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Cliff H. 11-20-2006 08:03 PM

Turkey Talk
 
What about the apples in the fire box ?

Wood ? No Wood ?

If you were going to hold the bird in a cooler for a few hours what would be the best temp to pull at ?

Lots of questions. Thursday is coming quick. :shock:

Puff 11-20-2006 10:13 PM

Stuff it with apples, no wood, cook in oven :wink: :D

Shawn White 11-20-2006 10:52 PM

why do I get the feeling it would be a good idea to lock this thread now just to expedite the process????

Finney 11-21-2006 05:31 AM

Buy turkey legs and cook to use with the gravy.

Larry Wolfe 11-21-2006 06:40 AM

Re: Turkey Talk
 
Quote:

Originally Posted by Cliff H.
What about the apples in the fire box ?

Wood ? No Wood ?

If you were going to hold the bird in a cooler for a few hours what would be the best temp to pull at ?

Lots of questions. Thursday is coming quick. :shock:

Cliff,
I wouldn't hold the bird for very long in the cooler as I feel it would mess with the texture of the meat. If you wanna be safe cook the bird the day before and eat cold/cool (my favorite way) or you could reheat in the oven if you prefer hot. After pulling the turkey off the pit it will stay very hot for a couple hours if you tent it with foil, so that could be another option if you chose to cook the day of.

I predominately use hickory wood for 99% of everything I cook and it goes very well with turkeys. Any fruit wood would be great with turkeys as well.

I've seen people use apples in the firebox, not sure what if any advantage it has cause I've never tried it. I will say if you want to add apple flavor to your turkey, inject it with a little apple juice and butter and any rubs or herbs you'd like to add as well. That's a very quick and simple route to take that adds a tremendous amount of flavor to turkeys.

Or if you want to go all out you could try the Apple Brine recipe. I have never tried this particular recipe, but I've seen nothing but raves about it.

I use the neck and the giblets from the turkey along with other necks and giblets I've saved in the freezer to make the gravy.


Good luck, hope your turkey turns out great!

Bobberqer 11-21-2006 06:40 AM

Quote:

Originally Posted by brian j
Quote:

Originally Posted by Puff
Stuff it with apples, no wood, cook in oven :wink: :D

blasphemy. :D

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. :wink:



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..

Bobberqer 11-21-2006 07:28 AM

Re: Turkey Talk
 
Quote:

Originally Posted by Cliff H.
What about the apples in the fire box ?

Wood ? No Wood ?

If you were going to hold the bird in a cooler for a few hours what would be the best temp to pull at ?

Lots of questions. Thursday is coming quick. :shock:


I tried apples in the firebox last W/E when i did a duck.. did not add anything in my opinion....

Greg Rempe 11-21-2006 08:03 AM

I would listen to THIS podcast. Some great times by someone who knows a little something about cooking Turkeys!! 8)

Captain Morgan 11-21-2006 08:07 AM

From what I've read on the net, some have put apples in the firebox,
but while the air smells great, there's no real flavor difference in the meat.

bigwheel 11-21-2006 09:53 AM

Re: Turkey Talk
 
I always pull turkey at 175 in the thigh..which aint quite high enough..180 be ideal if you can get the thigh to that point without completely drying out the breastes. It be good wrapped in the hot box for half a day or better. Little wood would be good. Think I would skip the apples.

bigwheel




Quote:

Originally Posted by Cliff H.
What about the apples in the fire box ?

Wood ? No Wood ?

If you were going to hold the bird in a cooler for a few hours what would be the best temp to pull at ?

Lots of questions. Thursday is coming quick. :shock:



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