I worked some dough a bit hard with ours for a bit and noticed some grease leaking at the seam and looked it up. Yes, service involves replacing plastic gears that get worn out and regreasing. Not the worst DIY by the looks of it (you can buy kits), but really more grease than I want to deal with on a Saturday. Still haven't done ours and it keeps humming along.
I honestly did not know this existed. I've been stocking up on Kerry gold (one box per week) since early October. Makes the Thanksgiving butter buy a little less painful.
Serious question. Has it ever been serviced (regreased). The old ones have a reputation for being indestructible Even our "old" 24 year old KA Tilt head supposedly is far better than anything from KA you can buy today. But I think it needs service.
Gravy is done. Family likes it with thangs (milled veg. and drippings from stunt turkey plus little bits of roasted neck meat. So I oblige because I like that shit too . No giblets though. Not a fan.
Once upon a time, I apparently offended some person with my driving. She pulled up next to me and was screaming out her window at me. I rolled my window down briefly. She continued screaming at me. I looked at her briefly, looked back ahead, and rolled up my window. In my peripheral vision, I saw her go ape-shit at my nonresponse/ignoring her. I don't know that that's exactly what we're doing here. But if we are just ignoring him, no matter the reason, as long as it's perceived as a slap in the face, I'm good with it.
Forgive me, but what's the bit. Are we just calling it household-item shopping these days? Food-stuffs and sundries? In all seriousness, I missed the memo on this one, but I'm happy to give up the term if Piggy is fond of it.
I think the only advantage is that it cooks more evenly (timewise) and in a shorter time period overall. I don't think there's any improvement in taste.
The brining salt will be absorbed into the meat and skin. You shouldn't have to salt it further. I probably will hit mine with some garlic powder and coarse black pepper. I'll do a compound butter under the skin, and since I didn't salt under the skin previously, I'll work a little salt into the compound butter.
You can set your watch by it. I've done it several years in a row now. Only reason I'm spatchcocking this year is due to a very small time window. Soften up that butter and let it rip.
edit to add: This is the later T-giving Franklin video. He does it a little differently than the original series, but it comes down to the same thing. Get color on the bird, smear with a pound of butter, and wrap in foil.
Just use a brisket knife. 12" scalloped slicer from Dexter Russel or Victorinox will do it all. But when it comes to turkey, I just use a German style chef's knife. On the breast, I'm not cutting long slices; I'm cutting medallions. An 8" chef's knife does great and I'm not worried about chipping it when I'm breaking joints in the leg quarters.
https://www.amazon.com/Dexter-13463-12-Inch-Sani-Safe-Scalloped/dp/B004NG98RI/ref=sr_1_1?crid=3LC28Z24HY4T&dib=eyJ2IjoiMSJ9.3K7nwZESRL2tPIe1BTEj9_WqlI9POMsDf3dX9qflItpVVh-0XOnRNPr7Jk7O95yOmkjNad4udkZ_TENuS5Zc9IPuNV3oKosBySenPxMdMP0yMaW7bt7pVIwK70aieX_jSqFlJwHXotZRTcru0Pqje7Mu1aXQhM3JG0Ho7KzY-aICwVJV7yiPdbdm1jJlUpRvCicY5d5CCwV1edW2VrG_pZAR7V4F7nth1h2XdWQQWqA.L6QCDvu410Kjk95Mtvb49SF9GJJmKBp82UU-NktDiNM&dib_tag=se&keywords=dexter+russel+12"+slicer&qid=1764034557&sprefix=dexter+russel+12+slic%2Caps%2C217&sr=8-1
https://www.amazon.com/Victorinox-Cutlery-Serrated-Slicing-12-Inch/dp/B0019WZL4I/ref=sr_1_6?crid=3KU9ZJ0VLB8Y2&dib=eyJ2IjoiMSJ9.G__9ECfQvqlhEtR8w0Xt9VODB6an1JUyrXNorh8VH8SJyp5Kg4Vhog7WkqmO2GXHXv5_W86iXSn4KorY8bJxmVIF84FGEcDXhbdR5HiipwTkZNoFfuUFWAjO6rinI81S1EjxndU4C6oVH7iAkOTkZQZX3oeK0Rza2ahc0uVlBb51s2zit3tT2SOgdCMfRiyXDl-PKNVdm8d2uey3bQWDOY2WKyYDnupoFSUUoIuYzN663gmy7sZioASNXhkJsH6aSy6QhyYZ3heue0ZUDA5Z1rvC9ebWDruNvfzK2pqYbxs.nCi4ZFkOXxfc_MyGOs0QPba1udf84Bsi7hM6te4RVFA&dib_tag=se&keywords=victorinox+12"+slicer&qid=1764034605&sprefix=victori+12+slicer%2Caps%2C203&sr=8-6