turkey question

[fracwilt]

been a while since i've posted on here, but i always come on here to do a quick search if i'm in question before smoking. i'm planning on doing my first turkey this weekend. bird is probably around 12lbs. going to smoke at around 300degrees. was wondering if i should place the bird on a pan to make it more manageable for removal, don't want it to fall apart when done, do they do that? also was thinking about stuffing inside with apple chunks or other fruit to help retain moisture, bad/good idea? thanks for any input. will post pics cause i know y'all love them.

 

[chef willie]

Love smoked turkey, good choice. Done it both ways....I've put a disposable pan underneath the bird to catch drippings to add to the gravy later and keep the inside of the smoker cleaner & used the foiled pan with the bird raised up outta the grease that will collect. And I've stuffed cavity, loosely, with apples and onion. They hold together fairly well, at least mine did, not like a butt ready to be pulled. I slid it off the rack onto a big plate and then into the kitchen for carving. Of course, if in a pan...problem solved. http://www.smokingmeatforums.com/t/103692/smoked-turkey-in-the-master-forge-gasser-w-qview

 

[fracwilt]

thanks for the help! your bird looked awesome btw! hope mine turns out that nice!

 

[chef jimmyj]

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

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 Chicken Broth,

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...

 

[pgsmoker64]

You can't go wrong with the advice you received here!  JJ's gravy recipe looks great and will be worth the effort.

Remember...165 IT on the breast and the turkey is done!  Because of the smoking process the dark meat will look pink but it is okay to eat.

Good luck,

Bill

 

[rcfire77]

I have used a gravy recipe similer to Chef Jimmys several times now and it comes out great, would highly recommend it. I think the key is to let the vegggies get that time in the smoker dry before adding the liquid. They really pick up some nice deep flavors that are then transfered into the final product.

As for the bird's cavity I usually go with some things that give off some nice aromatics. I have used orange or lemon rinds for some a citrus smell, a couple of cloves of garlic that I flatten with a knife to peel but then throw them in whole, an onion cut into quarters, and finish with some tied up sprigs of rosemary or thyme. You are going to get some juices in the cavity so I usually tip the bird back while it is still in the smoker and try to collect the juices with the flavor from the items in the cavity in the gravy pan below. I adds even more depth to the gravy. Just make sure you get the gravy to a boil to get rid of any bacteria before letting it simmer and reduce.

Good luck with the bird!

 

[fracwilt]

wow, great advice, thanks! i don't have that much ambition to be making gravy, lol. i gotta load the bird up after it's done and head to my parents for dinner. i will make a new post with pics and all after done, may not be til tomorrow. bird went on 2 hrs ago, weather is cooperating so far. a little breezy and a lil rain here and there. happy easter everyone and thanks again.