I used the Turkey carcass from the Super Bowl weekend cook to make a hearty stock with. The stock consisted of adding the the Turkey with additional dark meat in a roasting pan with carrots, celery, onion, garlic cloves and a little vegetable oil. The oven was set at 425° and I allowed it to meld together for about 5o minutes(or longer), turning it a couple times. After roasting I then added to a large stainless pot along with water to cover completely, Thyme, Peppercorns. Bay leaf . The roasting pan was deglazed with Brandy Liquor and a little water and added to the stock pot. High heat until boil then covered and left on low to simmer for a couple hours.
Finally got around to smoking another Turkey in the WSM (Weber Smokey Mountain) cooker. The last Turkey that I smoked was last year, during thanksgiving where I did a total of two in the smoker. And we did a traditional oven cooked Turkey for a total of three.
This Labor Day weekend I smoked an injected Turkey. The injection included the following:
So the Weber Smokey Mountain cooker turned out some great Thanksgiving day turkeys. I had (2) 15lb turkeys and used an Garlic oil, dark ale, cayenne injection and stuffed another with apple and fresh rosemary sprigs. They were on the WSM for 4hrs and the 2nd one off at 5hours. Pics were taken as soon as the Turkeys were taken off the smoker and placed in a pan to rest. I missed taking pics of the full table spread but it was fantastic and PLENTIFUL. Many left with a lot of leftovers that come in so handy later in the evening and especially the next day.
I’m in the process of preparing the meal layout for Thanksgiving and I will be using my WSM- Weber Smokey Mountain Cooker. I plan on using the smoker to cook (2) turkeys in the WSM and perhaps another additional in the oven. We have several fruit orchards nearby and now is the season that they cut and burn a lot of their trimmed trees. I have A LOT of Apricot and Cherry wood that I was given so I plan on using that for my smoke wood.
The virtualweberbullet.com site has been a source of great advice, answers, and a ton of pics that help the owner of the Weber Smokey Mountain cooker and BBQ enthusiast alike. I have noticed quite a lot of traffic to my posts regarding the cooks I’ve done with the WSM and wanted to point out that the above site has opened their specific Thanksgiving TURKEY related section. All BBQ enthusiasts are welcome! I’ll be adding my pics of the two turkeys later this weekend. It can’t be any easier to smoke the birds with the WSM. You basically add your charcoal or lump with your choice of smoking wood (apple, apricot, cherry, hickory, etc) then depending on your desire for a slow cook at 240º-260º or you can go much higher like 350º+ and with a probe thermometer you have an excellent turkey in approx 2.5 – 5hours that will rival any Turkey you’ve eaten. You can get as fancy or as simple as you’d like with brining and injection but it’s not necessary. Take a look at the virtualweberbullet.com site for pics of some fantastic Thanksgiving Turkeys.
I’ll post my BBQ later in the weekend!
Happy Thanksgiving from our family to yours!
Whole roaster chicken that was butterflied then halved. Marinated in the “roadside chicken” recipe that contains a lot of apple vinegar, salt pepper, garlic, citrus, Worcestershire, and brown sugar. I think the the Turkey breast was just rubbed with some homemade version. It came out juicy even though the bottom pics appear dry.