Big Poppa's Thanksgiving Turkey Tips
Drum Smoking Big Poppa Smokers
The West Coast Offense
Loyalty Program
Big Poppa's Thanksgiving Turkey Tips
Page 2 of 3 FirstFirst 123 LastLast
Results 11 to 20 of 30

Thread: Big Poppa's Thanksgiving Turkey Tips

  1. #11
    Senior Member sparky's Avatar
    Join Date
    Oct 2010
    Location
    northern california
    Posts
    4,058
    i just read your thread to my wife. she would like the hawaiian bread / linguica / pineapple stuffing info plz. she said we have having that one for our thanksgiving stuffing. good for you.
    Bo, PDS
    WSM 22.5
    49er Weber, OTP
    Lucile, Mak 2 Star #336

  2. #12
    Administrator Big Poppa's Avatar
    Join Date
    Jul 2010
    Location
    La Quinta California
    Posts
    8,172
    If your wife would make an appearance I wwould give her all my recipes...I want to see her torn between the Cute Sparky and the Chick Magnet Big Poppa

    I made up the recipe on the spot for the chorizo but here is is from memory

    Do the normal dicing of carrots celery and red bell pepper....if you want heat in the jalapenos just chop them up....my crown needs the jalaps mild so I seed and core and smoke till soft...(a little evoo helps) Then I dice it real fine.....The make some corn bread Preferable a coupla days in advance cause stale is ok.....saute the chorizo in a separate pan and when it is done set aside and reserve...saute the onion diced peppers and jalapenos until the onions are translucent and then mix the chorizo in.........take the cornbread and mix it in a bowl with the chorizo veggie mix and season with salt and pepper....pour enough chicken stock to make it seem like stuffing and put in a baking dish and smoke at 300 for about 45 minutes....I hope I didnt forget anything....

    you can also make the cornbread with the chorizo in it with some fo the jalapenos and some shredded mexican cheese and honey dont forget the honey if you are making it as a cornbread side dish.

  3. #13
    Carving the breast that way sure makes a lot of sense. Thanks BP!
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  4. #14
    Senior Member RickB's Avatar
    Join Date
    Oct 2011
    Location
    Atlanta Ga
    Posts
    1,729
    BP does cooking at 275 give you a crisp skin?
    Keep Smoking My Friends

    Mak 2 Star General #1319
    2 Star Full Flame Zone
    Mak WIFI
    Weber Performer

  5. #15
    Administrator Big Poppa's Avatar
    Join Date
    Jul 2010
    Location
    La Quinta California
    Posts
    8,172
    pretty crisp...its the best way Ive found

  6. #16
    Senior Member RickB's Avatar
    Join Date
    Oct 2011
    Location
    Atlanta Ga
    Posts
    1,729
    Quote Originally Posted by Big Poppa View Post
    pretty crisp...its the best way Ive found

    Ok one more question and i'll quit bugging you. At what IT do you pull and where do you measure this? Thigh or breast. Im thinking 160 and let coast to 165?
    Keep Smoking My Friends

    Mak 2 Star General #1319
    2 Star Full Flame Zone
    Mak WIFI
    Weber Performer

  7. #17
    Administrator Big Poppa's Avatar
    Join Date
    Jul 2010
    Location
    La Quinta California
    Posts
    8,172
    I only care about the breast...put the probe in the breat horizontially from the shoulder down I pull at 162

  8. #18
    Moderator scooter's Avatar
    Join Date
    Oct 2010
    Location
    SF Bay Area, CA
    Posts
    3,499
    Turkey carving
    Here are a couple videos that should demystify carving a turkey. I carve my turkeys like BP indicated above by removing the breast meat from the carcass so they can be sliced cross grain. The benefits are more tender pieces of meat having been cut cross grain and I think you get more usable meat than if you just sliced it off the carcass. Some would argue that you can cut the breast slices thicker when off the carcass which helps preserve more of the juices than if you sliced it thin while on the carcass. I'm not positive about that but it seems plausible.
    Both videos will demo the process. The first video will demo how to remove the wishbone before cooking which makes carving the breast meat off so much easier and you end up with more meat slices because if you leave the wishbone on then it acts as a knife guard for that large chunk of meat under the wishbone. Place the removed wishbone in the cooker and cook it with the rest of the bird so your family will be able to make a wish with it later. It also covers slicing but doesn't go into details of slicing the leg and thigh meat off the bone.
    The second video shows great closeups of carving the whole turkey but doesn't explain how to remove the wishbone before cooking.

    Removing the wishbone and some carving


    More indepth on carving
    Last edited by scooter; 11-17-2012 at 09:24 PM.
    - MAK owner for life! -
    2015 2 Star General prototype #0 with WiFi and beta FlashFire™ Ignition System
    2009 2 Star General #28
    2 BPS Engineered Drum Smokers, steel & stainless steel
    Smokin' Yankee's Competition BBQ Team
    CBBQA
    KCBS - MCBJ, CTC


  9. #19
    Thanks Scooter. I will be trying the wish bone technique. I had not seen that done before.
    Pappy

  10. #20
    Moderator scooter's Avatar
    Join Date
    Oct 2010
    Location
    SF Bay Area, CA
    Posts
    3,499
    Gravy!
    We can also talk about another important aspect to the turkey which is a really good turkey gravy. Gravy can be a little daunting to some, it was for me until I researched it on youtube a few years ago. Buy some turkey wings and get your gravy done way ahead and then reheat on the big day!

    All you need to make gravy is a tasty turkey stock (Hopefully including pan drippings) and equal portions of flour and fat (butter or turkey fat or any variable combination of both)! You can make the gravy hours or even days in advance of Thanksgiving day.

    You can start with the boxed turkey stock in the store (Instead of water) to make your own stock but I wouldn't use it right out of the box to make gravy as it's no where near intensely flavored to make gravy from right out of the box or can. It's pretty simple to make your own. Remember, you want the most flavorful roasted turkey stock you can get your hands on to make your gravy. Deb posted here in the weekly contest making her turkey stock ahead of time for her gravy on Thanksgiving day and it's a safe bet it will make a tasty gravy! You can use the backbone from your spatchcocked turkey along with the neck and some wings. With a big knife or cleaver chop through all the bones so they'll be exposed to the simmering. Also cut through the skin on all sided to allow juices and fat to flow more freely. Add some pepper and very light on the salt and roast them in your cooker until deep golden brown. Don't forget to deglaze your roasting pan with boxed turkey stock to get all the flavorful roasted brown bits on the bottom then add it all to the stock pot with your turkey parts. You can add anything to your stock pot of roasted turkey parts and boxed stock. I like to saute separately some celery, onion, carrots, garlic and some whole pepper corns and add it to the pot. Pour in enough boxed turkey stock to cover the veg and turkey parts and simmer for an hour. Use a potato masher to pulverize the veg and turkey parts completely to release the maximum amount of flavor then simmer another hour and you have a rich tasting turkey stock! Pour through a strainer and then into a separator and save the fat for later. Measure how much of your rich defatted stock you have then determine below how much flour and fat you'll need to make the gravy.
    Try to keep the salt to a minimum until you are at the end doing your final seasoning. Once salt is in, it's difficult to remove.
    I get roughly 3-4 cups of finished stock from 2 roasted wings. Four wings is better.

    Armed with some good roasted turkey stock you can make a fantastic gravy to go with your turkey!

    To make 1 cup of gravy you need: 1 cup of stock, 1/8 cup flour, 1/8 cup fat
    To make 2 cups of gravy you need: 2 cups of stock, 1/4 cup flour, 1/4 cup fat
    To make 4 cups of gravy you need: 4 cups of stock, 1/2 cup flour, 1/2 cup fat
    Remember, the fat can be butter, turkey fat or any variable of combination of the two.

    How to make gravy: Wisk together the fat and flour in a pan making a roux (pronounced "roo" as in rooster) and cook until you achieve the color you want (I like it fairly brown but not burned), gradually pour in the stock whisking as you go then bring to a simmer and presto! You have homemade gravy you can be truly proud of!!!

    The videos below will teach you everything you need to know to make a great turkey gravy along with your smoked turkeys!

    Jamie Oliver Stress Free Turkey Gravy (I use turkey wings, not chicken)



    Tyler Florence Ultimate Turkey Gravy
    Tyler's Ultimate Turkey Gravy Recipe | Food Network - YouTub

    Gordon Ramsay The Most Amazing Gravy
    The Most Amazing Gravy - Gordon Ramsay - YouTub
    Last edited by scooter; 12-11-2017 at 02:58 PM.
    - MAK owner for life! -
    2015 2 Star General prototype #0 with WiFi and beta FlashFire™ Ignition System
    2009 2 Star General #28
    2 BPS Engineered Drum Smokers, steel & stainless steel
    Smokin' Yankee's Competition BBQ Team
    CBBQA
    KCBS - MCBJ, CTC


Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •