A Happy Thanksgiving to everyone on SMF.com
I had a nice 15lb bird just waiting for today and I decided to brine, butter and smoke it.
I also made a wonderful homemade turkey giblet gravy.
The Brine
2gal Water
3C Kosher Salt
1C Brown Sugar
1/2C of my basic Chicken rub
www.smokingmeatforums.com
Dissolve the salt, then the sugar/rub
Bag the bird/brine and marinade for 12 hours
The Herb Butter
3 sticks of softened butter
1/8C of my basic rub
1/8C Montreal Chicken Spice
2T fresh Rosemary
1T each fresh Thyme and Lemon Thyme
Mix all well and rub under and atop the skin of the bird
Used leftover to baste the bird once during smoking
The Smoke
50:50 Apple/Cherry
275° for the first 1.5 hours
325°+ till finished IT of 170°
Basting after 1.5 hours
Finished and Resting
Turkey Giblet Gravy
www.smokingmeatforums.com
Back, neck and gizzard chopped and well browned with thyme, rosemary and bay leaf
Add chopped onion, carrot, celery & garlic and saute with meat.
Add 1 can of chicken stock, 1.5t each Soy sauce, Worcestershire sauce and Fish sauce, salt & pepper to taste
Simmer for about 45min
Make a roux, 1 stick (4 tablespoons) of butter and add flour (4 tablespoons). Cook to desired light brown color (peanut butter).
Strain giblet stock, add slowly to roux while whisking continuously, and cook to desired thickness while stirring often.
If too thick, add chicken broth if not enough giblet stock.
In the hustle and bustle I failed to get any more pics of the process and final product until plated.
More pics in linked recipe above.
Ready to Gobble
I had a nice 15lb bird just waiting for today and I decided to brine, butter and smoke it.
I also made a wonderful homemade turkey giblet gravy.
The Brine
2gal Water
3C Kosher Salt
1C Brown Sugar
1/2C of my basic Chicken rub
Chile's Basic Rubs for Pork, Chicken and Brisket
These are my basic homemade rubs, always bags of these in the spice cabinet. From these basic recipes it is very easy to adjust them one way or another, no salt, more salt, sweet, savory, mild, hot or for particular flavor profiles. These are not processed in a spice grinder, I just whisk them...
www.smokingmeatforums.com
Bag the bird/brine and marinade for 12 hours
The Herb Butter
3 sticks of softened butter
1/8C of my basic rub
1/8C Montreal Chicken Spice
2T fresh Rosemary
1T each fresh Thyme and Lemon Thyme
Mix all well and rub under and atop the skin of the bird
Used leftover to baste the bird once during smoking
The Smoke
50:50 Apple/Cherry
275° for the first 1.5 hours
325°+ till finished IT of 170°
Basting after 1.5 hours
Finished and Resting
Turkey Giblet Gravy
Thanksgiving - Turkey Gravy, Homemade
I love an awesome meat gravy, poultry, beef or pork. But a great Thanksgiving turkey gravy holds a special place in my heart. The rich and savory, silky smooth deliciousness of a superb homemade turkey gravy exponentially adds to the meal, and can save all but the driest bird. It compliments so...
www.smokingmeatforums.com
Add chopped onion, carrot, celery & garlic and saute with meat.
Add 1 can of chicken stock, 1.5t each Soy sauce, Worcestershire sauce and Fish sauce, salt & pepper to taste
Simmer for about 45min
Make a roux, 1 stick (4 tablespoons) of butter and add flour (4 tablespoons). Cook to desired light brown color (peanut butter).
Strain giblet stock, add slowly to roux while whisking continuously, and cook to desired thickness while stirring often.
If too thick, add chicken broth if not enough giblet stock.
In the hustle and bustle I failed to get any more pics of the process and final product until plated.
More pics in linked recipe above.
Ready to Gobble
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