The only real "Garage activity" yesterday was cleaning out the Weber for the bird and getting the bird out of the garage where it was thawing out slowly:
Getting the Weber ready for indirect cooking of the bird:
We got fire:
Just under 14 lbs this year we are usually 20 or more, but just 4 of us this year:
Rice stuffing going in:
briquets and Weber ready for the bird - the pan is for the drippings to collect in:
I did move the bird a bit to center it after this pic 1:45 start time:
2:45 and adding 8 briquets each side:
3:45 and adding 8 briquets each side:
4:45 and adding 8 briquets each side:
5:30 and Done!:
Ready to carve:
Stuffing out:
First drumstick off:
On the breast, I don't try to carve slices off the bird, it never works out - I make a cut this side of the breastbone to ribs and angle the knife, then keep cutting and you get a big half breast, then you can get that flat on a cutting board and slice it with decent support and across the "grain" for a more tender cut, and still get some skin on each piece
Credit where credit is due, I picked that up years ago off an Alton Brown cooking episode for cooking and carving turkey, I took his carving method.
All done with basic carving (lots to salvage for sandwiches or pet portions)
Ready to serve, and you can see the second breast sliced:
And served!
