We celebrate our Canadian Thanksgiving the beginning of October so I am finished with all the preparation my 'merican friends are just getting into. However, friends raised turkeys last year for the first time. They were thinking about getting a smoker and wondered if I'd smoke one of their turkeys. It was rough duty but you have to help friends out. It was the least I could do.
They brought over a beautiful 16 pound bird. They said the variety was a Bronze but I know nothing of such things. They had brined it in a simple salt, brown sugar, apple cider brine for 6 hours before bringing it over. I don't normally brine my birds but I know most people prefer it that way and I wanted them to see the most popular method.
I spatchcocked it. It is a bit of a struggle with a large bird but is worth it in my opinion.
I mixed a compound butter out of 1/4 cup butter, 1/2 teaspoon rosemary, 1/4 teaspoon sage and 1/2 teaspoon savory.
I made that up into a thin medallion and worked it under the breast skin.
I put 1 small onion, 1 carrot, 1 stalk celery and 2 cloves garlic in a roasting pan. I put the turkey on a rack above it.
I put the turkey in a 350 F smoker with Tennessee Whisky Barrel pellets burning. I smoked it for 1 hour and then added 1 cup of chicken stock to the pan and smoke for 2 1/2 hours more to an internal temperature of 160 F at the thickest part of the breast.
I brought it in and put it on a cutting board. I covered it with foil and let it rest for the internal temperature to get up to 165 F.
While it was resting, I drained the liquid off the pan and defatted it.
I put 1/3 cup butter in the pan and heated to melting. I added 1/3 cup flour to make a roux. I added the defatted liquid and 2 1/2 cups chicken stock and stirred to make a gravy.
At this point, She Who Must Be Obeyed squawked and said we had company so there are no sliced picks, just the finished bird.
The Verdict
OK, I have never really believed home raised turkey made that much difference. I was wrong. This was really flavourful and the juices just oozed out the meat. Sadly, my friends liked it and are getting their own smoker. I may have to pay for the next one!
Disco
They brought over a beautiful 16 pound bird. They said the variety was a Bronze but I know nothing of such things. They had brined it in a simple salt, brown sugar, apple cider brine for 6 hours before bringing it over. I don't normally brine my birds but I know most people prefer it that way and I wanted them to see the most popular method.
I spatchcocked it. It is a bit of a struggle with a large bird but is worth it in my opinion.
I mixed a compound butter out of 1/4 cup butter, 1/2 teaspoon rosemary, 1/4 teaspoon sage and 1/2 teaspoon savory.
I made that up into a thin medallion and worked it under the breast skin.
I put 1 small onion, 1 carrot, 1 stalk celery and 2 cloves garlic in a roasting pan. I put the turkey on a rack above it.
I put the turkey in a 350 F smoker with Tennessee Whisky Barrel pellets burning. I smoked it for 1 hour and then added 1 cup of chicken stock to the pan and smoke for 2 1/2 hours more to an internal temperature of 160 F at the thickest part of the breast.
I brought it in and put it on a cutting board. I covered it with foil and let it rest for the internal temperature to get up to 165 F.
While it was resting, I drained the liquid off the pan and defatted it.
I put 1/3 cup butter in the pan and heated to melting. I added 1/3 cup flour to make a roux. I added the defatted liquid and 2 1/2 cups chicken stock and stirred to make a gravy.
At this point, She Who Must Be Obeyed squawked and said we had company so there are no sliced picks, just the finished bird.
The Verdict
OK, I have never really believed home raised turkey made that much difference. I was wrong. This was really flavourful and the juices just oozed out the meat. Sadly, my friends liked it and are getting their own smoker. I may have to pay for the next one!
Disco
