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Cured Turkey

solaryellow

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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!



 

pineywoods

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Looks good I've got to try doing one
 

bmudd14474

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Looks great. 
 

pops6927

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You're entirely welcome, glad you enjoyed it!
 

squirrel

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

Bearcarver

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That looks GREAT !

Thanks for the view SY,

Bear
 

mballi3011

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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.
 

solaryellow

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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.


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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