Cured and smoked turkey.
Does anyone have a recipe or procedure for brine curing and smoking a whole turkey?
I see a complete turkey cure listed in your seasoning section. Do you have any recommendations on how to use it to cure a 12-15lbs. turkey. And what would be a good temp and length of time to have on the smoker?
This would also make a good video!
@2cyltom Sorry about the delayed response on this question. We just got our recipe and instructions posted for smoked & cured turkey. We will also get this put onto our agenda to make a video demonstration for!
Let us know if this helps or if you have any other questions we can answer!
Austin thanks for the response!
That is the information I was looking for and the instructions are very thorough on the procedure!
Judging from the number of views, you may have helped several people out.
I’ll throw this out there, i’ve always used a turkey brine recipe from Food Network for Thanksgiving Day turkey. I will say i’ve done 2 wild turkeys and i have a friend who had a well respected shop do 2 for him and ALL of them turned out very dry. If you’re doing wild turkey I’d recommend injecting butter and spice until it literally is dripping as they are so lean it’s incredible. Now if you like to make soup/stews throwing a smoked turkey drumstick in for some flavor is amazing. I did end up chunking up the breast and making a smoked turkey noodle soup, used the bones to make the broth.
I have also heard, but then again I’ve “heard” all sorts of experts… who doesn’t have a friend or neighbor that is an expect at everything, just ask them, they’ll tell you… running the smoker at 300-325F is the way to go but I’ve never tried it. And i’m an expert at smoking stuff…just ask me!! I’ll be curious how it turns out and let us know if it’s a wild turkey.
Thanks for the tips. I am planning on smoking a frozen whole turkey or the bone in breast.
I smoke a lot of pork, beef, and homemade sausage. So I thought I would branch out and try something different for a change!
Using any type of injection for turkey (or any meat) will help add moisture and flavor, even if you don’t cure the turkey, but what also really helps in keeping a moister final product is adding salt and phosphates. The recipe I linked to above does call for adding phosphate as there is none in the base cure. If you inject another seasoning, butter, spices, etc. it would also help retain more moisture by adding phosphate to any injection solution. Some seasonings and marinades, like our favorite injection seasoning Butter Flavored Seasoning, will already contain phosphates, so do double check the ingredients statement to verify if phosphates are already added. But long story short, if you are really looking to retain the most moisture as possible in your final cooked product, do add something like Cold Phosphate to your marinade/injections, if it doesn’t already contain phosphates.
@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!