Still eating left overs.
I spent the bucks for pen raised pheasant and ordered two 4 pound pheasants from a farm in Wisc.
At a cost , with postage of 30 bucks a bird, actually quite low priced nowadays; the foo-foo grocery stores around here no longer carry frozen pheasants.
I cooked on 12 pound turkey and one pheasant.
Those cooking instruction you see online, OR on the wrapping of the bird you buy , maybe, maybe work if you have a 5,000 dollar ultra super duper range in some test kitchen but in the real world are BS.
Instructions said 2 hours for turkey and online instructions said one and one-half split temp. cooking for pheasant.
The little pop out doo-hickey on the turkey popped out 3 hours after I put it in, and it took a goodly amount over 2 hours for the pheasant to be done.
Both were nice and juicy.
The Turkey was pre-brined but I followed fairly closely how ot brne a pheasant from an online source.
He actually brined a Peafowl but his method worked well.
Instead of kosher , I used rock black salt and dumped in a fourth of a bottle of Greek seasoning that had been taking up space of well over a decade.
Even after cooking the pheasant for as long as I did , the juice flowed with the pinkish color the pros said they prefer , although they said most people want it be more well done.
Sharons Niece, her husband and son came over and they all were amazed at how good the pheasant was.
Sadly this , barring another problem, is probably the last Thanksgiving family style dinner we will have, the one before this 4 years ago was due to Sharon's sister dying just before Thanksgiving so Missy was still here at Thanksgiving and this years was due to the Corona Virus stopping Missy from heading down to her husbands Mother's place in Illinois.
It was a very, very good day.
