This bird will not get the worm!

[mike5051]

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]

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]

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

Mike

 

[dirtsailor2003]

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]

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]

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]

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

Al

 

[mike5051]

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

Mike

 

[dirtsailor2003]

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]

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]

Bird looks great!

 

[mike5051]

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]

Bird looks great!

Thanks Case!  Fixing to carve it up!

Mike

 

[redheelerdog]

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]

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

 

[mike5051]

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]

 
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]

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

BTW I fixed the pics in my post.

 

[mike5051]

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]

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.