bacon, wild rice stuffing, vegies, snacks, apple pie,pumkin pie, and pecan pie and plenty of gravy. The bottom pic is bacon butter i made to put under the skin of the bird, put some in some beef stock for injecting the bird, and put some on top of the stuffing before baking it.  Reinhard










 
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bigr314

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Very nice looking food. What temp did you cook the bird and how long did it take. That bird is a monster.
 

reinhard

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It was a fun day, and thanks for the comments.  Bigr314- took me at least 8 hours.  Not used to doing such a big bird so it was somewhat new to me.  Started out with seasoning it, putting the bacon butter under the skin, and injecting it with beef broth with bacon butter.  I used a Korean Beef stock in powdered form which i mixed with the proper amount of water.  then i added the liquid i made from the neck and giblets with some of that beef broth to the roasting pan. Had the bird on a rack in the pan.  Started at the temp of 350 for 5 hours [foil tent the whole time] basting it at times.  then it looked like it was going to be done before serving time and company to arive so i cut it down to 275 [foiled the whole time and basting at times] for a couple of hours. finaly the internal temp was getting to the done point so i jacked the temp up to 350 again for the final hour with no foil and basted it more.  Turned out great and the breast was moist.  The  potato dumplings and the kraut/bacon will be part of the Christmas dinner as well.  Rauladen is on the menu then.  Reinhard
 

GaryHibbert

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Looks and sounds like a wonderful meal--you outdid yourself

Gary
 

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