Brined, Buttered and Smoked - Pensacola Fishing Forum

Go Back   Pensacola Fishing Forum > Misc. Forums > Recipes and Stuff

Like Tree15Likes
Reply
 
Thread Tools Search this Thread Display Modes
Old 11-23-2017, 06:19 PM   #1
Constitution Conservative
Sailfish
 
ChileRelleno's Avatar
 
Join Date: Jul 2012
Location: Mobile, Al
Posts: 2,464
Default 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







Basting after 1.5 hours



Finished and Resting



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









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

Ready to Gobble

halo1 and THE POMPANO KING like this.
__________________
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

Last edited by ChileRelleno; 11-25-2017 at 10:43 AM.
ChileRelleno is offline   Reply With Quote Quick reply to this message
Sponsored Links
Advertisement
 
Old 11-23-2017, 07:18 PM   #2
Senior Member
Grouper
 
etrade92's Avatar
 
Join Date: Jul 2015
Location: Daphne, Al
Posts: 684
Default

I did one myself, just not as fancy. Happy Turkey Day!
Dilly Dilly!
Attached Thumbnails
Brined, Buttered and Smoked-img_5564-jpg  
etrade92 is offline   Reply With Quote Quick reply to this message
Old 11-23-2017, 09:09 PM   #3
Senior Member
White Marlin
 
stc1993's Avatar
 
Join Date: Nov 2014
Location: Albany, GA
Posts: 3,246
Default

I'd rather have a smoked turkey over a baked or fried. Both look good.
ul412al and ChileRelleno like this.
stc1993 is offline   Reply With Quote Quick reply to this message
 
Old 11-24-2017, 07:54 AM   #4
Senior Member
Sailfish
 
halo1's Avatar
 
Join Date: Oct 2007
Location: navarre
Posts: 2,067
Default

Dang,that looks great!
ChileRelleno likes this.
halo1 is offline   Reply With Quote Quick reply to this message
Old 11-24-2017, 08:22 AM   #5
Make it a Grady Day.
White Marlin
 
DAWGONIT's Avatar
 
Join Date: Jan 2009
Posts: 2,784
Default

certainly looks awesome.
sure it was delish!
thanks for sharing.
ChileRelleno likes this.
DAWGONIT is offline   Reply With Quote Quick reply to this message
Old 11-24-2017, 04:39 PM   #6
VIP of the PFF
Grand Slam
 
THE POMPANO KING's Avatar
 
Join Date: Sep 2011
Location: Seminole Alabama
Posts: 7,968
Default

Well we fried a bunch of turkeys yesterday, but I had one left over. After seeing this post I decided to spatchcock it and smoke it. Almost done.

Sent from my SM-G900V using Tapatalk
ChileRelleno and stc1993 like this.
__________________
-Russ Johnson -
THE POMPANO KING is offline   Reply With Quote Quick reply to this message
Old 11-24-2017, 08:11 PM   #7
Senior Member
Grouper
 
etrade92's Avatar
 
Join Date: Jul 2015
Location: Daphne, Al
Posts: 684
Default

Chile,

Your gravy looks phenomenal. Did you come up with the recipe yourself?
ChileRelleno likes this.
etrade92 is offline   Reply With Quote Quick reply to this message
Old 11-24-2017, 09:23 PM   #8
Constitution Conservative
Sailfish
 
ChileRelleno's Avatar
 
Join Date: Jul 2012
Location: Mobile, Al
Posts: 2,464
Default

Quote:
Originally Posted by etrade92 View Post
Chile,

Your gravy looks phenomenal. Did you come up with the recipe yourself?
Thank you.
Not really, I just tweaked what is one of a few pretty standard methods of making gravy, albeit a bit more complicated than the most basic.
But it yields a much more flavorful gravy, very rich in Umami flavor profiles with the Soy, Worcestershire and Fish sauces, combined with de-glazing of the meat dripping and browned bits, and all the butter in the roux.

One of the great things about making it this way is getting to pick the meat off of the back and neck pieces afterwards.
A cook must have his appetizers.
__________________
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
ChileRelleno is offline   Reply With Quote Quick reply to this message
Old 11-24-2017, 09:25 PM   #9
Constitution Conservative
Sailfish
 
ChileRelleno's Avatar
 
Join Date: Jul 2012
Location: Mobile, Al
Posts: 2,464
Default

Quote:
Originally Posted by etrade92 View Post
I did one myself, just not as fancy. Happy Turkey Day!
Dilly Dilly!
Looks great!
What kind of rub and/or wood did you use to get that dark color?
__________________
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
ChileRelleno is offline   Reply With Quote Quick reply to this message
Old 11-24-2017, 09:26 PM   #10
Constitution Conservative
Sailfish
 
ChileRelleno's Avatar
 
Join Date: Jul 2012
Location: Mobile, Al
Posts: 2,464
Default

Quote:
Originally Posted by GROUPERKING View Post
Well we fried a bunch of turkeys yesterday, but I had one left over. After seeing this post I decided to spatchcock it and smoke it. Almost done.
Looks great, bet it tasted as good as it looks.
__________________
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
ChileRelleno is offline   Reply With Quote Quick reply to this message
Reply

Quick Reply
Message:
Options

Register Now

In order to be able to post messages on the Pensacola Fishing Forum forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:
How Did You Find Us?
Tell us how you heard about Pensacola Fishing Forum.

Log-in



Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -4. The time now is 05:19 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
Search Engine Optimization by vBSEO 3.6.0 RC 2
vBulletin Security provided by vBSecurity v2.2.2 (Pro) - vBulletin Mods & Addons Copyright © 2019 DragonByte Technologies Ltd.