web analytics
Thanksgiving Turkey - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
See more
See less

Thanksgiving Turkey

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Thanksgiving Turkey

    We cooked a 20lb turkey. Nothing special - no brining. The oven was at 425 floor and 450 walls. The oven is 43in.

    Placed turkey on split carrots and celery along with a couple of rolls of aluminum foil to keep the bird out of the renderings.

    We started by putting the bird back side up (breasts down to keep them protected during the cooking process. Butter salt and pepper only on the back - put in oven for 1 1/2 hours - then flipped the bird over breasts up - buttered the breasts and legs added kosher salt grains and fresh pepper and inserted a thermo with remote into breasts (to register 165). The oven was at 400 floor at that time.

    Total cooking time was 4 hours which does not include 30 min of rest time (covered loose with foil)

    temps were 175 thighs and 165 breasts. Very tender and the skin was crisp. This was our first turkey and it will not be the last.
    Attached Files

  • #2
    Re: Thanksgiving Turkey

    Nice job looks like you did it perfect.

    Chip
    Chip

    Comment


    • #3
      Re: Thanksgiving Turkey

      Looks great!

      Comment


      • #4
        Re: Thanksgiving Turkey

        Hello Navyintel,

        That looks like one amazing bird. I hope your Turkey day was as good as this looks. Please keep posting these pictures, they make the office staff DROOL!!

        Amber@FornoBravo

        Comment

        Working...
        X