My dad has requested a smoked turkey this year. He fondly remembers a supply company giving his company a smoked bird every year that he says "tasted like ham". This leads me to believe it's a cured smoked bird.
I've got a plan to do a 5 day eq brine with the cure and inject the turkey @ 10%. The bird in the freezer is a Sam's Club whole turkey, with only 2% enhancement. I'll let it sit a day out of the brine/cure in the fridge, then season and smoke. Plan is 2 hours at 220-ish and then jack up in to 300+ until done.
Questions:
1) Doneness - Should I be aiming for 165 in the breast and 180 in the thighs?
2) EQ Brine/cure - I'll be aiming for 2%salt/1%sugar/0.25% cure 1. Does anyone have experience with these ratios in poultry? What else would you put in the brine?
3) Method - not planning on spatchcocking, but I could. It's a 10lb bird, so it'll fit under the lid. Alternatively I have a rib hanger, should I truss and hang the bird down from the hanger to capture hotter temp zones?
Any input/criticism/suggestions would be greatly appreciated!
I've got a plan to do a 5 day eq brine with the cure and inject the turkey @ 10%. The bird in the freezer is a Sam's Club whole turkey, with only 2% enhancement. I'll let it sit a day out of the brine/cure in the fridge, then season and smoke. Plan is 2 hours at 220-ish and then jack up in to 300+ until done.
Questions:
1) Doneness - Should I be aiming for 165 in the breast and 180 in the thighs?
2) EQ Brine/cure - I'll be aiming for 2%salt/1%sugar/0.25% cure 1. Does anyone have experience with these ratios in poultry? What else would you put in the brine?
3) Method - not planning on spatchcocking, but I could. It's a 10lb bird, so it'll fit under the lid. Alternatively I have a rib hanger, should I truss and hang the bird down from the hanger to capture hotter temp zones?
Any input/criticism/suggestions would be greatly appreciated!