Well, I did it. Ballontine. Started with 15 lb bird. As it’s kosher, no need to brine as that’s part of the kashering process. Deboned it, seasonsed it, stuffed it, rolled it, tied it, smoked it, rested it, sliced it, and ate it!
And a good time was had by all.
Deboned
Stuffing; ground turkey, onions, mushrooms, garlic, peppers, celery, chestnuts, egg, and homemade croutons.
On the big joe at 325 for 2 1/4 hours
About ready to come in
Cut open
Sliced and ready to eat with the wife’s gravy and grandma’s mashed popatos, candied sweet potatoes, and green bean casserole.
Dessert: pecan and pumpkin pies (mine).
Wines: a cab and a moscato
Whisky: rittenhouse rye
And a good time was had by all.
Deboned
Stuffing; ground turkey, onions, mushrooms, garlic, peppers, celery, chestnuts, egg, and homemade croutons.
On the big joe at 325 for 2 1/4 hours
About ready to come in
Cut open
Sliced and ready to eat with the wife’s gravy and grandma’s mashed popatos, candied sweet potatoes, and green bean casserole.
Dessert: pecan and pumpkin pies (mine).
Wines: a cab and a moscato
Whisky: rittenhouse rye
