Wow! Great looking turkey
I expect to receive my PBC tomorrow (just ordered it last week). The plan is to cook Thanksgiving turkey on it. I like the idea of a trial run before presenting to family and friends. As in: I thought about perhaps just cooking a turkey breast, since I'm the only one in my family who likes dark meat. Found a great looking recipe in the NY Times dining section – an adaptation of a recipe from Torissi's Italian Specialties restaurant, a very high-end and expensive place in Manhattan. Brine the breast overnight, pat it dry, wrap it 4 times in plastic wrap and once in foil, insert a temperature probe, cook in a 250 degree oven until an internal temp of 135, plunge into an ice bath for 5 minutes, unwrap, remove skin and slather all over with a roasted and mashed garlic plus honey mix and put it back in a 425 degree oven for 15 minutes to spiff up the glaze. It sounded great. It tasted "spit it out of my mouth horrible" I don't know what I did wrong (burn the garlic during roasting maybe?). I'd shown the recipe to my wife, and she advised me to do the trial run before Thanksgiving Day. No wonder I love that woman, with advise like that. I will say the breast meat was very moist and tender. It just tasted horrid.
Anyhow, long story short, I finally got off the fence about ordering a PBC.