brian j said:
Puff said:
Stuff it with apples, no wood,
cook in oven
blasphemy.
i got a question for you... what about turkey gravy? that's the only thing i don't have figured out yet. in years past i've made gravy from the drippings even though i've brined the bird. i just used lots of water to help dilute it. this year i wanted to try making the gravy a head of time. so far the only recipe i've come up with is this (
http://busycooks.about.com/od/saucesand ... dgravy.htm). anyone got a better idea?
oh yea, no apples in the firebox. put apple wood in the firebox and quartered apples in the bird.
What I always do is cook turkey in a pan, on a rack, in the smoker, like you would do in an oven...
add, and disperse on botton of pan:
a cup of white wine/ and a cup of apple juice( or 2 cups of water, if you prefer) do not let liquid touch bottom of bird
1 roughly diced carrot
1 roughly sliced onion and or 2-3 scallions, roughly chopped
4-5 cloves of smashed garlic
1 medium sized potato, 1/4'erd
add a sprig of rsemary, if you like that flavor..
smoke turkey as usual..
with about an hour left to go in your cooking time, pour off all the liquid from the pan, into a bowl of some size, enough to hold all the liquid...remove veggies, as well
return turkey to smoker to finish... in the pan, or without pan, your choice...
put a tray of icecubes into the bowl of liquid from the pan.... let sit about 15-20 minutes, and the fat will coogulate around the ice cubes... with a slotted spoon, remove fatted up icecubes... your gravy liquid is now ready .. proceed as usual with your gravy making
If you like a rustic, thicker type gravy, put veggires from the pan into cuisinart type chopper and pulverise...add a little heavy cream to give it a smoother flavor, add to finished gravy product..