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Unread 03-31-2013, 07:36 PM   #37
is one Smokin' Farker
Join Date: 03-21-12
Location: Arkansas
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It was awesome (thanks to the good advice here!).

I went with the traditional herbs. Used original Ms. Dash seasoning and maybe I put it a bit thick on the outside of the bird. Also, if you look close in the picture you can see a pan under the bird. I used 3 cans of chicken stock in it (with onion, celery, carrots, rosemary, pepper, and juice from one orange) and positioned it under the turkey to catch the drippings. It tasted great but was on the verge of being salty. Next time I'll try 2 cans of low sodium chicken broth (less salt and thicker gravy). I poured all this in a blender and blended and it made a nice gravy. Got the idea right here on the Brethren!
OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle
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