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.
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.