Thanksgiving updates and some menu ideas

 We've had leftovers in some way of thanksgiving dinner for the last three days.  We have one more thing planned with the leftover turkey and broth.  

We brined and then let the bird air dry for two days before we spatchcocked it and then placed right on top of the stuffing to cook.  375 for 45 mins and then 325 until the internal temp reached 170 (2 hours and 20 mins).  Next time we'll keep it at the higher temperature since it didn't have that great dark crispy skin.  

Then there are these notes from 2021 which aren't close to what we did this year.

2023 update-

We roasted a 16-18 pound bird first at 450 (or 400?) for 45 minutes.  Check the color of the skin at this point.  Then we turned down the temp to 350 until it was done another 2 1/2 hours or about 3 hours total.   It is imperative to check the temperature of the largest part of the white meat section.  We ended up turning down the temperature at the end so it wouldn't get done too early.  Rest for a long time and then carve up.  Save your bones and make stock!

For the gravy though, we used this Serious Eats recipe  but we didn't have all the extra parts, just used the neck and skipped the soy sauce (forgot) and used celery salt instead of fresh and salt (because we ran out).  Everything was terrific.  Only that one change to next year.  

For this week-

Food platter

Turkey and white bean chili

Spaghetti and sausage

Chicken and rice

English muffin pizzas

Salsbury steak over noodles and frozen veggies