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Recommend me a run for smoked turkey

post #1 of 5
Thread Starter 
Smoking a turkey for Christmas. I will be doing a buttermilk brine on it. And injecting it will tony chahere's Cajun butter. So what should I run it with?


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post #2 of 5
Thread Starter 
Rub. Not run. My bad.


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post #3 of 5
I can recommend a rub/brine combination if you like citrus/nutty flavors but not sure my turkey rub would work with your brine. I also don't inject mine as the brine does all the work for me.
post #4 of 5

These will work with the Cajun Butter. You may like the Smoked Gravy as well. Just use low or no salt Broth. A Brined Turkey puts off salty drippings...JJ

 

Bubba Chix Rub

 

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Gran. Garlic

1T Gran. Onion

1T Cayenne

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

 

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.

 

Mild but Wild Chix Rub

 

1/4C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Gran. Garlic

1T Gran. Onion

2tsp Bell's Poultry Seasoning or other

1tsp Ground Coriander Seed (2-3tsp Whole seed, fresh ground)

1tsp Black Pepper

1tsp Mustard Powder

1tsp Allspice

1/2tsp Cumin

 

Optional: 1T Kosher Salt * Leave out if you Brined the Bird!

 

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

 

Place a pan with some veggies under the Turkey to make some Gravy. Here's a recipe. 

 

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 Low Salt Chicken Broth or Stock,

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 #5 of 5
Thread Starter 
Thanks. I will definitely use this!


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