Cured Smoked Turkey

[Stilly]

I've been looking for some recipes on curing a turkey but haven't been that successfully.  I would like to use Morton's Tender Quick. 

Anyone have any ideas/procedures?

-Stilly

[ronbeaux]

I used this one and it was fabulous.

http://www.uga.edu/nchfp/how/cure_smoke/smoked_turkey.html

[keanjr]

I used Morton Tender Quick on a 8.5 pound Turkey Breast the other day and it was amazing. Instead of using a brine I went with the directions on the MTQ and just rubbed in MTQ and let it set in the fridge overnight. When I went to rinse it the next morning there was no tender quick left on the meat it had all soaked into the meat. My fear is that it would be too salty to eat. I smoked it for 4 hours with apple flavoring and temp at 230. I pulled it with an IT of 165 4.5 hours of total cook time. it was very juicy and moist with a light pink color. It had a mild smoke flaovr and tasted like a ham. next time I will use a brine. just because there were a few bites of the outside meat that were a tad on the salty side but the inside was a mild smioke flavor. I could not have imagined that it would turn out this good. I did add some seasoning to the breast but dont think it made any difference.

[Habanero Smoker]

I used Morton Tender Quick on a 8.5 pound Turkey Breast the other day and it was amazing. Instead of using a brine I went with the directions on the MTQ and just rubbed in MTQ and let it set in the fridge overnight. When I went to rinse it the next morning there was no tender quick left on the meat it had all soaked into the meat. My fear is that it would be too salty to eat. I smoked it for 4 hours with apple flavoring and temp at 230. I pulled it with an IT of 165 4.5 hours of total cook time. it was very juicy and moist with a light pink color. It had a mild smoke flaovr and tasted like a ham. next time I will use a brine. just because there were a few bites of the outside meat that were a tad on the salty side but the inside was a mild smioke flavor. I could not have imagined that it would turn out this good. I did add some seasoning to the breast but dont think it made any difference.

Letting it sit refrigerated for 8 - 24 hours after removing the cure will help eliminate and spots that are too salty. After removing the cure, the meat continues to cure because the outside of the meat has a higher concentration then the center, so osmosis will continue until the salt is equally balanced throughout the meat.

[OU812]

Letting it sit refrigerated for 8 - 24 hours after removing the cure will help eliminate and spots that are too salty. After removing the cure, the meat continues to cure because the outside of the meat has a higher concentration then the center, so osmosis will continue until the salt is equally balanced throughout the meat.

I was thinking the same thing. Let osmosis bring the MTQ the rest of the way in.