Three turkeys brined, cured and smoked on the Smokin-It #3

Discussion in 'Poultry' started by dert, Nov 25, 2013.

  1. dert

    dert Master of the Pit

    Here they are, 18, 15.5,15.5#ers:







    Brining tonight in 4 gallons, into each 1c brown and white sugar, one cup of canning salt, and one tablespoon of cure#1 for the 2 small ones... we'll roast the big one for some gravy without cure.
     
    Last edited: Nov 25, 2013
  2. Looking forward to seeing the smoked photos.  I've been wanting to try turkeys using a cure, wonder how it affects the flavor.  You'll have to give us your opinion on these.

    Thanks for sharing!
     
  3. dert

    dert Master of the Pit

  4. Dert

    Nice post, not sure how I missed that.  I think I'm going to try this, was the smoke flavor very strong?  Also, when you say dry the birds longer, do you mean after taking out of the brine?

    How many turkeys have you done in the last couple of weeks?  You're a machine!
     
  5. roller

    roller Smoking Guru SMF Premier Member

    Looking good..
     
  6. chef willie

    chef willie Master of the Pit OTBS Member

    Looks real sweet Dert.....picked up 2 of those Target turkeys myself for future use......enjoy the Holiday....Willie
     
  7. dert

    dert Master of the Pit

    Starting the drying...outside, but a little to cold at 18 degrees F:
     
  8. dert

    dert Master of the Pit

    Into the garage at 40 for the night, will smoke Wednesday!
     
  9. dert

    dert Master of the Pit

    Ready to travel!
     
  10. dert

    dert Master of the Pit

    Drive two hours, got them set up...









    In at 4:00...
     
  11. dert

    dert Master of the Pit

    Two hours in, IT of 81 degrees F...

    22 degrees F and a stiff 25 mph "breeze"
     
  12. dert

    dert Master of the Pit

    Turkeys are 125/140 @ 8:00 down to 20 degrees F, extra windy here in southern MN.
     
  13. dert

    dert Master of the Pit

  14. dert

    dert Master of the Pit

    I had to give up! Pulled them out at 10:00...



    Temps were still too cool...



    Finishing off in the oven, apparently the #3 cannot keep up with 25 mph [email protected]
     
    Last edited: Nov 27, 2013
  15. dert

    dert Master of the Pit

    Pulled out at 11:00...
     
  16. dert

    dert Master of the Pit

    Rested till 11:30, chilling now outside.
     
  17. sprky

    sprky Master of the Pit OTBS Member

    I can tell ya how it affects the flavor. It will give the turkey a slight hammy taste. I add cure all the time to my turkeys and the one time I didn't every one asked what was different they were not as good. I brine them in a honey brine as well.
     
  18. dert

    dert Master of the Pit

    Whacked them up from 1-1:30... cooled outside and now in the fridge.



    Moist n good!
     
    Last edited: Nov 28, 2013
  19. sprky

    sprky Master of the Pit OTBS Member

    [​IMG][​IMG]
     
  20. dert

    dert Master of the Pit

     

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