aldovr Posted November 29, 2008 Report Posted November 29, 2008 Kooked up a smallish (#10) Diestel Hen for the family. Modified Mad Max method. Brined for 10 hours, coated with butter mixed with Raging River Dust, cavity stuffed with herbs, apple and onion, into Kamado at 325-350 until temp registered 178 at thigh. Used ECC mixed with Lazzari oak, chunk of apple wood. Turned out great. Wish the bird was bigger. No leftovers for sandwiches etc.
smokykensbbq Posted December 5, 2008 Report Posted December 5, 2008 Very nice looking bird! Can I ask why you use the pan inside the KK? I am looking forward to doing another Turkey on the KK the last one I did was excellent.
Conodo12 Posted December 5, 2008 Report Posted December 5, 2008 That does look awesome! Bet it tasted great too! I wonder if keeping just a bit of water in the pan would allow for the drippings to collect without getting dark? I'll be KK'n a turkey like this soon and will give it a try. I'm thinking about the drippings for gravy of course!
aldovr Posted December 5, 2008 Author Report Posted December 5, 2008 Pan for the drippings Used the pan to collect the good flavored juices from the bird and the herbed butter I smeared over the skin. Made a roux in the pan, added turkey stock I had going and the resulting gravy was excellent, much preferred to the store bought gravy. Wasn't too dark in my estimation. Don't think adding water to the pan would have made a difference.
