Turkey topic


 
Len Dennis

Len Dennis

TVWBB Diamond Member
As the turkey forum is closed (till October) and T'giving is only 2 weeks away, for a first turkey smoke I'd like a few suggestions.

Doing the apple-brine route for the first time (traditional oven-cooked for 40 years and smoking has the older folks "concerned" ("smoked turkey"????).

I get looks of horror on their faces. Tradition is hard to change for some.

To go with that, I want to have a bbq-type sauce (instead of the usual gravy which I'm not too sure would go with this version) but can't seem to find any tips.

Anyone suggest some sort of home made bbq gravy/sauce to go with this bird? Maybe some smoked turkey-appropriate sides as well.

Going to use 50/50 apple/cherry to do it.

Thanks.
 
Not quite what I had in mind BUT it might change it though if I can't find what I want.

Thanks for the link (but I'm still looking).
 
You can make fantastic "conventional" gravy from/for a smoked turkey. If your already worrying the folks, I wouldn't look to a bbq sauce.
Smoked apple-brined turkey won't be (other then moister, more colorful, and better tasting) much different then one in the oven.
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Use a mild (apple) wood and not a lot. You will win everyone over with the turkey & the gravy.
 
My intention is (was?) to offer both--traditional gravy made from the drippings and a bbq-themed type of sauce.

Don't want it to be over-powering though so I may not find what I think I want to try.

BBq-themed type I wasn't sure about--kansas city tomato based type or carolina vinegar based.

Something suitable (not traditional) may not even exist and that's why I thought I'd post here.

So far, my search has turned up one possibility:

<span class="ev_code_RED">Maple Red Eye Gravy</span>

Makes 3 cups

2 cups turkey drippings
1 to 2 cups chicken or turkey stock
3 tablespoons butter
3 tablespoons flour
1/4 cup Madeira wine
1/4 cup coffee
1/4 cup heavy cream
2 tablespoons maple syrup
coarse salt (kosher or sea) and freshly ground black pepper to taste

Strain the turkey drippings into a fat separating gravy boat. Wait a few minutes, then pour the drippings into a large measuring cup, stopping when the fat starts to come out. Add enough chicken stock to obtain 3 cups.
Melt the butter in a heavy saucepan. Stir in the flour and cook until a dark golden brown, 3 to 4 minutes.
Remove the pan from the heat and gradually whisk in the Madeira, coffee, cream, maple syrup, and the turkey drippings with stock. Return the pan to the heat and bring to a boil, whisking steadily. Simmer the sauce over medium heat until richly flavored and reduced to about 3 cups, 6 to 10 minutes. Correct the seasoning, adding salt and pepper to taste.

Don't know if I'll get that much drippings from a 13# bird though.

edit: found a variation that doesn't use the drippings if you're interested:

Ingredients:
1 tbsp. butter
1 tbsp. flour
1 cup brewed black coffee (warm)
1 cup chicken broth
1 tbsp. maple syrup
1 tbsp. cajun seasoning
Salt and Pepper to taste

Directions:
Put a pot on the stove over medium-high heat. Place butter in pan and let melt.
Whisk in flour until fully integrated.
Add coffee, broth, maple syrup, cajun seasoning, salt, and pepper, whisking the entire time.

Serve warm. Takes about 15 or 20 minutes to make.

The original poster put it over the leftover roast beef. Then sprinkled some Italian blend cheese on the top and put it in the toaster oven @ 450ish for 2-3 minutes.

The gravy itself is savory with a notably sweet, maple taste and a bit of a kick (from the cajun seasoning).

Dont think it exists as a "specialty" sauce. Basically it's the same sauces we already know and love.

A few of them are found here:

http://www.the-perfect-turkey....-barbecue-sauce.html
 
I always make something fruit-based for the smoked turkey, a 'regular' gravy for the oven-roasted one. (I always do two small turkeys, one smoked, one not, rather than a large one done one way or the other.)

A fruit-based sauce might be something like this.
 
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