finger food turkey

[minn.bill]

i was wondering about different brines. i have a couple of times bought smoked turkeys from our local butchers , that tasted like ham they were delicious and we just picked them apart and would munch on them all day at picnics cold ofcourse. do you think they were cold smoked? ive smoked 2 birds this summer that turned out great but was just turkey. but i definatley smoke cooked them. any comments welcome thanks

 

[ron50]

Hey Bill:

I don't think those birds you ate were cold smoked. For food safety you need to get those turkeys to 165 degrees according to the USDA.

Sounds like they were brined. The longer the time in the brine, the more "hammy" they will taste. People around here usually brine their turkeys anywhere from 12 - 24 hours.

Hope that helps.

 

[deejaydebi]

Bill -

if you want to experiment with some different brines you could make tiny batches and use wings or thighs. Here are some ideas you may or may not have thought of:

http://www.deejayssmokepit.net/Brining.htm

And here is a collection of different brines:
http://www.deejayssmokepit.net/Downl...riningBook.pdf


Hope this helps!

 

[minn.bill]

thanks deb. is there anything you dont know?

 

[deejaydebi]

Your welcome! There's lots of stuff I don't know sweetie!

 

[jaynik]

Brine makes it better! Just go slow on the salt!