Smoked turkey fajitas. That's the answer.
this post was submitted on 23 Nov 2023
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Seems like a lot of people just have no clue how to cook food. I'm not a big fan of turkey but it's pretty good if you cook it correctly with seasonings.
This year we're cooking a 26 lb pasture raised turkey. If it's still not great, we're doing something else for the meat course next year.
So, how did it turn out?
Really good! I don't know that I'll be able to go back to store-bought.
Looks fantastic!
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(1 replies)
We started doing a rib roast for thanksgiving a few years ago. So much better than turkey!
I also do baked skin-on chicken thighs regularly, which we also like better than turkey, that we simply never have a craving for turkey.
You and me are homies forever now.
How do you like to do your rib roast? I'd like to do more ribs.
My Mom showed me a reverse sear method, which I've followed for a few years now and has given me a perfectly cooked roast every time. I've fiddled a bit with the exact temperatures and cook times, but here's my latest iteration. You NEED a meat thermometer!
- Night before: scour fat on top, season with salt, pepper, whatever other rub marinade - our meat market sells an amazing wet rub thing that we use.
- Remove from fridge 2 hours before cooking. I usually stick meat thermometer in at this point, stick it in from the side so that most of the thermometer is inside and the tip is approximately at the middle of the roast. This has given me the most consistent results with temperatures.
- Cook in oven at 185F until center is 118F (about 4-5 hours for my boneless 5 pound roast)
- Remove, tent with foil, and rest for about 20 minutes (center should come up to about 125F while resting)
- Cook in oven at 500F for another 12 minutes (necessary for brown crust and caramelizing fat)
- Remove and rest for another 10 minutes.
I did a 5 pound boneless ribeye roast today, and this whole process took about 7 hours. Probably will try bone-in next year, as I didn't realize the meat market I buy from does the remove bones and tie back together thing.
Thank you so much for taking the time! I'll look forward to trying this.
Same thing with meatloaf. My whole family loves it but it just tastes like unseasoned beef to me.
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Well done turkey (and I've had it done well) is very good. I have sliced turkey sandwiches the rest of the year. It is a lot leaner than fatty brisket/ribs too.