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Cured Turkey

post #1 of 8
Thread Starter 

My last adventure of the weekend was to try Pops' cured turkey recipe. So I picked up a 12 lbs bird and started brining it last Tuesday following Pops' instructions in this thread:

 

http://www.smokingmeatforums.com/forum/thread/98333/lo-salt-cured-and-smoked-turkey

 

I went with the original recipe instead of the low salt version. It turned out pretty damn good! I think I am going to play with this recipe a bit more to suit my tastes. As a stand alone protein I found the meat just a little too salty and sweet for my palate. However, it made for some incredible turkey salad. The meat was very tender and moist. I brought some leftovers into work today and everyone that tried it really liked it. It seemed like it got even better while refrigerating over night.

 

Thanks for the recipe Pops!

 

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post #2 of 8

Looks good I've got to try doing one

post #3 of 8

Looks great. 

post #4 of 8

You're entirely welcome, glad you enjoyed it!

post #5 of 8

This sounds awesome. I want to try it too! Thanks Pops!

post #6 of 8

That looks GREAT !

 

Thanks for the view SY,

Bear

post #7 of 8

Yes Joel your turkey looks and sounds awesome and I know it was tastey too. Now I have cured turkey legs in the ast but never a whole bird. Did you cure it in a brine or dry cure. I would think that a brine cure would be the way to go.

post #8 of 8
Thread Starter 


It was brined Mark. I used Pop's ingredients in his thread per every gallon of brine. It took me about 1 3/4 gallons of brine to get the turkey fully submerged and then I left it in the fridge for 4 1/2 days before patting dry and smoking.

Quote:
Originally Posted by mballi3011 View Post

Yes Joel your turkey looks and sounds awesome and I know it was tastey too. Now I have cured turkey legs in the ast but never a whole bird. Did you cure it in a brine or dry cure. I would think that a brine cure would be the way to go.

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