Our bird is 12.5 lbs.
Maybe it won't fit.
Sometimes I cut the breast off of the carcass and then slice it up. I have a nicely sharpened slicing knife that I use. I have been known to use my chef's knife. I keep that pretty sharp too.My grandmother always cooked the turkey upside down. Dark meat up, white meat down. Leaving down in a pan instead of up on a pan like like you would a ham. Turns out about as juicy as a chicken breast, which aint real juicy either.
My pop would spend a while sharpening his carving knife the night before and man he could do slices just like a pro. One year he passed the torch to me. We've had random sized mangled slices ever since. 🥴
I use a ceramic knife these days and manage to end up doing a better job with that one, but still a far cry from the crafted looking slices my pop could produce.
Piggyback deep dried chickens.Jim,
It looks like you had quite the place setting! The legs in the picture are too big to be squirrel, so I am guessing that they are Turkey.
I am sure that preparing all that food was in part because that you love the participants. I hope you had a great day.
Cranberry sauce stopped showing up at our gathering when my pop passed away. He was the last hold out in our fam-damily. As a kid there were enough people that liked it to eat 3 cans of it. But between death and divorce that trend slowly disappeared. One year we found a can in the cabinet that was expired a few years.I injected the turkey with a complex lemon juice marinade, and deep fried it at a friend's house. I'm glad that he had experience and inserted it slowly into the fryer.
At any rate, we had a great time, and my kids did most of the cooking. We also cleaned up as we went, and re-used pots. There was so much, in the way of leftovers, that my daughter spent a fair amount of time splitting them up into different containers, for us, and for my son to take home.
Here's a picture of Poppy's plate.
That black looking thing is cranberry sauce.
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