Brined, Buttered and Smoked

A Happy Thanksgiving to everyone on SMF.com

I had a nice 15lb bird just waiting for today and I decided to brine, butter and smoke it.
I also made a wonderful homemade turkey giblet gravy.

The Brine
2gal Water
3C Kosher Salt
1C Brown Sugar
1/2C of my basic rub
Dissolve the salt, then the sugar/rub
Bag the bird/brine and marinade for 12 hours

The Herb Butter
3 sticks of softened butter
1/8C of my basic rub
1/8C Montreal Chicken Spice
2T fresh Rosemary
1T each fresh Thyme and Lemon Thyme
Mix all well and rub under and atop the skin of the bird
Used leftover to baste the bird once during smoking

The Smoke
50:50 Apple/Cherry
275° for the first 1.5 hours
325°+ till finished IT of 170°

https://i.imgur.com/mHqJdnx.jpg

https://i.imgur.com/xbtZhYN.jpg

Basting after 1.5 hours

https://i.imgur.com/plk4ly1.jpg

Finished and Resting

https://i.imgur.com/vsqZOzE.jpg

Turkey Giblet Gravy
Back, neck and gizzard chopped and well browned with thyme, rosemary and bay leaf
Add chopped onion, carrot, celery & garlic and saute with meat
Add 1 can of chicken stock, 1.5t each Soy sauce, Worcestershire sauce and Fish sauce, salt & pepper to taste
Simmer for about 45min
Make a roux, 1 stick of butter and add flour till desired consistency, brown to desired color
Strain giblet stock, add roux and cook to desired thickness, add chicken stock if not enough giblet stock

https://i.imgur.com/2L4eFE6.jpg

https://i.imgur.com/MKKBzyh.jpg

https://i.imgur.com/05erhTA.jpg

https://i.imgur.com/CjJJyXH.jpg

In the hustle and bustle I failed to get any more pics of the process and final product until plated

Ready to Gobble

https://i.imgur.com/eZUjk1f.jpg

That's a awesome meal, My son and I do the cooking for Thanksgiving , But he had to do it without me this year , Only 2 day's out of the hospital from back surgery , I couldn't help prepare , But I was able to help eat it , What a nice spread.

My version of Turkey Bacon
Save all the skin, especially from those oven roasted birds with soggy bottom skin.
Lay it all out and fry it up, no oil or butter, plenty of its own fat to cook in and render out.
The more fat and bits of clinging meat, the better.
Delicious!

https://i.imgur.com/ctcAYz7.jpg

Open Face Turkey Sammiche on Pan Toasted Hawaiian Rolls

https://i.imgur.com/jq2ZsqY.jpg

Quote:

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Originally Posted by jollymon

That's a awesome meal, My son and I do the cooking for Thanksgiving , But he had to do it without me this year , Only 2 day's out of the hospital from back surgery , I couldn't help prepare , But I was able to help eat it , What a nice spread.

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Thanks, I hope y'alls Thanksgiving was a good one too.
Heal well and fast, take on the physical therapy like it is a new religion.