| Thanksgiving 2002 |
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Photo Information: These photos were taken on Thanksgiving Day of 2002 at Tina's aunt's home in Farmington, UT.
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My MACA deep Dutch ovens awaiting the turkeys. The oven pictured on the left is 15 inches, the one on the right is 17 inches. An 8" Lodge oven full of herb basting sauce sits on top. |
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This is the starting of the herb roasted turkey. I have just put this 14 lb. bird in the oven after rubbing it all over with finely chopped garlic. Inside the body cavity I have placed a quartered onion, 3 cloves of sliced garlic, and 1 bay leaf. I have also added 1 cup of water
to the oven to generate steam.
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This picture was taken after 30 minutes of cooking. The water is steaming now and I have spooned basting sauce made from melted butter, mint, sage, thyme, basil, marjoram, rosemary, celery salt, and pepper over the bird.
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This picture was taken after 3 hours of cooking. The internal temperature is now 160° degrees. I will now load the lid with coals to brown the bird over the next 30 minutes. I don't have a picture of the fully cooked bird because it was carted away for carving before I could
snap one.
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This is the starting of a honey, clove and sage turkey. I started a basting juice made from water, honey, dry sage, thyme, rosemary, whole cloves, cracked pepper corns and salt. Once it came to a boil I reduced the coals on bottom and added this 17 lb. turkey and am now basting
it with the prepared juice.
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This picture was taken after 60 minutes of cooking. The bird is starting to show a little color now. The honey in the basting sauce helps this bird to brown nicely.
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This picture was taken after 3 hours of cooking. The bird has a beautiful color now, but the breast temperature is only 160° F. It will take about 30 minutes cooking slowly to bring the bird up to proper temperature. |
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After 3 1/2 hours this bird is ready for eating. The inside breast temperature is now 175° F. which is fine because the bird is not stuffed. The honey in the basting sauce caramelized as it cooked and turned the bird a beautiful caramel color.
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Sweet potatoes and onions ready for eating. Yellow onions were sliced thin and layered on bottom then sprinkled with brown sugar. Sweet potatoes were then sliced and layered on top and a sauce made from melted butter, maple syrup, and thyme was spooned over. We had a little
chopped garlic left over so I tossed that on as well. These were gone in a hurry!
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A little closer view. |
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Turkey stuffing ready for the table. I used my standard Dutch oven stuffing recipe but substituted turkey giblets for the sausage which I boiled then chopped fine. I substituted milk for the chicken broth. This is a triple recipe batch. |
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A little closer view. |
