Smoked Turkey for the New Year?

Blackriver · Post by **Blackriver** » Sun Jan 01, 2012 19:28

I had a last minute idea to smoke a turkey for dinner tonight. I am smoking between 250 and 275 degrees. I am trying something new and putting the turkey in a disposable roasting pan inside my smoker to collect the drippings to try and make gravy. I was wondering if any other members have tried this or if anyone sees any food safety concerns because I am cooking below normal oven roasting temps.

ssorllih · Post by **ssorllih** » Sun Jan 01, 2012 20:38

Has the turkey been brined with cure #1? Don't stuff it and allow for a longer cooking time . Use a thermometer. Put a heat shield under the roasting pan. Wood will serve. I have met hotel cooks that use these lower temps for long cooking times.

Blackriver · Post by **Blackriver** » Sun Jan 01, 2012 22:34

Thanks Ross for the reply. I didn't use a brine this time. Good idea on the heat shield.

Chuckwagon · Post by **Chuckwagon** » Mon Jan 02, 2012 01:55

Hey Scott,
Don't overlook this method using the soft drink 7-Up. It's great. And the gravy... OOOOooooo Yum! Scroll down the page to see how to make the best gravy.

http://wedlinydomowe.pl/en/viewtopic.php?t=4837

Best Wishes,
Chuckwagon

ssorllih · Post by **ssorllih** » Mon Jan 02, 2012 03:42

On this I have a question. The sugar and the water I can understand but does the carbonic acid have a role in this? There is a bit of citric acid and some flavor but beyond that I get lost as to the benefit of using a bottled drink.

Chuckwagon · Post by **Chuckwagon** » Mon Jan 02, 2012 05:17

unravels proteins

ssorllih · Post by **ssorllih** » Mon Jan 02, 2012 05:31

Which ingredient?

Blackriver · Post by **Blackriver** » Tue Jan 03, 2012 19:26

Thanks Chuckwagon! Like always you very helpful. I will be using that recipe for my next turkey. The gravy looks great too!