Search results for query: smoked turkey

They are exporting tons of beef, that's why it's gone nuts, combined with small farms dropping out because they cant afford to raise the beef, even at those prices. Many of these smaller farms have been gobbled up by the corporations...who are shipping beef abroad. Apparently there is a big...

Smoked turkey, mashed potatoes, oyster, French bread dressing, green beans, plus , gravy & rice dressing, not pictured.

...The chef’s sensibility shows through in the Nashville hot turkey sandwich, which is made with breaded slabs of his sweet tea–brined smoked turkey in a sauce amped up with Korean chile flakes and fish sauce. Look for it and other specials unusual for small-town Oklahoma such as barbecue gyros...

Nice color on that turkey . Good job . 1 breast , 2 halves ? Or two breast ? I'm thinking you have 2 breast halves , one full breast . This is one breast deboned . Both halves rolled and tied together , then smoked . Great texture and flavor . I use Pop's brine . 1 gallon water 1/2 cup salt...

This time of year in the Mid-Atlantic, a pot of collard greens with smoked ham hocks or smoked turkey legs would be real tasty with ribs and feeds several. How about a broccoli or green bean casserole? Don't know if your goal is for everything to be smoked, but I'm sure somebody here has...

Smoked a couple bone-in and a boneless turkey breast and carved them up yesterday. Reheated today while I had a half ham double smoking. Only thing that didn't get stuffed was the turkey lol.

Wow great price !! I am not a big fan of the white sauce but I will try your recipe of it. I only had store bought white sauce so far. Thanks for sharing and also the pics HT

great meal, thx for recipes!

...Big Bob Gibson style. Food Lion has whole chickens on sale for 99¢/lb. so I bought 2 for our usual Monday night gathering of our zoo. These were about 6 lbs. each... I made up a batch of Pop's brine with the addition of some orange extract per the recommendation from Rich @chopsaw. The...

The on top the garage freezer is one I've done more than once!!

Nice looking cook . I've taken to leaving stuff on the counter overnight . Tossed 8 chicken thighs ( almost cried ) I found a vac pack of homemade Hot polish sausage on top of the garage fridge . Smoked a bone in turkey breast yesterday , found the leftovers on the counter this morning ...

Good advice above . If you want to do a dedicated deli meat with turkey , try this method . Uses Pop's brine , but you can you the brine you listed in another thread . Overnight is plenty . https://www.smokingmeatforums.com/threads/boneless-turkey-breast-cured-and-smoked.306082/

Rather than jump in mess up Ryan's @Brokenhandle fine thread, I opted to do my own. David @DRKsmoking talks about buying a whole bird to get drums... No other way for me from now on. Breast dry brined with salt, WP, and sage, oven roasted. Legs and wings cured with Pops low salt smoked on a...

Doing turkey thighs Sunday while I watch the Pats lose again. Just might have to throw in on this! https://www.smokingmeatforums.com/threads/smoked-turkey-thighs.329133/

Row in a different direction when it comes to turkey. We put the turkey on a spinner in the gas grill with a smoke tube. Perfect basted smoked turkey that's moist with great crispy skin. FYI don't fill the cavity if spinning, can become a food safety issue.

Doing a ham later while my mom is doing turkey. Wife and I are making pies and green bean casserole. I am also making an appetizer if smoked cream cheese.

Some years ago I "Frankensteined" a turkey and smoked it in parts. It all came out great but the wings were the most impressive to me as I recall. Looking through my computer, I failed to make any good notes. I just bought some turkey wings specifically for smoking. Community recommendations are...

Agree, those looks great but with @jcam222 smoked turkey legs should be cured. Pops low salt is PERFECT for that and a great way to get into learning it.

Smoking summer sausage at 150°F for an extended period like 24 hours can work, but it's a bit long. Typically, summer sausage is smoked at 140–170°F until it reaches an internal temp of 152–160°F, which ensures it’s fully cooked and safe. Holding it at 150°F for several hours can achieve...

...turkey for the big day. It will be totally never wracking and stressful. Many people assume those invited to your dinner are into smoked turkey. My girls and most of my in-laws are NOT. That being said, if I was asked to smoke one (which means running another in the oven) it would be Pops...