Friday was a turkey day. In the curling club restaurant we brined ten 30 pound turkeys.

We rinsed and dried each one then I completely deboned each turkey and rolled and tied them into roasts. The bones were put into several 3 foot high stock pots and simmered for about 4 hours to then become the most wonderful gravy ever.

We used 4 turkeys for the Curling Club event. The rest placed into the freezer and will be served at other events during December.

Each deboned rolled turkey roast took about 2 1/2 hours to cook at 400 degrees. We roasted them to an internal temperature of around 165 (because there was white and dark meat rolled together). We left them sit for about 30 minutes then we removed the strings and sliced them. We fed 96 hungry curlers during their annual Turkey Bonspiel. We also served croissants & butter, tossed salad, mashed potatoes, broccoli, corn, dressing, gravy, cranberry sauce and apple and pumpkin pies with whipped cream. Yum! I have no idea how those curlers managed to get back onto the ice after all of that food.

Sunday is my family’s annual latke fest, check the site out later for photos of the event.