Butcher first?

[jtdavies3]

Aldi has turkeys at pre-inflation prices. If you were going to smoke a turkey to fill the freezer with turkey meat would you butcher before brining and smoking? It seems to me I eliminate the difficulty of keeping breast moist while cooking thighs to temp if I can take them out when each piece is done.

Thanks,
John

 

[TNJAKE]

If you don't need the bird for presentation purposes then parting it out is the way to go!

 

[smokerjim]

I agree with Jake

 

[tallbm]

Aldi has turkeys at pre-inflation prices. If you were going to smoke a turkey to fill the freezer with turkey meat would you butcher before brining and smoking? It seems to me I eliminate the difficulty of keeping breast moist while cooking thighs to temp if I can take them out when each piece is done.

Thanks,
John

Hi there and welcome!

I think cutting up your turkey is smart because it will be easier to both brine and smoke when it is in pieces.

I do whole turkeys each year and brining an 18-22 pound turkey just takes up so much space... everywhere.
When I part out turkeys like you are doing life is so much easier.

Also you may want to try adding some cure#1 to your brine (measure properly) and you will get those state fair/Disney smoked drums and thighs as well as even more amazing breast and wing meat :)

I now cure all my turkeys when I brine them :)

 

[chopsaw]

This is an 8 lb. roasting chicken . This is how I prep them for multiple meals . Leg quarters were cooked together then split after .
Wings kept whole , breast was boned and rolled .

 

[PolishDeli]

Had a similar dilemma a couple years back. I butcher and used differt parts for differnt things:
Breasts for coldcuts
Legs for smoking
Lots through the grinder (sausages, burgers, etc)
Bones for stock
Scraps for dogs.

Did post about it:

Versatility of a Turkey

A while back turkey’s were on sale. $0.48/pound or something like that. I bought two birds, each weighing around 13-15pounds, and went on a mission to get as many different types of meals out of them as possible. Picture diary below: Removed the breast meat from one bird and made smoked turkey...

www.smokingmeatforums.com

Let us know what you come up with

 

[chopsaw]

I butcher and used differt parts for differnt things:

For me that's what it's gotten to . Knowing the yield and the use before you even buy . Beef , pork and poultry .

 

[jtdavies3]

Had a similar dilemma a couple years back. I butcher and used differt parts for differnt things:
Breasts for coldcuts
Legs for smoking
Lots through the grinder (sausages, burgers, etc)
Bones for stock
Scraps for dogs.

Did post about it:

Versatility of a Turkey

A while back turkey’s were on sale. $0.48/pound or something like that. I bought two birds, each weighing around 13-15pounds, and went on a mission to get as many different types of meals out of them as possible. Picture diary below: Removed the breast meat from one bird and made smoked turkey...

www.smokingmeatforums.com

Let us know what you come up with

That post is inspiring. I was thinking my turkey would be for turkey salad, creamed turkey on biscuits/waffles, turkey pot pie, and soups. But you gave me more ideas.

I used to buy stock. Imagine that.

 

[Brokenhandle]

All good ideas! But will be honest...was thrown for a loop by the title! Pictured a turkey running around inside the smoker!

Ryan

 

[jtdavies3]

All good ideas! But will be honest...was thrown for a loop by the title! Pictured a turkey running around inside the smoker!

Ryan

It's one way to keep it fresh