finger food turkey

Discussion in 'Poultry' started by minn.bill, Nov 9, 2007.

  1. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    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[​IMG]
     
  2. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    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.
     
  3. deejaydebi

    deejaydebi Smoking Guru

  4. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    thanks deb. is there anything you dont know?[​IMG]
     
  5. deejaydebi

    deejaydebi Smoking Guru

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

    jaynik Smoking Fanatic

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

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