Smoked Turkey with BBQ Gravy

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I made followed the recipe to brine and smoke this turkey for Thanksgiving last year (2008, and it's almost a year later and everyone is still talking about how good the turkey was.

That was the first time I have ever smoked anything, and it turned out so moist and flavorful. I'm already planning to do it again this year... except this year, I'm going to swap the apple juice for peach juice.

Thanks Pat & Gina! No need for leftover turkey recipes in our house!!

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I wanted to give a stab at using a brine for my Christmas turkey and I came across this recipe. I never smoked any meat before either but I just love BBQ and the combination of the two was something I needed to take on. I used an actual smoker with the hickory chips and this bird came out picture perfect and was the moistest most flavorful bird I've ever tasted. My family usually fries a turkey but after taking them a piece of this bird we all agreed on smoking for the following year. My wife's family was able to enjoy the most of this bird. In the meantime I'll continue using this recipe throughout the year. I don't think I can ever get enough.

Thank you!!

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I like smoked turkey and caught the recipe while channel surfing it was the best smoked turkey i've ever had. A certified non turkey eater had a sample and had seconds and thirds. Thanks for making smoking a turkey so easy i brought a bigger turkey 2 smoke for Christmas

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All I have to say is you guys SHOULD be on TV. This recipe was the best. The moistest bird I've had in all my 42 years of living. I brined my turkey overnight like Pat said they normally would have done and OH MY WORD. This is my brine of choice. I cooked this for Thanksgiving and the entire family enjoyed it. My daughter said she could taste everything put in the brine. Thank you so much. Keep up the good work. May God continue to bless you.

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I have used brines before, but this is my all-time favorite. I watched my family's face as they took their first bite of turkey, and there was BIG smiles all around the table. Everyone said how moist and flavorful the turkey was. Thanks Pat and Gina for sharing this wonderful recipe.

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I am only reviewing the gravy. We always bbq our birds, we just do it a little different. I am always looking on ways to perfect gravy however; you don't get as many drippings doing it on the grill.

I made the gravy but w/a few changes. They are as follows. I bought a package of smoked Turkey legs and used the whole thing (there were 2 or 3, browned those along w/the neck. I did the onions as stated but I DID NOT add the bbq sauce. I had made a Southern cornbread dressing w/sage sausage. I had cooked up the celery & onion, then added the sausage and browned that in a cast iron skillet. After adding that to the dressing mixture I set the skillet aside. When I was ready to make the gravy, I melted butter in that same skillet, added flour and made a roux, scraping up all the brown bits, etc. I added the broth from the Smoked turkey legs, a little broth from the giblets, and some of the drippings from the bbq turkey.

This was the best gravy I have ever made in my life. Everyone raved!! It was that good. I will always always always make my gravy like this!!

Thanks so much to The Neely's ~~

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This is one of those....I don't have that much time and I see the special. So, I decided to shortcut the whole process into a shorter version. I went and bought a fresh turkey breast; made up the Neely rub; rubbed the bird and placed it in the frig overnight. The next day, fired up the Brinkman linear smoker and got the temperature right. I put the breast on for an hour; covered it with tin foil in an hour and removed in about 4 hours. Wow, how good was it? I took a notion to write my Mama to tell just how good it was......tender, juicy and smoked to perfection. Thanks for the receipe and thanks for the family atmosphere that your show presents. Now, if I can just learn to do ribs the Neely way!

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I always thought that a brine made a meat dry, or tough. I am SO wrong about that analogy. This was the best turkey I have ever made. . . oh so juicy and tender. Thank you Pat and Gina. I will do this every Thanksgiving. Jan G in GA

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i will admit i'm not a turkey fan. but since i promised the hubby a turkey...i was going to do it MY way. caught the episode of this recipe and decided it was going to be how i did my bird. i brined it overnight and then smoked it like one would do a beer can chicken but with just a bigger can. threw some of the rub into the beer as well. the husband is still raving about the turkey, i guess i did good.

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Pat: thank you thank you ! this was the best turkey that i smoked yet this is my
fifth time trying different smoke brines and this was so moist that i was shocked.
i brined it for today's realized later that it only needed 6 hours but it was so tender
that my turkey legs bone came out when i was cutting it you guy's get to thumbs up
for this recipe.



thank you

happy holiday's