Smoked turkey and sausage gumbo.

[k.a.m.]

I cook a gumbo pretty much every year for Christmas eve. This year it is smoked turkey and sausage.
Last night when I got home from work I smoked the turkey on the WSM with some hickory chunks for today.
Seasoned up lightly with Tony Chacherie's. The neck tail and giblets are in the pan for smoked giblet gravy Christmas Day.

On at 5:00 P.M. Off at around 9:20 P.M.

Making a stock this morning with the bird and 4.5 lbs. of Rabideaux's smoked sausage. Roux is next.

I hope everyone has a Merry Christmas and a Safe and Happy New Year.

[OldUsedParts]

AaaaaEeeeee, I'll Garoontee - - - dat be sum larapin lookin Gumbeaux, Podnah.

Merry Christmas to You and Yours, KAM

[Rambo]

What a beautiful color on that bird

[bsooner75]

What an awesome Christmas Eve dinner.

Merry Christmas


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[k.a.m.]

Thank y'all very much.
She is a simmering now.

[egghead]

Lookin good Kevin.

We make turkey, andouille, and oyster gumbo with the Thanksgiving turkey - a family tradition.

We lived in your neighborhood for three years - lived in Beaumont and I worked in Orange. I’ve been told that the Golden Triangle was conquered by Louisiana without a fight so that makes KAM and family honorary Cajuns. The pic of that gumbo verifies.

Merry Christmas

[k.a.m.]

Thank you egg.
Yeppers I am a registered CoonAss.
We can look out over a rice field and tell you how much gravy it will take to cover it.
My first of two bowls last night. Merry Christmas all I gotta get busy on my omelette fatty.

[uhmump951]

@k.a.m. That is some beautiful gumbo.

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[k.a.m.]

@k.a.m. That is some beautiful gumbo.

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Thank you Sir.

[briannocramming]

How long does it take to smoke a turkey breast at 225?

[k.a.m.]

How long does it take to smoke a turkey breast at 225?

That I am not sure of for two reasons.
1. I have never cooked just the breast.
2. I never cook poultry below 275°/ 325°.
If I had to guess to get a 5 lb. breast to 165° internal cooking at my temps around 1.5 to 2 hours.

[OldUsedParts]

Somewhere in here, there's a Thread that "Counselor" (TX-1911) posted about his new found Smoked Turkey Breast Technique but I can't seem to find it. If I ever find it, then I'm going to Smoke a couple myself.

[k.a.m.]

This one OUP?
viewtopic.php?f=2&t=36693&p=316782&hilit=Turkey+Breast#p316782

[GRailsback]

This one OUP?
http://texasbbqforum.com/viewtopic.php? ... st#p316782

That's the one. It's how I do mine. Cook to 135, pan it up with a stick of butter, then take it to 165. It's heavenly. I've got my son doing it this way, he's pretty good at it now.

[k.a.m.]

So the recipe is here.
viewtopic.php?f=11&t=34842&p=298523&hilit=Turkey+breast#p298523
Sorry I missed this G! Everything looks great! If you brine that bird next time, you'll really be shocked at the flavor and moisture content.

niettemin, It's Aaron Franklin's recipe, more or less. Get a boneless turkey breast, remove the skin. Brine the turkey in a simple brine (or complex if you want). I brine mine overnight, but go as long as you're comfortable with. When you're ready for the smoke, remove it from the brine, rinse and pat dry. Season with your favorite bird seasoning. The 1836 is great, and so is salt and pepper (coarse ground, 1 part salt, 2 parts pepper). I like to stick with simple flavors on the turkey, so I stick with ones that are primarily salt and pepper, if I don't use only S&P. Smoke at 265-275 until it reaches a color you like (see GRailsBack photo) which is usually around 130 internal. Place in foil pan with a stick of butter, seal with foil and back on the pit until an internal temp of 160, then remove. Let it rest for at least 10 minutes. Carryover cooking will get it to 165.

I slice it and place it back in the pan for an extra coating of butter.