posted by Dave Arnold
I hope everyone had a good Thanksgiving, and that your birds turned out well.
To recap, I made a boneless bionic turkey with aluminum sprinkler-pipe leg bones and cooked it in duck fat and butter using a two step processs.Â I chilled it and brought it to my in-laws’ house three hours north of the FCI.Â All I had to do on Thanksgiving day was warm up the bird and crisp the skin.
Kitchen spaceÂ was scarce, so I did everything on the grill outside.
I took the bird out of the fridge, removed most of the aluminum foil fromÂ its cavity,Â and letÂ it come up to room temperature for an hour.Â I turned the grill into a turkey-warmer/pour-over fryer by removing the cooking grates and putting a hotel pan with two gallons of oil directly on the burners.Â On top of the hotel pan I put a rack to hold the turkey.Â I put the turkey on the rack and closed the grill (as much as I could) to allow the turkey to warm up while the oil was heating.Â I couldn’t close the lid without mangling the turkey, so I propped the grill open and tented the lid with aluminum foil.Â The area where the turkey was sitting floated around 275 F –a good warming temperature.Â
When the oil was piping hot (around 375 F) I started ladling the fat, two-fisted,Â all over the top of the bird.Â It browned even faster than I thought it would.Â The whole bird was crisped up in about 2 minutes.Â Bonus: there were no spewing geysers of oil, no huge flames,Â noÂ Thanksgiving-ruining clouds of chokingÂ smoke.
So far, so good.
Once inside, I removed the bionic leg bones and the rest of the foil.Â The bird didn’t collapse. Another win.
The moment of truth:
I was happy with the results.Â The family enjoyed the bird.Â Super moist but not watery.Â Tender.Â The taste of the herbs, duckfat and butter came through.Â Next year, I might increase the temperature a half a degree to make the breast meat look a little more conventional.Â There were also a couple of blood vessels that didn’t lose their red color.Â That didn’t bother me too much.
Folks around the dinner table kept asking me if it had been “worth it.”Â Â
Â “Did you like it?” I asked.
Then I guess it was worth it.