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Related Pursuits
The Kitchen & The Speakeasy
2020 Thanksgiving Menu
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<blockquote data-quote="RSteve" data-source="post: 553543" data-attributes="member: 164"><p><span style="font-size: 18px">For the breast, a good beginning is 20 minutes per pound. I always use an instant read meat thermometer. 4 lb. breast, 80 minutes at 350 degrees, BUT at 60 minutes, I check the internal temperature. At 150 degrees, I pull it and tent. It'll reach 160. The dark meat takes longer and rarely ever gets over cooked. Figure 25 minutes per lb. TL weight, but check the deepest part of the thigh at 75% time. Done at 160 degrees internal. </span></p><p><span style="font-size: 18px">If you have the time and inclination, after butchering raw, put all the excess bone and skin with the neck, butt, gizzard, and heart +carrots, onion, celery, garlic, and a teaspoon of mixed pickling spice in a crock pot, cover with water and cook forever. Strain and add salt to taste. Use this stock for your dressing and gravy.</span></p></blockquote><p></p>
[QUOTE="RSteve, post: 553543, member: 164"] [SIZE=5]For the breast, a good beginning is 20 minutes per pound. I always use an instant read meat thermometer. 4 lb. breast, 80 minutes at 350 degrees, BUT at 60 minutes, I check the internal temperature. At 150 degrees, I pull it and tent. It'll reach 160. The dark meat takes longer and rarely ever gets over cooked. Figure 25 minutes per lb. TL weight, but check the deepest part of the thigh at 75% time. Done at 160 degrees internal. If you have the time and inclination, after butchering raw, put all the excess bone and skin with the neck, butt, gizzard, and heart +carrots, onion, celery, garlic, and a teaspoon of mixed pickling spice in a crock pot, cover with water and cook forever. Strain and add salt to taste. Use this stock for your dressing and gravy.[/SIZE] [/QUOTE]
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2020 Thanksgiving Menu
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