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  • baboon

    TGT Addict
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    May 6, 2008
    22,671
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    Out here by the lake!
    I'm planning on smoking turkey today. I started out boning the turkey out except for the drumsticks. From there it went into a brine over night. This morning I rinsed everything out. I'm roasting the bones with carrots, celery, onions & garlic. When that done roasting it goes into a pot to boil for a stock for the gravy.

    I'll light the smoker here shortly, Make blonde roux for the gravy. The roasted veggies will go in the gravy & I'll root coupe itvall until smooth.

    Time to fire up the smoker.

    11:30 the smoker is holding at 211 degrees. All the different cuts bnls breast, bnls thighs, drumsticks & wing drum pieces are in the 129-131 range. I’ll flip everything over in a bit.

    1:15 the gravy is made I should take the trash out for all the turkey bones in it, teasing Renfield. I cut the rings at the joint & removed the tip. The wing drumettes look done with a decent color.
     
    Last edited:

    baboon

    TGT Addict
    Rating - 100%
    4   0   0
    May 6, 2008
    22,671
    96
    Out here by the lake!
    IMG_1557.jpeg
     
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