Happy News Years to ya!

I'll smoking a whole turkey soon, and am wondering what type of sauce to
serve with it. We're not doing stuffing/dressing and having twice baked
potatoes, so a regular gray is not needed. I was thinking of some type of
fruit sauce, maybe plum?

Any ideas would be appreciated.

Thanks...

Zippo wrote:

> Happy News Years to ya!
>
> I'll smoking a whole turkey soon, and am wondering what type of sauce to
> serve with it. We're not doing stuffing/dressing and having twice baked
> potatoes, so a regular gray is not needed. I was thinking of some type of
> fruit sauce, maybe plum?


Personally I'm not big on sauces for smoked turkey. If you
do it right it will be full of juice and you won't need
one. I'd go for a nice, light salsa. If you like fruit, a
spicy mango salsa might good along side it.

Happy New Years back to ya.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Make a homemade gravy with turkey stock. Use a roux for thickening, and then
flavor it with a bit of commercial barbecue sauce. The end result won't
overwhelm the flavor of all of your work.
Better yet, mix in barbecue sauce ingredients on your own to flavor the
sauce. You want something that tastes like turkey, but with a bit of garlic,
molasses, Werchestershire, etc. You don't want to hide or mask all of your
effort.
Don't make it too thick.
Happy New Year,
Kent
"Zippo" > wrote in message
...
> Happy News Years to ya!
>
> I'll smoking a whole turkey soon, and am wondering what type of sauce to
> serve with it. We're not doing stuffing/dressing and having twice baked
> potatoes, so a regular gray is not needed. I was thinking of some type of
> fruit sauce, maybe plum?
>
> Any ideas would be appreciated.
>
> Thanks...
>

Zippo wrote:
> Happy News Years to ya!
>
> I'll smoking a whole turkey soon, and am wondering what type of sauce to
> serve with it. We're not doing stuffing/dressing and having twice baked
> potatoes, so a regular gray is not needed. I was thinking of some type of
> fruit sauce, maybe plum?


On a Good Eats episode they did a cranberry dipping sauce for turkey.

<http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_6571,00.html>



Brian

Check out a bottle of raspberry salad dressing. I used it to inject a turkey
with and it was a scrupdillyicious hit at the table. Maybe you can make some
kind of sauce with that flavor.
Happy New Year to you!
Cliff


"Zippo" > wrote in message
...
> Happy News Years to ya!
>
> I'll smoking a whole turkey soon, and am wondering what type of sauce to
> serve with it. We're not doing stuffing/dressing and having twice baked
> potatoes, so a regular gray is not needed. I was thinking of some type of
> fruit sauce, maybe plum?
>
> Any ideas would be appreciated.
>
> Thanks...
>

Zippo wrote:
> Happy News Years to ya!
>
> I'll smoking a whole turkey soon, and am wondering what type of sauce to
> serve with it. We're not doing stuffing/dressing and having twice baked
> potatoes, so a regular gray is not needed. I was thinking of some type of
> fruit sauce, maybe plum?
>
> Any ideas would be appreciated.
>
> Thanks...

I put this one together (and posted it here) a couple of years ago.


This is a sauce that I made up as a tribute to Hound. All it needs is
a name, and I think that "Hound Sauce" is just _not_ going to be its
handle! I too miss all of his posts and certainly learned much from
him. It took me three tries to get the sauce where it is but I'm
pretty happy with it. If you find any changes that work nice (or a
handle for it!) let me know.

Hound loved his coffee, loved his bbq, and gave us a great citrus
brine for setting up Turkey. This is going to cover all of that. It
is loosely based on a Cumberland sauce, which does just fine served
cold with poultry.

I found the coffee part to be tricky. It's just not right to reduce
the sauce with the coffee in it, as that gets pretty bitter. So, you
have to really reduce the sauce at the start, and just bring in the
coffee at the end. The quantity of coffee that you put in there is
going to vary with your personal taste and the octane of the coffee
you use. I used a "garden variety" Columbian brew and that seems fine
as a baseline. When you have the coffee taste balanced, you may have
to play with the consistency. Mine was a bit thin and, being
accustomed to thicker sauces, I added a tad of corn starch to thicken
it. YMMV. Here we go...

2/3 Bottle Port
1 lb. Jar Red Current Jelly, no seeds.
"Clean" juice of two oranges
Zests of 1 orange
1 tsp dried Tarragon
1 tsp dried Oregano
1/2 tsp dried Rosemary, well ground.
2 tbsp Dijon Mustard
1/4 cup Southern Comfort
1/2 - 1 1/2 cups coffee

Zest one of the two juice oranges. You want to have thin slivers, but
not "white stuff" in the zest. I found this easiest to do with a
really sharp paring knife. I found this hardest to do after I had
juiced the orange. Set aside.
Add everything except the coffee, zests, and Dijon Mustard into a
saucepan and bring to a boil. Reduce heat to a simmer (uncovered) and
allow the concoction to reduce by one third. Whisk the mustard into
the sauce and add the zests.
Add 1/2 cup of coffee into the sauce. Taste a bit of it. You should
have the port / raspberry taste as the prominent feature. The coffee
should be there, but in the background. Add more coffee to your
taste. I ended up using close to a cup.
If desired, you can thicken the sauce with your favorite method.
Remember that this sauce is served cold, and cold sauces are always
thicker than the hot form. 'Specially when you use corn starch.
Get the sauce nice and cold before serving. Overnight in the fridge
seems to add to the flavour. I find it too thin for a squeeze bottle,
so have a bowl and spoon for serving.

*Other notes...
Batch one... Tried with Amaretto and used coffee at start. A mean
and bitter sauce was born. Batch two... used Frangelico liqueur
(hazelnut) but still bitter, tinny taste.

I used dried 'erbs as that was all that I had. If anyone knows of a
fresh / dried conversion table post it up and we can give fresh a go
next time.

Thanks for all the good ideas...you have given me plenty of options to try.
I guess I'll just have to smoke lots of turkeys to try them all out

Thanks again...