Whole Turkeys on sale!

[tallbm]

I don't have any net bags. I would prefer to hang the birds. Would cheese cloth work in a pinch?

Provided you can get your bird completely wrapped so you can hang it, then the cheese cloth should work. I think that is all my cotton stockinettes are made out of. BTW, finding affordable stockinettes online is damn near impossible. I bought a 100 pack to go for a lower cost per stockinette purchase but it still seemed expensive.

I bought 100 count of 36 inch cotton stockinettes for $39.95 :eek: all other prices were about $1 per stockinette or higher. Talk about one hell of a freakin markup on cotton nothingness lol!!!! Best price I found was on ebay for the 100 count. I searched for polymer stockinette too but they were more expensive.

Anyhow I should be set for a while and I can hang hams, turkey's, and chickens at will.

 

[zwiller]

I think they turn out the same however you do them. I was a fan of spatching but not anymore. I actually prefer to half/split mine but I really like the look of the netted whole bird. Splitting makes brining easier and you use a lot less brine. A whole netted bird was a PITA to fit in my MES30. I think I am going to add some hooks into the top and that will help alot. If I am making them for myself I say split. If for holidays or gift I would go netted. Last one I did was smoked <200F and I just used the netting that the bird came with. https://www.smokingmeatforums.com/threads/holiday-turkey-2017.271380/

 

[biteme7951]

I use a process similar to cranky buzzards, but go a little farther. I cut thru the skin on the back and filet all the meat from around the back, ribs and Breast. the only bones I leave in are the wing, leg, and thigh bones. Once you do a few the process goes pretty quick. I then put them in a Pop's style brine. After brining, I give a quick rinse ant pat dry, sprinkle seasoning on exposed meat, them roll it up so it looks like a smaller version of the original trying to get the skin to cover all the meat, then place in a mesh bag and tie it tight. This really helps maintain the moisture thru the smoke plus you can get a lot of these miniaturized birds hanging in the smoker. A 10-12lb bird will be reduced to about the size of a rotisserie chicken, but will be a solid chunk of meat. Necks and bones go into a stock to be canned for future use, the giblets get simmered for the dog, and everyone is happy!

Barry.

 

[indaswamp]

My smokehouse is 2.5'X2.5'X6' tall... 36cu.ft. I could probably hang 5 whole birds on the top rack easy...

 

[indaswamp]

I think the guys @ the firehouse are gonna pick up a turkey and put it in the grease less frier on Easter. Can't pass up a 12lb. turkey for $9.48.....

 

[indaswamp]

Sale starts today. When by the store and picked up 2 Turkeys. One 12Lber and one 14lber. Packaged by shurfine. On the label it reads, "Contains 9.5% of turkey broth, salt, sodium phosphate, and sugar flavoring".

So Dave....
Should I alter the injection? Leave the Amesphos out? What do you recommend?

Also-the turkeys came in a plastic net bag. I'm thinking of reusing the bags to hang the turkeys in the smokehouse. Looking online, the plastic nets should handle temps. up to 212*. Meat supply houses sell plastic netting for smoking meats and I'm sure this is the same stuff. Good idea? Yes or no?

 

[chopsaw]

While your're waiting for him to answer , look thru the 9/13 ham thread . He talks about that in that one .

 

[indaswamp]

look thru the 9/13 ham thread

9/13 ham thread???

 

[chopsaw]

Yeah , sorry I thought you had it .
https://www.smokingmeatforums.com/threads/picnic-shoulder-into-a-ham-9-13-update-money.233988/

 

[indaswamp]

Thanks chopsaw. I read thru the thread, but don't see where he used plastic net bags.

 

[chopsaw]

He addresses already enhanced

 

[indaswamp]

gotcha...

 

[daveomak]

I think I injected 1/2 my normal salt, sugar and STPP.... It came out good... OH YEAH, 1/2 the injection liquid because I didn't know if it would handle the liquid.... NOW, that's from memory... How'd I do....

I'll go look......

 

[daveomak]

Add the normal cure#1.....

 

[indaswamp]

Thanks Dave...

 

[zwiller]

I reused the turkey netting and it worked well. You already figured it out, keep it under 210F so it doesn't melt. That said, it is primarily decorative... I don't really think there is much difference in final product outcome but for gifts or holidays it looks awesome. Cloth netting looks pretty cool too can can be used at higher temps.

 

[indaswamp]

Still waiting on the turkeys to thaw.....

 

[indaswamp]

Yeah that should be good to go. I bought stockinettes just for this purpose with birds and hams :)

Found these @ Butcher and Packer...
http://www.butcher-packer.com/index.php?main_page=product_info&products_id=228

 

[tallbm]

Found these @ Butcher and Packer...
http://www.butcher-packer.com/index.php?main_page=product_info&products_id=228

I had found that same site but read some bad reviews about the company. Then when I tried to call (3 times) I never got an answer so I passed on them. I hope you have better luck than I did :)

 

[indaswamp]

Turkeys are pumped with 5% brine solution as per Dave's recommendations. In 2 gallon ziplocks and inda fridge for a 7 day nap until next weekend. Think I'll smoke with apple and pecan but I'm taking suggestions.