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Yet another smoked turkey thigh - brown stock injected

post #1 of 11
Thread Starter 

Hi folks!

 

Well, this one's really hot off the smoker. Made it last night and  can't wait to share. It turned out so good I even forgot to take some decent pics :icon_redface:

 

I like trying out different ideas for brines and injection solutions, and have done quite a lot of those. But let me tell you - this one does take them all! Brown stock is, simply said, a reduced beef stock, quite a basic liquid in all professional kitchens. A friend of mine, chef of one of Israeli top restaurants, gave me a brilliant idea how I can adapt it for a "home use", so here's both the basic recipe and a way to store it, safely, for quite a period of time.

 

The below is for a bit over 1/2 gallon of the stock. 

 

  • 3-4 lb beef bones (preferably - marrow)
  • 2 tbsp vegetable oil
  • a bit less than gallon of cold water - acc. to my calculations (and I count in metric here) it's about 0.8 gallon :icon_wink:
  • 4 tbsp onion, roughly chopped
  • 2 tbsp celery, roughly chopped
  • 1 carrot, roughly chopped
  • 1 tsp tomato paste
  • 1 oz bacon or any other smoked meat, chopped
  • 1/2 tsp salt
  • 1/2 tsp ground white pepper
  • 1 bay leaf
  • 10-12 allspice berries

 

In an oven safe pan brown the bones in the oven preheated to about 450F. Then - add the veggies to the same pan, drizzle with the oil and continue browning for another 10-15 min. Finally, spoon the tomato paste over and put it back in the oven for another 10 min.

 

Move the whole content of the pan to a saucepan, add the water and the spices, bring to a boil, then - reduce the heat and cook for another 4-5 hours, until reduced to 1/2 gallon. From time to time, skim the stock. 

 

Once done, strain the stock through a fine mesh, and here comes that brilliant idea I mentioned. I pour the stock into ice cube trays and freeze them. Then wrap with a plastic wrap and, stored frozen, it can last for couple of months.

 

So, now to the injection solution... For 2 turkey thighs I used 6 cubes of my stock, 1 tbsp of Worcestershire sauce and about 1 cup of water. Injected it all over the meat, and then smoked for 4 hours on 225F, on peach and pecan wood, 50-50. IT - 165F.

 

Just look at how juicy they turned out!

 

 

 

Cheers!

 

Ed

post #2 of 11

Awesome post Ed....that looks incredibly moist. Stock injection is a little too labour intensive for me...but I would be a guest at your house any day!!

post #3 of 11

Looks real good and I'm a big fan of turkey, although not much on the legs for some reason.....Willie

post #4 of 11

Looks darn yummy.  I love me some Turkey!!! 

post #5 of 11
Thread Starter 
Quote:
Originally Posted by knifebld View Post
 

Awesome post Ed....that looks incredibly moist. Stock injection is a little too labour intensive for me...but I would be a guest at your house any day!!

 

Thanks!

 

But come on...  you can inject it with any other liquid :)... It's 10 min work, really, and worth it!

 

Ed

post #6 of 11
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post
 

Looks real good and I'm a big fan of turkey, although not much on the legs for some reason.....Willie

 

Thanks, Willie!

 

Oh and... these are thighs, mind you :) :) :) 

 

To me - the most tasty part of the turkey.

 

Ed

post #7 of 11
Thread Starter 
Quote:
Originally Posted by PadronMan View Post
 

Looks darn yummy.  I love me some Turkey!!! 

 

Thanks!!!

 

Ed

post #8 of 11
Quote:
Originally Posted by Edward36 View Post
 

 

Thanks!

 

But come on...  you can inject it with any other liquid :)... It's 10 min work, really, and worth it!

 

Ed

 

Oh for sure I would inject it with something simple...but gonna have to wait for my invite before I try your brown stock injection. Hope you are staying safe. 

post #9 of 11
Thread Starter 
Quote:
Originally Posted by knifebld View Post
 

 

Oh for sure I would inject it with something simple...but gonna have to wait for my invite before I try your brown stock injection. Hope you are staying safe. 

 

Any time, mate :)

Just lemme know when you're in the neighborhood :)

post #10 of 11

Great job .Thumbs Up . Like , Willie , though , I'm not much on Turkeylegs...I like Chicken legs. :biggrin:

post #11 of 11
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post
 

Great job .Thumbs Up . Like , Willie , though , I'm not much on Turkeylegs...I like Chicken legs. :biggrin:

 

Thanks! :)

 

But, same as for Willie... that's THIGHS, not legs :). Legs are dry and chewy. Thighs are ... well, they are turkey thighs! :)

 

Ed

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