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    You are in: Home / Community Forums / Grilling / BBQ / Smoking / Smoked turkey question
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    Smoked turkey question

    Chef Jeff S
    Tue Jan 01, 2013 11:46 am
    Experienced "Head Chef" Poster
    Brined a 15 pounder overnight. Rub or no rub when I put her in the smoker (upright propane style) icon_question.gif

    Thanks and Happy New Years Day!
    duonyte
    Tue Jan 01, 2013 12:31 pm
    Forum Host
    I like to use a rub, but you don't need to. If not using a rub, I like to rub the turkey with olive oil and sprinkle with paprika.
    Chef #1801339806
    Wed Dec 25, 2013 11:22 pm
    Newbie "Fry Cook" Poster
    I did two Turkeys and a ham roast in MES 30 inch 2 days before Christmas, up here in 28 to 32 degrees F weather. And My MES only goes up to 275 degree F. Here is how I did it

    Brine

    2 gallons water
    1 3/4 cups Morton kosher salt
    1/2 cup white sugar
    2 Tbs Morton Tender Quick
    2 Tbs onion powder
    2 Tbs garlic powder
    2 Tbs Paprika
    1 Tbs white pepper
    1 Tbs powdered ginger
    1 Tsp mustard powder
    1 Tsp powdered sage
    1 Tsp nutmeg

    1 Tbsp Dried Crushed Parsley
    2 Tbsp Dried Crushed Sage
    1 Tbsp Dried Crushed Rosemary
    1 Tbsp Dried Crushed Thyme
    1 Tbsp Dried Crushed Oregano
    1 Tbsp Dried Crushed Basil
    1 Tbsp Dried Crushed Bay Leaf
    1 Tbsp Ground Black Pepper
    1 Tbsp Sugar

    Mix all ingredients together with some oil


    Gravy Preparation

    3 Quarts of Water
    1 cup of Apple juice
    2 Onions, cut into ¼ with the skin on
    2 Carrots, peeled and cut into 2”
    1 Stalk of Celery & Leaves, cut to 2”
    15 ml dried Sage leaves
    15 ml dried Thyme leaves
    2 whole Bay Leaves

    Do not rinse Turkey before proceeding

    Cut the wings tips off and toss them, along with heart, gizzards and neck into the gravy mix.

    Remove any excess skin, from front and rear of the Turkey

    Loosen up the skin from the neck end, add rub under skin and on top of skin as well. Rub it in all over the Turkey.

    Insert aromatics into bird. Use Orange peel, Onion, Garlic Fresh Thyme, Fresh Sage.

    Before putting the Turkey in the smoker, wrap with foil, the ends of the legs and wings.

    Put the Gravy under the turkey in the smoker.

    Use Apple wood. After one Hour, remove the foil.

    Do not Tent or Rest the Bird before serving it.

    Red Apple Guy
    Thu Dec 26, 2013 3:04 pm
    Forum Host
    I really appreciate your posting all that information.
    Did the gravy get really smokey?

    Red
    Chef #1801339806
    Thu Dec 26, 2013 7:00 pm
    Newbie "Fry Cook" Poster
    Yep, strained it out and it was beyond delicious. icon_smile.gif

    All the drippings from the 6 hour smoke (cold this time of year) dripped into it. It is not the end all be all oft thick gravy, it was very thin, better to gett into the turkey, more like an a Jou sauce,

    This from the site amazingribs.com
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