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Curing and smoking a Turkey, need some advice

post #1 of 5
Thread Starter 

I have a 21 pound turkey that I am wanting to cure and smoke this weekend.  I am planning on using the complete turkey cure from waltons, it is a brine cure. 

Here are some questions I have

  • Should the skin of the turkey be removed before put into the brine?
  • Should 12- 24 hours be long enough for the turkey to be in the brine?
  • Is there anything different when smoking poultry vs. say, hams?
post #2 of 5
Quote:
Originally Posted by SmokingStag View Post

I have a 21 pound turkey that I am wanting to cure and smoke this weekend.  I am planning on using the complete turkey cure from waltons, it is a brine cure. 
Here are some questions I have
Quote:
Originally Posted by SmokingStag View Post


[*] Should the skin of the turkey be removed before put into the brine?

No!
Quote:
Originally Posted by SmokingStag View Post


[*] Should 12- 24 hours be long enough for the turkey to be in the brine?

Is this the instructions?
"Use: Use 1.29 lbs. of cure to each gallon of water for a 10% pump."

If so, you need to make the brine and then inject brine equal to 10% of the weight of the turkey (2.1 lbs. in your case)
I usually soak a bird that size for 48 hours after injecting.
Start with a fully thawed turkey.
Quote:
Originally Posted by SmokingStag View Post


[*] Is there anything different when smoking poultry vs. say, hams?

The smoking procedure can be found near the bottom of the following page.

http://www.wedlinydomowe.com/poultry-and-game/poultry

HTH


~Martin
post #3 of 5
Thread Starter 
Yes those are the directions. Your link cleared things up for me, thank you!
post #4 of 5

Hi All,

 I'm new to the forum and I hope that this isn't a thread hijack. I have smoked many turkeys using a brine without a cure. Is it necessary to use a cure in the brine or have I just been lucky in not getting food poisoning. My brine usually consists of 1 gallon water, 1/2 cup Kosher salt, a cup of brown sugar, a cup of apple juice and a cup of bourbon. Fabulous and informative forum with lots of info! Thanks for any suggestions so that I won't kill my family :-)

     

              OmegaDog12

post #5 of 5

If you are smoking a turkey 12-14 lbs. or under, it should be above 140° within 4 hours (smoked to 160° though).  However, as in the previous case, a 20-25 lb. turkey will take a lot more time from 40° - 140° than 4 hours, so you need to cure it first to keep botulism from forming.

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