First cured and smoked turkey

wyoduke · July 06, 2011, 07:11:02 PM

:) nice looking bird

Boosted98gsx · July 06, 2011, 08:03:30 PM

I've always enjoyed my "apple" brine for my turkeys before hot smoking

cup kosher salt
cup brown sugar
1/2 cup maple syrup
1/2 cup honey
quart of apple cider / juice
couple tablespoons cracked black pepper

bears fan · July 07, 2011, 06:52:55 PM

I just got a chance to cut it up and it was excellent.

Caribou · July 07, 2011, 07:27:15 PM

Quote from: Boosted98gx on July 06, 2011, 08:03:30 PM
I've always enjoyed my "apple" brine for my turkeys before hot smoking

cup kosher salt
cup brown sugar
1/2 cup maple syrup
1/2 cup honey
quart of apple cider / juice
couple tablespoons cracked black pepper

Thanks for sharing, that sounds really good. :)

Great job on the turkey smoke Bear's Fan!
Carolyn

ccfdmike · August 06, 2011, 12:40:57 PM

Bears fan,
How big was the bird & how long-what temp did you cook at?

ghost9mm · August 06, 2011, 06:21:53 PM

Really a nice lookin bird, I just know it tasted real good....

bears fan · August 13, 2011, 05:35:42 PM

13# turkey. It was fully cured for a week in the brine so I started smoking at 130 degrees and worked my way up to 180 degrees. It took me nearly 24 hours to finish it off which I know it sounds like an awful long time because it was cooked at a much lower temp then you normally cook poultry; however, with it be fully cured in the brine it was not a big of a deal. It came out very moist this way.

ccfdmike · August 17, 2011, 09:48:28 AM

Quote from: bears fan on August 13, 2011, 05:35:42 PM
13# turkey. It was fully cured for a week in the brine so I started smoking at 130 degrees and worked my way up to 180 degrees. It took me nearly 24 hours to finish it off which I know it sounds like an awful long time because it was cooked at a much lower temp then you normally cook poultry; however, with it be fully cured in the brine it was not a big of a deal. It came out very moist this way.

Excellent! I'll have to give it a try :)