BEER-N-BBQ by Larry Posted November 7, 2016 Share Posted November 7, 2016 I cooked a turkey this past weekend. Bought a smaller 11.5 lb bird and cooked it like I plan to for Thanksgiving this year. fatboy1271, Marty, bbq bandit and 2 others 5 Quote Link to comment Share on other sites More sharing options...
fatboy1271 Posted November 15, 2016 Share Posted November 15, 2016 Awesome cook! Just Subscribed to your YouTube Channel BEER-N-BBQ by Larry 1 Quote Link to comment Share on other sites More sharing options...
Plaid Palace Posted November 15, 2016 Share Posted November 15, 2016 That is awesome!! I failed at making gravy one time want to give it a try your way Was it neccessary to use the accessory rack to place the drip pans on or could you have just put them on the heat deflector? Quote Link to comment Share on other sites More sharing options...
cschaaf Posted November 15, 2016 Share Posted November 15, 2016 13 minutes ago, Plaid Palace said: That is awesome!! I failed at making gravy one time want to give it a try your way Was it neccessary to use the accessory rack to place the drip pans on or could you have just put them on the heat deflector? Putting some space between the deflector and drip pan is a good idea if you want to catch and use the drippings. If you place the pans right on the deflector, there will be a heat transfer from the deflectors to the bottom of the pan. Best case, you'd have to add more liquid to keep it from burning. Worst case, you'll be looking for that jar of gravy you bought as a backup. BEER-N-BBQ by Larry and TKOBBQ 2 Quote Link to comment Share on other sites More sharing options...
Rob_grill_apprentice Posted November 15, 2016 Share Posted November 15, 2016 Turkey looks delicious. BEER-N-BBQ by Larry 1 Quote Link to comment Share on other sites More sharing options...
Clayton_Haapala Posted November 15, 2016 Share Posted November 15, 2016 I did a 13lb turkey, recently. Left it whole and so placed it over a smaller drip pan. I got good gravy juice, but the comments above will lead me to raise the pans above the heat deflector, if I can. My recipe was Southwest style, also great for whole breast roasts, where you season the bird with salt, pepper, and oregano, and then squeeze lime juice over it, repeating with the lime juice every 1/2 hour or so, with the grill holding around 325-350 for a bit over 3 hours. Very juicy breast meat in the kamado! Sent from my Venue 8 3830 using Tapatalk BEER-N-BBQ by Larry 1 Quote Link to comment Share on other sites More sharing options...
BEER-N-BBQ by Larry Posted November 15, 2016 Author Share Posted November 15, 2016 That is awesome!! I failed at making gravy one time want to give it a try your way Was it neccessary to use the accessory rack to place the drip pans on or could you have just put them on the heat deflector?Not necessary, but if you place it directly on the deflector you risk burning your drippings. You could try doing what I did in my original thanksgiving turkey video from a few years ago: add foil stand offs between the deflector and the drip pan. This raises the pan off the deflector an inch. You should add more water too.Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
Clayton_Haapala Posted November 15, 2016 Share Posted November 15, 2016 Actually, I didn't expect usable drippings, but got them, so I'm gonna try to maximize next time. Some water in the pan, and raising it above the deflector will help. We also set some small baked potatoes in next to the bird for the last hour to pour that gravy over - awesome. Sent from my Venue 8 3830 using Tapatalk BEER-N-BBQ by Larry 1 Quote Link to comment Share on other sites More sharing options...
In2Fish Posted November 16, 2016 Share Posted November 16, 2016 Great looking turkey, i'm looking forward to next weeks cook! nice dry run for Thanksgiving BEER-N-BBQ by Larry 1 Quote Link to comment Share on other sites More sharing options...
Aussie Joe Posted November 16, 2016 Share Posted November 16, 2016 Nice video turkey is not my favorite but yours looks greatSent from my SM-P600 using Tapatalk BEER-N-BBQ by Larry 1 Quote Link to comment Share on other sites More sharing options...
BEER-N-BBQ by Larry Posted November 16, 2016 Author Share Posted November 16, 2016 Great looking turkey, i'm looking forward to next weeks cook! nice dry run for ThanksgivingIt also gave me about a half gallon of delicious turkey stock left over for turkey tortilla soup the next day as well as freezing the rest to use for other things.Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
In2Fish Posted November 17, 2016 Share Posted November 17, 2016 14 hours ago, BEER-N-BBQ by Larry said: It also gave me about a half gallon of delicious turkey stock left over for turkey tortilla soup the next day as well as freezing the rest to use for other things. Sent from my iPad using Tapatalk One of the best parts of smoking a turkey, is making stock with the left overs. I'm making stock this weekend when I smoke a few turkey legs and wing specifically for stock for Thanksgiving gravy. BEER-N-BBQ by Larry 1 Quote Link to comment Share on other sites More sharing options...
Marty Posted November 17, 2016 Share Posted November 17, 2016 16 hours ago, In2Fish said: One of the best parts of smoking a turkey, is making stock with the left overs. I'm making stock this weekend when I smoke a few turkey legs and wing specifically for stock for Thanksgiving gravy. That is what we do also. Once we started we wondered how we ever did without all that awesome gravy. In2Fish 1 Quote Link to comment Share on other sites More sharing options...
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