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.
Just an FYI, everybody that received snack sticks for Christmas last year loved them… I just ordered another batch of Willie’s Snack Stick spice blend to do it again this year!
Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…
I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…
On the other hand, my dad smoked for years, mostly in a converted fridge with an electric hotplate in the bottom… he never used a water pan and never had an issue with dry meat…
As for the type of wood to use, that’s just a trial and error, personal preference thing… I happen to like steaks cooked with oak… that may be too strong a flavor for your taste (my GF hates it)… Recently I have been using a lot of maple for NC bbq, chicken and even cheese… I like the maple for the meats, but next batch of cheese will go back to the hickory / cherry mix that I was using…
I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.
I’ve done a lot both ways. I would highly recommend a stuffer and I have the Weston grinder with the auger stuffing attachment. It’s slow, but if you’re doing 5# or 10# batches, it’s not that bad. I’ve had small 5# stuffer, old school cast iron Enterprise, 11# vertical and now a 35# hydraulic. Don’t get me wrong I wouldn’t trade the hydraulic but the 11# vertical I got on amazon had a lot of versatility. I think your bigger decision should be what type of stuffer should I buy. I would recommend the taller, smaller diameter instead of the large shorter one. The smaller diameter allow for a higher pressure for doing sticks with cure in them. The large short ones would be great for doing pork sausage or larger diameter casings, not 19-22mm sticks with cure. It would be fine as long as you’re doing fresh like breakfast or something like that. If you go the stuffer route I’d get it from Waltons and get the Weston-they stock parts, other no name from amazon is a one shot deal, once ours broke couldn’t find parts. Plus they have so many tube sizes now and Walton’s does a great job helping with casing and stuffing horn sizes, they carry them all.
I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.
Thank You Sir: