View Full Version : Couple of smoked turkey questions: Drippings and stuffing?

11-21-2009, 11:54 AM
I've smoked plenty of turkeys, but thinking of trying a couple of new things this year and have a couple of questions:

1) Is it possible to collect enough drippings from a smoked turkey to make a decent gravy? I make gravy from roasted turkey all the time, but never attempted to collect the drippings from a smoked turkey. I'll be using a WSM, so it seems I could just place a foil pan under the turkey and I'll be good to go. Anybody else done this and succeeded? Was wondering if there was some bizarre phenomenon that occured in a smoker that prevented a lot of dripping from being collected. I'll be running at 225 for a couple of hours, then cranking up to 300+ to finish her off and crisp up the skin.

2) Anybody ever stuff a smoked turkey? Honestly, I never have, but thinking of trying it this year. Does the stuffing end up having too much smoke flavor?


11-21-2009, 01:34 PM
Does the stuffing end up having too much smoke flavor?


Yes. It is not very good and it produces an undesirable flavor to many. Of course as usual YMMV. But I would skip it.

11-21-2009, 02:00 PM
Saiko (http://www.bbq-brethren.com/forum/member.php?u=1322) ... I have never stuffed a smoke bird with dressing. I have added quartered onions, apple, carrots, celery etc. I think stuffing the bird really slows down the cook time. Heck it even does that when you are oven roasting a bird.

I have and do make a gravy from smoked bird drippings ... sorta ... I have an ECB so I place broth and juice in the water pan and then I also place in the neck, an onion, etc and allow it to reduce while smoking. The bird will drip right into the pan. It always makes a great base for my gravy.

11-21-2009, 02:04 PM
This just came in my email yesterday. Gravey sounds good:

11-21-2009, 04:06 PM
I agree with Redheart... I stuff with aromatics only. Bread in the stuffing will likely taste too smoky.

I collect the drippings and add them to what I've found to be great gravy... using Williams Sonoma turkey gravy base, milk, and drippings. I love it! The smoke in the drippings is very nice in the gravy.

11-21-2009, 04:37 PM
I wouldn't stuff the turkey with bread stuffing as it would keep the bird in the danger zone for way to long. Running a risk that I would not want to take.

Keep the stuffing in the oven.

11-21-2009, 04:49 PM
Ditto everyone else, I do not believe stuffing the turkey gives good results in terms of taste. I will say, if I want a lot of gravy (and why would I not?) I go ahead and grab a couple of turkey legs, roast them hot and fast, then make a nice aromatic stock, cooking them down very thoroughly the day before. Then fridge, skim and use that along with drippings to make a good gravy base.