smoked turkey report
The turkeys I smoked last weekend turned out very good. Wife said they were the best and most moist she's had.
Thanks for the tips.
I have a smoked turkey and andouille sausage gumbo working on the stove right now, from the leftovers. I tasted it a few minutes ago- the smoke really adds to the roux flavor wonderfully.
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I always smoke my Thanksgiving turkey. I use a water smoker, and when the turkey is done I take the drippings in the pan and strain them into the gravy stock, which has been simmering on the stove for hours. You would think this would make the gravy too smoky, but it really doesn't, and the drippings add extra flavor and richness.
Sarah C
›2 Replies-
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re: Spencer
adamclyde
Oct 21, 2006 10:37 AM
a "water" smoker just means that there is a water pan somewhere in the smoker to help regulate the heat. allegedly, it also helps retain moisture, but I think that is false.
The weber smokey mountiain cooker, for example is a water smoker. Most vertical smokers are, and the water pan helps to deflect the heat a bit.
To answer your question, yes, they use wood, just like any other smoker. They are great for home use and (at least the weber) takes far less tending of the fire than an offset.
- Adam
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adamclyde
Oct 20, 2006 03:12 PM
one other thing you can do... if you have extra neck or other turkey parts, smoke them along with the turkey. Then, when you make your gravy (using these smoked parts), you get a smokier gravy. It's GOOD stuff...
I've actually put an entire turkey carcass back in the smoker for 30 minutes, smoked it, pulled it out, then made stock out of the smoked carcass. Then I use that for the gravy. Works great for chicken too. makes for an amazing base for bbq sauce too...
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Davwud
Oct 20, 2006 02:08 PM
Congrats Spencer
I won't do my turkey's any other way. Did you use some of the fat from the turkey in your roux?? If not, tip for next time.
Also, my fave after turkey day is turkey and dumplin's. Made with a turkey stock of course.
DT
›4 Replies-
re: Davwud
No, I didn't use the turkey fat, though that sounds like a fantastic idea- I'll try that sometime.
I used a dry roux for the first time, as my wife is on a diet and I'm trying to cook things that fit into her scheme. A Dr. friend from New Orleans told me about dry rouxs some time ago so I gave it a go. Cooked flour in a teflon pan until dark, then added it to the stock. You really have to stay on top of it so as not to burn it.
It was easily one of my best gumbos, though I don't know if it was the roux or the smoked turkey that made it so.
Thanks for the tip!-
re: Spencer
Davwud
Oct 20, 2006 04:01 PM
Well if your wife is on a diet, here's what you do.
Get you some drum sticks. Throw them on the smoker and use them in place of ham hocks. I store them in the freezer and use them to make things like red beans and rice and green beans and stuff. It's much healthier than all that pork fat. You really don't lose any flavour. You just get a slightly different one is all. I also use home made turkey sausage when I do my "Diet" RB&R
DT
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re: Spencer
I picked up this technique from one of the fellows I worked with outside of New Orleans several years ago when he suggested a dry roux. It does work great, but I can tell you from experience there is no need to do it in a teflon pan. I do it in my cast iron skillet all the time and don't have a problem. You do of course have to keep an eye on it, but to my way of thinking this is a much better way to get a darkened roux.
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