moosehead
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As teased in the Smoker thread, IMO Turkey is best done in a smoker. A bird is too flavorful to fry. My preferred route is whole bird, unstuffed, 265F ish, indirect cooking over the placesetter in a Big Green Egg or pellet smoker. Roughly 4 hours for a 17 lb bird, unstuffed. Place bird over a drip pan with a can of beer in it for gravy drippings. Spatchcocked is also another great technique.
First big tip is going breast down for first third to half of the cook, then flip her over for the finish and to crisp the skin. This allows the fat and dark meat flavors to self baste the breast and helps cook white and dark meat evently. No need to baste the turkey or put on a rotisserie.
Other secret tip is roast 7 turkey necks low and slow for a few hours and then put them in a stock pot covered with water add onions and celery for super powered turkey stock for the gravy. Simmer for 5 hours plus and let it reduce, drain. Finish stock with pan drippings, 1 tsp fish sauce, roux (pan heated butter and flour).
Gravy turns out like velveteen poultry bacon. Slather on everything.
Happy Turkeyday RF!
Tits down, juicy for first portion of cook.
Then flip over for finish and crisp skin.
Roast turkeynecks for extra flavorful stock and add drippings from smoker pan.
First big tip is going breast down for first third to half of the cook, then flip her over for the finish and to crisp the skin. This allows the fat and dark meat flavors to self baste the breast and helps cook white and dark meat evently. No need to baste the turkey or put on a rotisserie.
Other secret tip is roast 7 turkey necks low and slow for a few hours and then put them in a stock pot covered with water add onions and celery for super powered turkey stock for the gravy. Simmer for 5 hours plus and let it reduce, drain. Finish stock with pan drippings, 1 tsp fish sauce, roux (pan heated butter and flour).
Gravy turns out like velveteen poultry bacon. Slather on everything.
Happy Turkeyday RF!
Tits down, juicy for first portion of cook.
Then flip over for finish and crisp skin.
Roast turkeynecks for extra flavorful stock and add drippings from smoker pan.
Sponsored
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