Turkey timing dialed in for round two, dark and white meat roasted separately to hit their own targets, plus a fish burger revisit that was nostalgic but went soggy fast, and a twice-baked shepherd’s-pie potato idea filed for later.
Sunday, October 19th
Turkey v2
- Bird prepped
- 125 Dark meat: 165°C × ~1 hour (77–79°C internal)
- 45 Breasts: 205°C × ¾ hour (63°C internal)
- Start dark meat 30-45 minutes early
- 45 Stuffing in oven
- 45 Roast veg in oven
- 30 Potatoes
- 125 Roast garlic
- Wash potatoes, pot, ready to boil
- 20 minutes at boil (max)
- 10 minutes to finish
- 20 Gravy
- 45 Make roux, set aside (use chicken fat, butter, flour)
- Finish gravy while potatoes boil
- 10 Corn
- Add to pot, start when potatoes finish (or are about to)
Thursday, October 9th
Ideas
Friday, October 3rd
Other burgers and interesting ideas
- Fish burger
- tartar (mayo, pickle, dill, parsley, garlic, s&p, msg, mustard, sugar, citric acid)
- preformed cod filets (breaded)
- buns + lettuce + ½ slice of cheese per
- were nostalgic, but got soggy too quickly
- Twice Baked Shepherds Pie Potatoes (1)
- may be easier as baked potatoes +
- but novelty is fun