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SmokingMeatForums.com › Groups › Masterbuilt Electric Smoker (MES) Owners › Discussions › 14.5# cured turkey just hit the MES 40

14.5# cured turkey just hit the MES 40

post #1 of 18
Thread Starter 


Just put a 14.5# turkey in the MES 40. Been sitting in Pop's curing brine all week, now it's about to become acquainted with a healthy dose of hickory smoke.

post #2 of 18

It should be good.

:popcorn

Happy smoken.

David

post #3 of 18
Please post results. How did you get it to hang like that and what is the reason for doing that?
post #4 of 18
Thread Starter 

I put it in a smoking sock/bag. It makes for a great presentation when done. No marks from the racks. As far as how do I hang, I use a 7/8" dowel rod that's sat on the top of the grate bracket.

post #5 of 18
That's pretty nifty!!
post #6 of 18
Thread Starter 

Taking on some color, switched from hickory to pecan. Maverick in breast is at 128 degrees, probe in thigh is 134 degrees. MES is running @ 235. Seems the upper area of the smoker is a bit hotter and that works out nicely. by the time I get the breast to 160, the thigh should be 170 or so.

post #7 of 18

It is starting to take on a nice color. Now leave the door closed!

Happy smoken.

David

post #8 of 18

Now that is one nice lookin bird!!

post #9 of 18
Thread Starter 


So it turned out nicely.  It was too sweet for my taste though. I had another brining in the garage fridge, I pulled it, dumped the brine and made another batch with 1/2 the sugar and a bit less salt too. Live and learn.

post #10 of 18

It looks good. I can see the cure color on the inside of the leg.

Happy smoken.

David

post #11 of 18
Y'all are using the word "cure". Is that the same thing as a "brine"? I always thought a cure actually made meat eatable without having to cook it.
post #12 of 18
Cure and brine are different.

The cure will give the bird a different taste.
post #13 of 18
Care to explain in a little more detail?
post #14 of 18
Cure is used to make bacon, ham that kind of stuff. Even though the meat is cured you still have to cook it.

A lot of people cure poultry for a different taste.
post #15 of 18
What is the difference in the process?
post #16 of 18
Feel free to tell me to stop asking questions. Lol
post #17 of 18
Use the search bar. A lot of info on the 2 subjects.
post #18 of 18
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