Gobble, gobble, gobble

Discussion in 'Poultry' started by davidhef88, Sep 13, 2015.

  1. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Hi everyone. It's been a while since I've posted a thread, mostly because I've been very busy at work and with the kids this summer. Hope all of you are doing well. I've been planning on smoking this turkey all week, what I wasn't planning on was 56*, rain, and wind. I didn't brine, I cut a couple slits in the skin here and there and inserted some chunks of butter and garlic cloves. Before I put it in the smoker I slathered it with some creole butter (melted butter with Tony chachers mixed in) Got the smoker up to 330* and put it in at 2:30. I dry roasted some carrots, celery, and onion in a pan under the bird for a little over an hour then added a box of chicken broth to it. This will be making some great smoked gravy. I take my immersion blender and blend veggies right in then make the gravy. It is very flavorful. Here's a couple pics, one before it went in and one after I probed it 2.5 hrs in. I'll post some finished pics in a while.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yummm! I have a turkey and n the freezer and I have thinking it's about time to thaw it out and have an early thanksgiving!

    I like your plan for gravy. I do the same thing, but I also put the neck in the pan too. So good!
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome Back, David. Hope all is well with You and Your's as well. Brine is a nice thing if you got time but with most birds being factory Enhanced, it makes less difference. Nice idea on pureeing the veggies. Makes a great thickener and more nutrients than tossing them...Of course, in my house, if I pureed the veg or tossed them...The DOG would give me dirty looks and Pee some where out of Spite!!!...JJ
     
  4. davidhef88

    davidhef88 Master of the Pit OTBS Member

    A couple finished pics. 14 Lb. bird smoked between 325*-340* for a little over 4 hrs. Skin was nice and crisp.
     
    dirtsailor2003 likes this.
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice bird David.. Good to hear from ya again......

    Joe
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great. The gravy has a nice color...JJ
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Points for your smoke! Looks great!
     
  8. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Thanks guys! I think it was my best bird yet. Crispy skin, thighs got to temp, and the breast was still nice and juicy.
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Very good idea on the gravy , with th thickening .

    Turkey looks good and by the way , what did you do with the Gibblets ??? That's where the GOOD flavor comes from ?!! ! !

    Good to hear from you and as always . . .
     
  10. davidhef88

    davidhef88 Master of the Pit OTBS Member

    I boiled them and had them for a snack while the bird was smoking. I added that liquid to the gravy.
     

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