Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Latest turkey and questions about stock/gravy

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Latest turkey and questions about stock/gravy

    So I just finished my first turkey of the season and everything went off without a hitch. I was interested in something I heard about cherry wood adding a reddish color, which kind of sounded like an old wives tale, so I got some and tried it, judge for yourself.
    Now to the question. I do mine in the pit barrel so there is really no room for the pan so I have never made the gravy. I want to try making some gravy, and since I make several of these in advance, is there a way to incorporate the leftover/carcass/stock into the MH recipe, or some way to integrate those ingredients as I make the stock so that what I have left is basically gravy? Right now I have a carcass in the fridge ready to do something over the next day or two so ideas are appreciated.

    Oh I almost forgot, I wanted to try something a little new, I like the spatchcock for cooking, but I don't really like it for the final look (and the legs flop around a lot). So I took out the spine area as normal, but I did not flatten everything out, doesn't seem to be any reason to do it when you are hanging it in the barrel. End result was a great looking bird (I think so anyway!) that would be good for a presentation but still cooked perfectly.

    These Androids do great pics, the focus is amazing, though i'm not ever sure what that focus is actually on...

    Click image for larger version

Name:	Turkey1.jpg
Views:	68
Size:	118.0 KB
ID:	120440
    Click image for larger version

Name:	Turkey2.jpg
Views:	100
Size:	122.5 KB
ID:	120441

    #2
    That is a pretty mahogany color for a turkey.

    I got some Hickory Lump to try for my poultry.

    Comment


      #3
      Pretty bird.

      I make turkey stock for gravy from stock from the carcass of a previous bird (chicken or turkey) along with the bits 'n bobs that come with the turkey. I use the Serious Eats recipe for this: http://www.seriouseats.com/recipes/2...vy-recipe.html

      Kathryn

      Comment


      • _John_
        _John_ commented
        Editing a comment
        Very good, thank you!

      #4
      Debating a trial run this coming Monday, may have to copy the spine out/not flattened approach, not sure a spatchcocked turkey would fit in my electric

      Comment


        #5
        Is that a 55 gallon Pit Barrel? Because I use a 55 gallon UDS conversion from Big Poppa's. With that height, I can fairly easily rig a second grill surface that sits directly below the main cooking surface. in my old grill, I actually hung that surface from the upper grill. with my new set up (new as in 2 1/2 years old but different from what I have now), I place a large roasting pan full of water under my meat to catch drippings. the drippings are then cooked down to make caramel at the end and that caramel is used for the base of all my sauces for this meal and meals to come.

        Do save the carcass and bits from this bird, as well. If you keep a carcass in the freezer, you can put it in the smoker with your meal bird and it will pick up a great dal of smoke as well as cooking any remaining surface bits and internals in the bones, then use that old carcass to make a lovely smoky stock.

        the stock can be cooked down, using the technique I posted in the sauce section, to make your sauce/gravy for this meal. but, if there is any way to add a water pan beneath, you will love trying caramel. I need to do a video on that.

        Comment


        • _John_
          _John_ commented
          Editing a comment
          These are 40 gallon, you could put a tray in below if you modified the smoker to do it, but most of us hang ours. I'll have to do one on my WSM with the pan on the bottom just to compare. I made a great stock out of it, i'll look for your thread about making it into a gravy.

        • Karon Adams
          Karon Adams commented
          Editing a comment
          My drum, as a 55, has a second set of U bolts under the first set. now, those are meant to hold the coal basket if you wish to use the drum as a high heat grill. but, I took another grill surface and attached hooks onto it. (the lower grill is a bit smaller) and I hook those metal hooks into the U bolts and on that surface, I place my water pan. I'll try to remember to take a picture next time we do a shoulder.

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}
      Yes
      Rubs Promo

      Spotlight

      These are not ads or paid placements. These are some of our favorite tools and toys.

      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

      Use Our Links To Help Keep Us Alive

      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


      The Pit Barrel Cooker May Be Too Easy


      The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

      Click here to read our detailed review and the raves from people who own them


      Fireboard: The Ultimate Top Of The Line BBQ Thermometer

      Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

      With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
      Click here to read our detailed†review


      Groundbreaking Hybrid Thermometer!

      Thermapen One Instant Read Thermometer

      The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

      Click here to read our comprehensive Platinum Medal review


      The Cool Kettle With The Hinged Hood We Always Wanted


      Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

      Click here for more about what makes this grill special



      Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

      Click here to see our list of Gold Medal Gifts


      Compact Powerful Sear Machine For Your Next Tailgater


      Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

      Click here to read our detailed review and to order


      Our Favorite Backyard Smoker

      The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
      Click here for our review of this superb smoker