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First Turkey smoke (and brine) - Page 2

post #21 of 27
Thread Starter 
Well my first time brining and smoking a turkey was a success! Everyone enjoyed the meat and the gravy I made from the drippings was especially popular. It looks as if I'll be trusted to do the bird again next year!

Thank you to everyone who replied with their experience and expertise. It was a learning experience that turned out better than I had expected. All the stress and nervousness was worth it after hearing the compliments. I know next year's will be even better after getting this rookie season under my belt. I couldn't have done it without your input. Thank you!
post #22 of 27

Glad it went well and glad everyone enjoyed!

Now you probably will have an annual job you know:439:

post #23 of 27
Quote:
Originally Posted by Chef JimmyJ View Post

I have been using this Brine 25 years. It has never let me down and is popular around here. The bird is never too salty and is made with the most common stuff in the average spice cabinet. I have several family members that request Roast Chicken over steak ans seafood when they come to visit...JJ


Families Favorite Brine

1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.
Remove the Chix, rinse if desired and pat dry with paper towels.
Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.
This will give a crispier skin when Smokng or Roasting...





Thanks for the brine recipie. Going to brine it tonight (Friday) for grilling/smoking on Sunday.

Plan on using my Weber kettle grill for the grill/smoke. I have mesquite charcaoal I am going to use and top off with some misquite wood chunks

Never brined a bird before, can't wait to try it.

Will post pics when I begin
post #24 of 27
Very nice color on that bird!

Smoked gravey is "THE BEST"
post #25 of 27
Quote:
Originally Posted by HEUBrewer View Post

Very nice color on that bird!

Smoked gravey is "THE BEST"

The Brine is really good. You may like to try this Gravy as well. Good Luck...JJ

 

Smokey Turkey Gravy

 

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Turkey, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Chicken Broth,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1/2tsp Dry Sage (2 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Turkey is resting, dump the pan juices, veggies and all into a 2-3Qt Sauce pot and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.Bring the Jus back to a simmer. Mix 2T Flour and 4T Chicken Broth for each Cup of defatted Jus. Whisk together to make a Slurry with no lumps, add a little additional Broth if needed. Whisk the Slurry into the simmering Jus, bring back to a simmer and cook 5-10 minutes to cook out the flour taste and fully thicken the Gravy. Adjust the seasoning with Salt and Pepper and serve.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Turkey with plenty of Gravy and Enjoy...JJ

post #26 of 27
Quote:
Originally Posted by Chef JimmyJ View Post

The Brine is really good. You may like to try this Gravy as well. Good Luck...JJ

Smokey Turkey Gravy

1- Lg Onion,
4-5 Carrots,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Turkey, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Chicken Broth,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1/2tsp Dry Sage (2 sprigs Fresh)
1-2 ea Bayleaf
Finish the Smoking process to the IT you want.
While the Turkey is resting, dump the pan juices, veggies and all into a 2-3Qt Sauce pot and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.Bring the Jus back to a simmer. Mix 2T Flour and 4T Chicken Broth for each Cup of defatted Jus. Whisk together to make a Slurry with no lumps, add a little additional Broth if needed. Whisk the Slurry into the simmering Jus, bring back to a simmer and cook 5-10 minutes to cook out the flour taste and fully thicken the Gravy. Adjust the seasoning with Salt and Pepper and serve.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
Serve the sliced Turkey with plenty of Gravy and Enjoy...JJ

Jimmy, that gravy recipie sounds really good. I will have to try it. I have my water pan under the bird catching the drippings. Again the best part of the smoked turkey is the smoked gravy you make with it.

Also, the bird is sittng in the brine right now. BTW the ingredients for the brine smelt great when I was mixing them together.

Thanks again
post #27 of 27
Thread Starter 
Quote:
Originally Posted by HEUBrewer View Post

Jimmy, that gravy recipie sounds really good. I will have to try it. I have my water pan under the bird catching the drippings. Again the best part of the smoked turkey is the smoked gravy you make with it.

Also, the bird is sittng in the brine right now. BTW the ingredients for the brine smelt great when I was mixing them together.

Thanks again

I'll second that!!!

I had focused so much on getting the bird right, that gravy had admittedly taken a back seat. In fact, I hadn't even thought about it until just before I started smoking.

I did the same. I just put a pan under the turkey to catch the brine drippings. I added a can of low-sodium chicken broth, garlic, black pepper, thyme and rosemary before I put the pan in the smoker to make the gravy. After the smoke, I reduced it in a pan on the stove and added a roux of butter and flour to thicken it up. Smokey goodness!!!
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