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Cured Turkey

Discussion in 'Poultry' started by solaryellow, Nov 8, 2010.

  1. solaryellow

    solaryellow Limited Mod Group Lead

    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:


    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!


  2. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Looks good I've got to try doing one
  3. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Looks great. 
  4. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    You're entirely welcome, glad you enjoyed it!
  5. squirrel

    squirrel Master of the Pit OTBS Member

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

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    That looks GREAT !

    Thanks for the view SY,

  7. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    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.
  8. solaryellow

    solaryellow Limited Mod Group Lead

    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.