Smoking 2 turkey breasts tonight, so I can help my wife with other Thanksgiving preparations tomorrow. This is turkey breast #2, takes about an hour and a half to 2 hours to get internal temp up to 160 to 165 on the Weber kettle grill.. Tomorrow I’ll slice them up and reheat.
The cooking will start later this morning. I will be making the stuffing-with seasoned croutons, sausage & chopped apples- as well as the cranberry sauce. My husband is roasting a chicken and making the potatoes.
Since today will be just my wife, son and I; we're cooking up some cranberry bread, a pot roast with baby potatoes, carrots, and onions to be followed up with peach crisp.
For Thanksgiving, I smoked a 15 lb Turkey, and roasted an 18 lb one. Both were pre-seasoned with a dry brine, for 1 1/2 days. Both came.out very very moist and tasty. They both had different spices. We needed both, because of number of people that came.over, and all the food taken home with them.
Today, I used leftover turkey, to make 16 quarts of Turkey/Vegetable soup. We don't add rice, noodles or Barley, until we are ready to eat. Most went into the deep freeze, and several quarts went into the spare fridge. My wife learned how to make Scotch Eggs today. They were better than any we've ever had in the past. A couple of neighbors came by to sample and take home some soup and Scotch Eggs, which they never had before, but are now fans of.
Last night we made two large Turkey Pot Pies. Between 4 of us, we almost finished one. We were stuffed. .
We had made a roast chicken. Since there is inevitably some meat left on the bones, we make "chicken frame soup. “ Same idea.
I caught a sale on a Ribeye Roast today, at Krogers. A little over 7 lbs. I cut it into 7 steaks, a couple thin, for the women, a couple of 1 1/2 inch ones for the guys, and a few normal sized for whom ever. I grilled it over some Red Oak that I had cut up and split from a huge tree that fell during a Hurricane, last summer. I also cooked some mashed potatoes, and roasted some asparagus too. For fun, I made 14 skewers full of marinated chicken hearts I also roasted over the fire. The guys ate them(yum) and the women stayed away. Those are gooood eating. Now we have leftovers, for the week.
Similar, but I've never cooked them the same way. Different spices, different cooking methods. They both have an inherently strong flavor. My wife won't eat either, so I rarely.cook them. I will say, marinating then grilling them is my favorite way of cooking the little hearts. Stews for the beef hearts.
