or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Holiday Turkey Practice with Q-View
New Posts  All Forums:Forum Nav:

Holiday Turkey Practice with Q-View - Page 2

post #21 of 34

I just picked one up myself and its soaking in some brine right now, Yours looks mighty good!

post #22 of 34

Wow!!!

 

Beautiful Mahogany color!!!!

 

Nice Job Teez!!!!

 

 

Bear

post #23 of 34

Wow that looks awesome!!!  Great job!  I have a frozen turkey just been trying to build up the courage to smoke it!!

post #24 of 34

Killer color! Mighty fine lookin viddles.

post #25 of 34

What were the  exact amounts you used for the injection recipe?  Bird looks great.  Gonna try it.

post #26 of 34

That looks great!  Just as importantly for our household, how did catching the drippings for gravy work out?  Did you use any other liquid in the drip pan?

post #27 of 34
Thread Starter 
Quote:
Originally Posted by gdbaker View Post

What were the  exact amounts you used for the injection recipe?  Bird looks great.  Gonna try it.



Honestly I've never measured. I start out with a clean coffee mug and fill it 3/4 full of EVOO then pour seasoning in. I eyeball the amount by stirring the EVOO/seasoning mix until I see the spices floating all throughout the EVOO. I start injecting in multiple spots on each breast. Depending on how big the breasts are, I may go through a few mugs worth of the mix. Then I rub the same mix under the skin.

 

Sorry I don't have measurements. Hope this is somewhat helpful.

 



Quote:
Originally Posted by simple View Post

That looks great!  Just as importantly for our household, how did catching the drippings for gravy work out?  Did you use any other liquid in the drip pan?



I didn't put anything else in pan but I think others here do. Chef Jimmy J would be the go to guy for that. I just catch drippings and add to the volume of liquid called for in a gravy recipe. Example If a recipe called for 2 cups water and I had 1/2 cup drippings I'd add 1 1/2 cups water to my drippings. Hopefully Jimmy will jump in because he seems to have some good recipes and ideas.

 

Good luck to you both.

 

post #28 of 34
Quote:
Originally Posted by teeznuts View Post



Honestly I've never measured. I start out with a clean coffee mug and fill it 3/4 full of EVOO then pour seasoning in. I eyeball the amount by stirring the EVOO/seasoning mix until I see the spices floating all throughout the EVOO. I start injecting in multiple spots on each breast. Depending on how big the breasts are, I may go through a few mugs worth of the mix. Then I rub the same mix under the skin.

 

Sorry I don't have measurements. Hope this is somewhat helpful.

 



I didn't put anything else in pan but I think others here do. Chef Jimmy J would be the go to guy for that. I just catch drippings and add to the volume of liquid called for in a gravy recipe. Example If a recipe called for 2 cups water and I had 1/2 cup drippings I'd add 1 1/2 cups water to my drippings. Hopefully Jimmy will jump in because he seems to have some good recipes and ideas.

 

Good luck to you both.

 



Hey guys...When I do beef or Birds...I cut up Onions, Carrots and Celery in the Roasting or Drip Pan...The Veggies roast and Caramelize getting a bath in all those drippings...Then while the Bird rest I deglaze with 6-8 cup of canned or home made chix broth (Water ok too)...Pour the whole deal in a pot and on the stove for 20-30 min simmer to bring out all the flavor...skimming all the fat that comes to the top... Then strain out the veg and put Broth back in the pot to finish the Gravy...To tighten the Gravy make a Roux... Heat 1Tbs Flour and 1Tbs Butter or Skimmed Turkey fat, for each cup Broth, in a seperate Pan and cook over med heat for 2-3 mins or Slurry, 1Tbs and 3Tbs Water for each cup Broth and whisk together, no heat needed ...The Roux/Slurry gets Whisked in the SIMMERING broth and once the Gravy thickens continue simmering for 5-10 mins...Season with S & P and serve...You got to make plenty so you can make Hot Turkey Sammies with left overs...Enjoy...JJ

 


Edited by Chef JimmyJ - 11/10/11 at 11:05am
post #29 of 34

Turkey looks great! Nice color and looks really juicy. drool.gif

 

 

Thanks for the gravy breakdown Chef JJ, I keep trying to teach my wife how to make gravy but she's likes to follow a recipe to a T while I know more by look, taste and experience. Now I have something to give her.

post #30 of 34

Thanks again JJ!

post #31 of 34
Thread Starter 

Thanks JJ! Your tips will surely make for some happy Thanksgiving smokers.

post #32 of 34

Great looking bird! I'm doing my trial run this weekend. I hope mine comes out as well as yours!

post #33 of 34
Thread Starter 
Quote:
Originally Posted by jalan43 View Post

Great looking bird! I'm doing my trial run this weekend. I hope mine comes out as well as yours!



Take lots of pics!

 

post #34 of 34

Looking forward to smokin' a turkey myself.  This thread has been very informative.  Never smoked one before, so I'm going to do a practice run first before T Day.  Thanks Tee and JJ

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Holiday Turkey Practice with Q-View