We had a great time with family and they all enjoyed the turkey and the venison. All the sides that were brought were tasty and the desserts finished of the meal spectacularly.
I'm cooking a turkey for the local rescue squad this next weekend and will do it the same way I did ours. It came out great
The night before Thanksgiving I rubbed the turkey down with a dry rub instead of the salt and put it in the fridge to absorb the flavors. My sister had already seasoned the venison so that was in the fridge waiting.
|Dry brining in a salty rub.|
|Waiting for the cooker.|
|Starting to cook.|
About two hours into the cook I went to check on it and spray the meat with a mop sauce and though, "I wonder if the gravy pan is touching the digital thermometer in the back." It was. I moved it and my temp shot up to where it should be. So, next time make sure all temp probes are clear for correct readings.
|About half way there.|
Once again I used my iGrill mini to monitor the meat but this time I was monitoring the venison. My mark for it was 145. Last time I did venison I cooked it to the 125 mark but found it still bloody. This time I figured 145 would be safe after consulting multiple sites. My brother-in-law cooks his to 160, which sounded too high to me. Once the venison hit 145 I pulled it out and put it in a foil pan with foil covering it and let it rest.
|Ready to rest.|
I wasn't sure how to carve the leg so I found an article on carving a leg of lamb and used that as my guide. I separated the lower leg from the main part and cut the large part of the muscle from the bone. I then sliced it up.
|Ready to serve.|
I split the turkey in half and carved each half like a regular turkey. Spatchcocking it makes it very easy to carve.
|Ready to eat.|
I used the packets of gravy that come in the turkey and combined it with the small pan I had to make a gravy for the turkey. It was fabulous. it had a nice hint of smoke and flavor from the bits I added, along with little pieces of turkey in it.
The plan and preparation paid off, even with the hiccups we had with the temperature. I had allowed time in my plan in case I ran into temperature issues due to weather or unforeseen circumstances. Thanksgiving went off well and was delicious.
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