Bookmarks 1 Bookmarks

Author Topic: The Turkey is done!  (Read 2559 times)

Offline 4given

  • Full Member
  • ***
  • Posts: 417
The Turkey is done!
« on: December 16, 2013, 06:56:48 pm »
Cured and Smoked Turkey! Breast meat has a nice rosy color from the cure and smoke. The dark meat looks and tastes like premium ham! Thanks for the help everybody!





Not Perfect but Forgiven
_____________________
Want to be forgiven too?
http://theromanroad.org/
_____________________
Bradley BTIS1
Green Mountain Grill "Daniel Boone" Pellet Grill
Webber "Q" 100

Offline Saber 4

  • Member Extraordinaire
  • ******
  • Posts: 3,349
Re: The Turkey is done!
« Reply #1 on: December 16, 2013, 07:20:41 pm »
Nice job, I got mine done today also, have it resting in the fridge to carve up and vacuum seal to take to my uncle's Christmas open house.

Offline iceman

  • Member Extraordinaire
  • ******
  • Posts: 4,661
  • 9 out of 10 people like BBQ. The 10th person lied!
Re: The Turkey is done!
« Reply #2 on: December 17, 2013, 02:13:55 pm »
Great job!

Offline Smoker John

  • Hero Member
  • *****
  • Posts: 1,071
Re: The Turkey is done!
« Reply #3 on: December 18, 2013, 01:20:17 pm »
Lookin' tasty
Bradley Digital 4 Rack
Bradley BS712

Offline Northern_Smoke

  • Jr. Member
  • **
  • Posts: 274
Re: The Turkey is done!
« Reply #4 on: December 19, 2013, 09:26:23 am »
What method did you finally go with? I have been wanting to try this after remembering as a kid eating a turkey drumstick that reminded me of ham.
Bob and Doug Mckenzie encompass all that is Canadian ehh.

Offline 4given

  • Full Member
  • ***
  • Posts: 417
Re: The Turkey is done!
« Reply #5 on: December 19, 2013, 01:15:51 pm »
What method did you finally go with? I have been wanting to try this after remembering as a kid eating a turkey drumstick that reminded me of ham.

Using a 5 gallon white food grade bucket I submerged an 18 pound turkey in 2 gallons of brine containing:

4 oz Cure #1
1 cup Canning salt
1.5 cups white sugar

Left in in the brine for 6 days then rinsed thoroughly and let it dry for 12 hours in the fridge.

4 hours smoke at 150 then turned up the temp to 225 and cooked until the breast was 165. Probably could have gotten away with a little less smoke and cooked at 225 the whole time.  I might try 1/2 cup of cure #1 in 2 gallons of water next time because I was told that It would taste a bit more "ham like". Actually the legs were pretty "hammy" at this concentration so I don't know if it will be better or not. This turned out pretty good!
Not Perfect but Forgiven
_____________________
Want to be forgiven too?
http://theromanroad.org/
_____________________
Bradley BTIS1
Green Mountain Grill "Daniel Boone" Pellet Grill
Webber "Q" 100

Offline Northern_Smoke

  • Jr. Member
  • **
  • Posts: 274
Re: The Turkey is done!
« Reply #6 on: December 19, 2013, 01:18:27 pm »
Thanks for the info. I am going to get my bird ready to go for a swim :)
Bob and Doug Mckenzie encompass all that is Canadian ehh.

Offline 4given

  • Full Member
  • ***
  • Posts: 417
Re: The Turkey is done!
« Reply #7 on: December 20, 2013, 07:14:52 am »
Thanks for the info. I am going to get my bird ready to go for a swim :)

Let us know how it turns out
Not Perfect but Forgiven
_____________________
Want to be forgiven too?
http://theromanroad.org/
_____________________
Bradley BTIS1
Green Mountain Grill "Daniel Boone" Pellet Grill
Webber "Q" 100