2 turkey breast questions

Discussion in 'Poultry' started by simple, Nov 21, 2015.

  1. simple

    simple Smoke Blower

    I've been "voluntold" to do a couple turkey breasts in the UDS for thanksgiving.It's been ages since I've done one, but it was in  weber, so I'm no too concerned with the process.

    My biggest issue is--Gravy. Can't have Thanksgiving without mashed taters & gravy. Should I be able to use a foil pan under the breasts and get enough liquid for gravy? If so, should I expect I'll need to dilute it to cut the smoke flavor?

    Secondly--all the breasts I'm finding seem to have come out of Hollywood. They've all been pumped full of "solution".  So no need to brine, correct?

    Thanks for the help!
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I still brine, regardless of the solution pumped in at the factory.

    A pan underneath will catch drippings, but depending upon the heat in the smoker, you may or may not get a lot of juice.

    Even if the juice collected is a bit solidified, etc, you can take the pan and add water, and then boil to regain the goodness from the drippings.

    But, breasts won't have a lot of drippings. Just in case, I'd get some packaged turkey wings and boil boil them down for a stock.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Give this a try...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...JJ
    Last edited: Nov 22, 2015
  4. floridasteve

    floridasteve Smoking Fanatic

    I made this for my company potluck and it was delicious! The only thing I changed was instead of chicken stock, I made my own turkey stock. The day before smoking I got the bird ready. I Spatchcoced and removed all the skin. So, I put the skin, backbone, wing flippers, neck and organs into my pressure cooker for about 45 minuted. I used added this stock to the veggies after roasting them for an hour.
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Glad you like it Steve. It's a classic...JJ

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