Turkey

Started by viper125, November 17, 2011, 01:56:29 PM

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viper125

Any one ever smoke a honey suckle or butter  ball turkey? I'm assuming they are already enhanced. Could I still cure it or have they been cured? Like to talk the wife into letting me cure and smoke 3-4 hours then stuff and finish in house oven. Any thoughts on this?
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.

beefmann

have smokes a butter ball and it  was quite good,

just pull out the insides , rinse it off inside and out  ,  lightly  season with your favorite rub , then smoke with max 3 hours of smoke using  apple, cherry, maple  or any combo there  of.

Box temp of 225 to 235, no higher , if possible hang it in a ham bag  and cook till a IT of 185  in the breast  then  pull.. let set 10  mins then carve

enjoy

viper125

Cool! But I was really wanting to brine it in cure,to get that hamish type flavor. Is that ok and if so any regular poultry brine ok. I have one kind of like a fair';s turkey legs with cure Id like to try. Just concerned with chemicals already in it.
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.

viper125

Just checking honey suckle site out and the stuff they put in is just turkey broth, salt and sugar. Don't sound like a lot. May try to figure percentage and brine it. Unless someone has other feelings.
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.

zueth

Quote from: beefmann on November 17, 2011, 02:08:14 PM
have smokes a butter ball and it  was quite good,

just pull out the insides , rinse it off inside and out  ,  lightly  season with your favorite rub , then smoke with max 3 hours of smoke using  apple, cherry, maple  or any combo there  of.

Box temp of 225 to 235, no higher , if possible hang it in a ham bag  and cook till a IT of 185  in the breast  then  pull.. let set 10  mins then carve

enjoy

Curious as to why you would do 185 in breast, when it only needs to be 165

watchdog56

Anyone have a good turkey rub?

viper125

I used Jans for chicken and will try it on my turkey it was great!
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.