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Maple Turkey..Gravy?

post #1 of 2
Thread Starter 

Hi my name is Rob and I'm a BBQaholic...:439:

 

This recipe looks great and this is what we are having on Thursday. My bride would like some gravy..any suggestions on how to get the drippings off this bird? I figure because it is open in the smoker they will just dry up. I cannot smoke it for a couple of hours then toss it in the oven due to the amount of other items that will need the oven and limited space. Any suggestions?

 

Lone Wolf BBQ-Chuck Norris approved

post #2 of 2
Quote:
Originally Posted by Lone Wolf BBQ View Post
 

Hi my name is Rob and I'm a BBQaholic...:439:

 

This recipe looks great and this is what we are having on Thursday. My bride would like some gravy..any suggestions on how to get the drippings off this bird? I figure because it is open in the smoker they will just dry up. I cannot smoke it for a couple of hours then toss it in the oven due to the amount of other items that will need the oven and limited space. Any suggestions?

 

Lone Wolf BBQ-Chuck Norris approved


Rob , send us a pic of your Smoker so we can better tell you the method...

 

However , I will state a few things...

 

Place a pan of water(not a lot) under the bird. Can't , no room ? them put in a pan with a Roasting rack under the Turkey , then you 'could even add vegies if you want . Add some water if

 

need to keep from drying up.

 

Now , get a Probe Therm. , unless you already have one , calibrate it and put it In the Breast deep  in  the meat and not touching bone...cook to 165*F in Breast and Legs/Thighs , but

 

they will probably 170*F or so , 'good!'  This will take about 5-6hrs. for a 12 to 14lb. Bird.

 

Rest the Turkey for 30min. to an Hour , then rip her apart...

 

Have fun and , , ,

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