Watcha cookin'?

Prepping the turkey to go into the imu today...a bottle of oyster sauce and ground black pepper
 

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And getting the pork butts ready for the imu as well...Hawaiian salt & ground black pepper
 

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No halibut here, just turkey prep for tomorrow morning. I started by making an herb butter that consists of two sticks of unsalted butter, fresh rosemary, thyme, sage, parsley, the juice of half a lemon, the zest of an entire lemon, one entire head of garlic, a little salt, and some fresh ground pepper.
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The bird itself was slathered under the skin with the herb butter, and the reminder was rubbed on the outside with some additional cracked pepper and paprika. Inside the cavity was the other half of the lemon as well as more garlic, the rest of the herbs, and some onion. It will be roasting on a rack made of onion slices, carrots, and celery while braising in a dry white wine.
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I also opted not to make giblet gravy this year, but didn’t want to just toss out perfectly good innards. A quick sear in the pan with some leftover carrot celery and onion, with dried sage, thyme, and rosemary, before going in the oven at 350 for about 10 minutes.
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20lbs bird, brined and bagged. German beer, salt, black pepper, paprika, cayenne pepper, garlic and onions. T-24 hours.

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