SMF Hall of Fame Pitmaster
SMF Premier Member
- Joined Sep 12, 2009
No matter what you do to a Turkey, it should go from 40° to 140° in no longer than 4 hours, and then continued to get to 165° or more.
bear, i'll use it for the ham. i was thinking about injecting other meats with my brine, not cure.. mostly, i was thinking of injecting poultry with sweetened cider.
when you said it has to be treated like sausage, it sounds like a turkey might be iffy.
That's why those of us with Electric smokers don't smoke huge Turkeys & we don't recommend stuffing a Turkey before smoking.