Christmas Turkey

JJC · December 23, 2004, 03:32:07 AM

Hi All,

There have been several threads dealing with turkey, and I have yet to my first turkey on my new BS, but I'm looking forward to starting it tomorrow.

One trick I used with my old bullet smoker to make fantastic gravy was the following: I would set the turkey on a half full beer can (Fosters extra large size is good for the smokee as well as the smoker . . .) or on a chick rack like Olds showed in another thread. Either way I would place the turkey in a roasting pan to collect the juices. To the pan I would add water mixed 50/50 with apple juice and a quartered onion. By the end of the smoking period, most of the water has evaporated, and resulting apple/onion/smoke/juice mix makes a delicious smoked gravy.

I'm planning to do this with the BS and I'll keep everyone posted as to the results.

John
Newton MA

Cold Smoke · December 23, 2004, 04:58:33 AM

Ma num ma num!! That's Muppet talk for "Yummy!"[:p][:p] For those who are old enough to remember the Muppets.

Cold Smoke

Habanero Smoker · December 23, 2004, 08:15:01 AM

As I posted in an earlier thread, I tried catching the juices and all the juices had evaporated. What was left at the bottom of the pan was not worth trying to make a gravy out of.

I did not try adding liquids to the pan that I was catching the drippings in. Let us know if this works, but I believe if you add more liquids in the BS, you will end up with skin that is "rubbery". Also you may have problems keeping the temperature up; especially this time of year. The BS is not like the Bullet, which requires water to help regulate it's temperature. Keep your vent open.

Oldman · December 23, 2004, 12:02:46 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Ma num ma num!! That's Muppet talk for "Yummy!" For those who are old enough to remember the Muppets.
<hr height="1" noshade id="quote"></blockquote id="quote">Old enough?? Man I was full grown and then some by the time they came around [;)]

http://rminor.com

JJC · December 23, 2004, 02:25:05 PM

Keep your vent open.

Thanks for the tip, HS. I'll let you know how it goes. May have to be a trade off between great skin and great gravy . . .

John
Newton MA

SMOKEHOUSE ROB · December 23, 2004, 03:52:08 PM

J2C,how are you preping your turkey, brine or rub? if you want a better tasting skin. sit it in a pan in the fridge and let it air dry in there overnight un covered befor you smoke.

Rukus · December 23, 2004, 06:28:37 PM

Greetings all, new to the forum and fairly new to the world of Bradley smokers. I have done a batch of salmon, almonds and suasages so far. I am trying a turkey for thanksgiving, I have it bringing right now, but am curious what woods you all use. I have seen pecan and hickory mentioned. Pecan sounds good, hickory sounds a bit to much. What about apple? Just curious as to what woods you all use. I know it's a matter of personal taste, so what taste good to you?

Thanks in advance for any info

Rukus

Rukus · December 23, 2004, 06:31:00 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Rukus
 I am trying a turkey for thanksgiving, I have it brineing right now, but am curious what woods you all use.
Rukus
<hr height="1" noshade id="quote"></blockquote id="quote">

Sorry, that should read Christmas, not Thanksgiving. I think breathing in all the smoke has gotten to me.

BigSmoker · December 23, 2004, 06:48:51 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Rukus
Just curious as to what woods you all use. I know it's a matter of personal taste, so what taste good to you?
<hr height="1" noshade id="quote"></blockquote id="quote">
I like an apple pecan combo. Maybe 2 apple to 1 pecan[:p]. HTH and welcome to the forum.

Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

Habanero Smoker · December 23, 2004, 07:17:09 PM

I use Apple, if I'm out of that I use Maple. I cook my turkey to 165 degrees F, measured in the deepest part of the thigh.

JJC · December 24, 2004, 06:10:03 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Rukus
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Rukus
 I am trying a turkey for thanksgiving, I have it brineing right now, but am curious what woods you all use.
Rukus
<hr height="1" noshade id="quote"></blockquote id="quote">

Sorry, that should read Christmas, not Thanksgiving. I think breathing in all the smoke has gotten to me.
<hr height="1" noshade id="quote"></blockquote id="quote">
Welcome Rukus! I'm a newbie, too, and these guys really make you feel welcome as well as provide tremendous help.

As for woods with turkey, I've had great luck with apple. Haven't tried pecan, but I bet the 2:1 apple:pecan mix that Jeff suggested would be great, too. I'm going to try that sometime in January.

John
Newton MA

JJC · December 24, 2004, 06:11:36 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by SMOKEHOUSE ROB
 J2C,how are you preping your turkey, brine or rub? if you want a better tasting skin. sit it in a pan in the fridge and let it air dry in there overnight un covered befor you smoke.
<hr height="1" noshade id="quote"></blockquote id="quote">
Rob, I am brining it. Should I put it in the frig after it's brined to air dry like you said?

John
Newton MA

Habanero Smoker · December 24, 2004, 11:17:48 AM

Yes. You should always air dry fish and poultry with skin, until the skin or flesh feels tacky to the touch. I often air dry 12 to 24 hours depending on the condition of the poultry. If it is moist, the finished product will not develop a good of film of smoke. I should note there are occasions when you do not follow this rule, such as when you smoke a marinated products.

In addition, air drying removes moisture from the poultry skin, and helps prevent tough and rubbery skin.

JJC · December 24, 2004, 01:44:23 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Habanero Smoker
 Yes. You should always air dry fish and poultry with skin, until the skin or flesh feels tacky to the touch. I often air dry 12 to 24 hours depending on the condition of the poultry. If it is moist, the finished product will not develop a good of film of smoke. I should note there are occasions when you do not follow this rule, such as when you smoke a marinated products.

In addition, air drying removes moisture from the poultry skin, and helps prevent tough and rubbery skin.
<hr height="1" noshade id="quote"></blockquote id="quote">

Thanks, Rob! I should have mentioned that I always air dry after I brine, but for turkey I usually do it for 1-3 hours at room temp. I really appreciate the frig tip. I'll make sure I do it 12-24 hr, and will keep you posted on the results.

Merry Merry!

John
Newton MA

Oldman · December 24, 2004, 02:24:18 PM

Greetings Rukus! I seldom do a turkey, but I do use a lot of Oak. Glad you join the Bradley family...

Olds

http://rminor.com