This bird will not get the worm!

mike5051 · Nov 25, 2016

Smoking this 12lb bird in the morning. I rubbed it with poultry seasoned butter inside and out. I'm smoking it in a pan for the first time, thanks SmokinAl! Can I use the drippings in the pan for gravy or will they be too smokey? I've smoked and fried turkeys for TG but have always struggled with the gravy. I've got the giblets reserved in the fridge for emergency use. Drippings are the key for tasty gravy.

I'm sorry for posting another turkey thread!

turkey.jpg

mike5051
Nov 25, 2016

Rafter H BBQ · Nov 25, 2016

Looks great so far Mike, will be watching ! I used Al's method of parting out my last turkey a few weeks ago for a church get together. Cut into three pieces, the breast & the two leg quarters. Used a couple cans broth with some veggies. Basically just followed Al's thread! The gravy from it was awesome, everyone loved it !

mike5051 · Nov 25, 2016

Thanks WHB! Did you add the broth during the smoke or after the turkey was out of the pan?

Mike

dirtsailor2003 · Nov 25, 2016

I'm not a fan of the pan. But everyone has their way.

Yes you can use the drippings you collect to make the gravy and it will be fine. As far as the gravy being too smokey, it will be fine. Some people complain about everything in a meal being smoked. My wife is one of those. You may want to make the giblet gravy too.

mike5051 · Nov 26, 2016

Thanks Case! I'm kinda worried about the pan too. I've done a turkey with a pan on the lower rack to catch the drippings. The gravy from those drippings was too smokey according to the family. I thought it was pretty good. They aren't fond of the giblets either. It's my gravy dilemma. I can buy a jar from the grocery and they'll be happy.

Mike

foamheart · Nov 26, 2016

Just two cents worth........

There are a load of new things I have learned here that I would have laughed at someone who tried to tell me just a few years back.

You never know till ya try. Even when I try something and its not my favorite, its still pretty dang good, you 'll never need to throw it out.

Try it you might like it.

Me? My parents were brought up in west Texas, yeah where there are real cowboys and the sheeps know it! Their only idea of gravy involved milk and flour. LOL Never had good chicken gravy till I was in the service. Everyone should try the service just for the cultural lessons. But since I have been here, (hanging my head) I took a tip from 'Da Bear. He uses slightly thinned condensed cream of chicken soup. Its just too damn easy and after I doctor it up a bit you'd be proud to serve it.

Just my too cents........

Cook the bird first, use a separate old hen for broth and gravies....... freeze what ya don't use. I am talking about the broth. I have ziplocks of frozen broth cubes of all kinds in the freezer. I love my ice cube trays!

SmokinAl · Nov 26, 2016

I've never had anyone complain about the gravy being too smokey.

Al

mike5051 · Nov 26, 2016

Thanks guys! I'm going with the pan and the drippings. I can't wait!

Mike

dirtsailor2003 · Nov 26, 2016

mike5051 said:
Thanks guys! I'm going with the pan and the drippings. I can't wait! :banana_smiley:

Mike

Put a drying rack on top of the pan and the bird on that. That way you won't end up with soggy skin, and you'll still catch the drippings. If your family thought the last gravy was too smokey, they'll think the same about this batch as it will be the same. Best go buy that jarred stuff. .

mike5051 · Nov 26, 2016

After 3 hrs at 275-300, turkey is done. I didn't pan it, but put the drip pan under it. Case had me worried about jiggly skin.

turkeydone.jpg

mike5051
Nov 26, 2016

I've got the collected drippings in the fridge, and have 1 1/2 cups of stock from the giblets. My plan is to make a roux with the smoked fat from the drippings and add the stock from the giblets. I have back up gravy just in case!

Mike

dirtsailor2003 · Nov 26, 2016

Bird looks great!

mike5051 · Nov 26, 2016

That didn't take long...Gravy was vetoed before I could get the drippings out of the fridge! The fridge is too smokey and SWMBO told me never to make a smoked gravy again last time.

I must have forgot! I'm doing a roux and adding the giblet stock for flavor.

Mike

mike5051 · Nov 26, 2016

dirtsailor2003 said:
Bird looks great!

Thanks Case! Fixing to carve it up!

Mike

redheelerdog · Nov 26, 2016

That turkey looks really nice! SWMBO, thats funny. I end up doing the same thing, I usually make mine, and everyone else has "theirs".

I firmly believe "they" are not ready for OUR level of culinary bliss.

I owe you a point, I am all out!

I would Eat That In 2 Seconds.jpg

redheelerdog
Nov 26, 2016

b-one · Nov 26, 2016

Great color! If it tastes as good as it looks,I'll take two!

mike5051 · Nov 26, 2016

It came out great! Perfectly juicy and moist. Gravy is tasty, but not needed on the turkey, I don't need it on the taters neither. Thanks for looking guys!

carved.jpg

mike5051
Nov 26, 2016

Mike

mike5051 · Nov 26, 2016

redheelerdog said:
That turkey looks really nice! SWMBO, thats funny. I end up doing the same thing, I usually make mine, and everyone else has "theirs".

I firmly believe "they" are not ready for OUR level of culinary bliss.

I owe you a point, I am all out!

I would Eat That In 2 Seconds.jpg

redheelerdog

Nov 26, 2016

Thanks John! "They" definitely don't know what they're missing!

Mike

hardcookin · Nov 26, 2016

That turkey looks fantastic ! I would say you nailed it.
Point worthy

BTW I fixed the pics in my post.

mike5051 · Nov 26, 2016

b-one said:
Great color! If it tastes as good as it looks,I'll take two!

Thanks b-one! I have another in the freezer, and really struggled to not to buy another this morning! The grocery had fresh turkeys for .49 per lb! The missus would have sent me to live with the turkeys if I brought another home.

Mike

jetsknicks1 · Nov 26, 2016

mike5051 said:
That didn't take long...Gravy was vetoed before I could get the drippings out of the fridge! The fridge is too smokey and SWMBO told me never to make a smoked gravy again last time. :wife: I must have forgot! I'm doing a roux and adding the giblet stock for flavor.

Mike

That's a shame, it can be tough cooking for folks who think almost everything is too smokey. I feel for ya brother.

This bird will not get the worm!

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