OG Thanksgiving, win some, lose some.
It was a smaller gathering this Thanksgiving. We called it the OG (Original Group) Thanksgiving.
A turkey was fried. I injected one side with red Thai curry, duck fat and coconut cream, and traditional Cajun style on the other (mostly butter, cayenne and garlic).
I think this was the last big bird fry with this particular burner. It gave us some trouble.
The white meat (breast) turned out perfectly moist and flavorful. The dark meats (wings and drumsticks) were a bit over done. We saw some wild fluctuations in the cooking oil temp.
The real star of this Thanksgiving, the TURCHETTA! It's a porchetta styled turkey breast. I prepared it a day ahead of time. Dropped it in the sous vide for almost three hours and finished it in the hot turkey fryer.
So moist and flavorful.
#2 son is a drumstick eater, just like his Mother.
I also made my first ever Quiche now that I can't get it from St Philip (one of our favorite local restaurants abruptly closed recently). It also yielded great results. I'm looking forward to a second attempt on both the Turchetta and Mushroom Quiche.
PHP is almost too convenient. I've found an appreciation for their Floatilla IPA. #2 son comes along to get together with his Girlfriend. It's a win/win situation for us.