Quote:
Originally Posted by spence
I suspected you may have those issues.
If you really want to kill it, buy a second bird and smoke the wings and thighs. Save the breasts to roast on their own. Make a stock from the rest of the carcass the day before, then the morning of use the stock and smoked parts with more veggies and aeromatics to make a stronger stock. Instead of turkey fat make a roux with butter and enjoy...I think I got the idea from an Alton Brown recipe.
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After spending the night in the fridge,skimmed the fat off the top.Diluted the drippings with the stock from the carcass and came up with something ok.Still a little on the salty side but plenty of smoke flavor.....not sure I'm going to make gravy with it but it can be used later on down the road.
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