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?
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
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.
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.
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
Anyone have a good turkey rub?
I used Jans for chicken and will try it on my turkey it was great!