WHoa!!!

Holy smokes...I'm stuffed!!

That smoked turkey is going to work on me. Good grief!!

It's hard to say what was best, but my wife's spinach 'gratin' made me smile the most, even more than my favorite stuffing. My only job was to make the turkey and it came out wonderful...despite the wind, but my efforts paled in comparison.

Oh my goodness....just...

Oh my goodness!!!

a reply to: Flyingclaydisk

well well well, that leaves me to say " Bon Appétit "

and, maybe, if or when you should have time again.... after such a sumptuous meal.....

i would love to have that recipe for your wife's spinach gratin

a reply to: Flyingclaydisk

I am glad you are stuffed. I went to my sisters house and her husband grilled rib eye stakes, no turkey lol. I love spinach and I am sure it was amazing.

I just ate two babies...

THE ITUS IS REAL YALL

a reply to: Lysergic

The emergency management system people are coming for you! lol

a reply to: Flyingclaydisk

Yep wont be long before I'm in a coma. Had to take an extra metformin lol.

It takes a long time to smoke a whole turkey, but they sure are great. I have a big smoking grill I can use wood or charcoal in and it takes about twelve hours to smoke and cook it on there.

One drawback, no stuffing

a reply to: Flyingclaydisk

Holy smokes...I'm stuffed!!

Someone needs to ask the Great Cosmic One why our belly buttons don't function as instant release valves.... our more southern 'release valve' takes too bloody long.

a reply to: lucia2389



Recipe

a reply to: Flyingclaydisk

My Dad made smoked turkey and it was delicious, never had it before.

I made the dressing, pear, mushroom and turkey sausage. It was so good.

Yay for leftovers

a reply to: Flyingclaydisk

I saw the jars of gravy my mother-in-law had, so I quickly stepped in to make the gravy. That's a shortcut you don't take. It was my first ever attempt and it was amazing. I'll never partake in that brown, runny, flavorless crap again!

Now I can't wait to make Christmas Eve duck gravy!

a reply to: rickymouse

So I've been thinking about this. I'm sure your smoking technique leaves your bird moist, right? You could make enough stock from the turkey neck and wing tips to add to a mostly oven cooked stuffing that you add back to your bird the last two hours of cooking. Even if your turkey is trussed I think that would be an excellent way to marry those flavors. Depending on how much stock you need you could just buy more turkey parts to add to your stock or your stuffing and to make a turkey gravy if you desire.

originally posted by: TheAlleghenyGentleman
a reply to: rickymouse

So I've been thinking about this. I'm sure your smoking technique leaves your bird moist, right? You could make enough stock from the turkey neck and wing tips to add to a mostly oven cooked stuffing that you add back to your bird the last two hours of cooking. Even if your turkey is trussed I think that would be an excellent way to marry those flavors. Depending on how much stock you need you could just buy more turkey parts to add to your stock or your stuffing and to make a turkey gravy if you desire.

Your making me wish I had smoked our turkey this last thanksgiving dinner. Maybe on Easter I will do that.

a reply to: rickymouse

There's always a way for stuffing