How To Make Homemade Cured & Smoked Turkey - Recipe
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So, my son-in-law says to me…ok, since you’re reviving the old smokehouse, I’ve got a couple of turkeys in the freezer to get rid of. How about you smoke them for me? Now I’ve got to peruse the vast knowledge base here and educate myself enough to give it a try. This is fun stuff! I’m on a mission.
“Never eat more than you can lift.”
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So, my son-in-law says to me…ok, since you’re reviving the old smokehouse, I’ve got a couple of turkeys in the freezer to get rid of. How about you smoke them for me? Now I’ve got to peruse the vast knowledge base here and educate myself enough to give it a try. This is fun stuff! I’m on a mission.
Jonesy Keep us updated on the progress along with pictures.
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So, my son-in-law says to me…ok, since you’re reviving the old smokehouse, I’ve got a couple of turkeys in the freezer to get rid of. How about you smoke them for me? Now I’ve got to peruse the vast knowledge base here and educate myself enough to give it a try. This is fun stuff! I’m on a mission.
Jonesy said in How To Make Homemade Cured & Smoked Turkey - Recipe:
So, my son-in-law says to me…ok, since you’re reviving the old smokehouse, I’ve got a couple of turkeys in the freezer to get rid of. How about you smoke them for me? Now I’ve got to peruse the vast knowledge base here and educate myself enough to give it a try. This is fun stuff! I’m on a mission.
One important condition for using your smoke house is that it be able to get up to and maintain 200 degrees. That can be tough for some traditional smoke houses made of concrete block or other uninsulated material.
You would be wise to do some dry runs in the smoke house while monitoring the temperature before taking on the turkeys.
Paul
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Jonesy said in How To Make Homemade Cured & Smoked Turkey - Recipe:
So, my son-in-law says to me…ok, since you’re reviving the old smokehouse, I’ve got a couple of turkeys in the freezer to get rid of. How about you smoke them for me? Now I’ve got to peruse the vast knowledge base here and educate myself enough to give it a try. This is fun stuff! I’m on a mission.
One important condition for using your smoke house is that it be able to get up to and maintain 200 degrees. That can be tough for some traditional smoke houses made of concrete block or other uninsulated material.
You would be wise to do some dry runs in the smoke house while monitoring the temperature before taking on the turkeys.
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This may come off as rather elementary, but if I’m confused, a hundred other people probably are too. My son-in-law dropped off the 2 frozen turkeys for me to smoke. I read on the wrapping that they contain 9.5% turkey broth, salt, sodium phosphates, sugar & flavoring. Does this mean I should not inject and brine prior to putting them in the smokehouse? Will it be a waste of my Walton’s Turkey Cure, and my Cold Phosphate? I’ve got eight days to figure it out before I fire up the smokehouse.
“Never eat more than you can lift.”
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This may come off as rather elementary, but if I’m confused, a hundred other people probably are too. My son-in-law dropped off the 2 frozen turkeys for me to smoke. I read on the wrapping that they contain 9.5% turkey broth, salt, sodium phosphates, sugar & flavoring. Does this mean I should not inject and brine prior to putting them in the smokehouse? Will it be a waste of my Walton’s Turkey Cure, and my Cold Phosphate? I’ve got eight days to figure it out before I fire up the smokehouse.
Jonesy
Ran across the same thing a couple years back. Was going to brine the bird until I read the label. Smoked it as is. Just added seasoning to it. Came out great. Think it was a Butterball but not certain.Definitely would not want to inject and over salt it.
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Jonesy
Ran across the same thing a couple years back. Was going to brine the bird until I read the label. Smoked it as is. Just added seasoning to it. Came out great. Think it was a Butterball but not certain.Definitely would not want to inject and over salt it.
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Jonesy
Yep. Lifted the skin above the breast and seasoned. Coated the outside as well. A little butter doesn’t hurt. Perhaps some olive oil. In fact… just shove some butter in every orifice
, season to your heart’s content and enjoy. -
Hard to over season a big meaty bird like a turkey with just rubs on exterior surfaces,
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Jonesy
Yep. Lifted the skin above the breast and seasoned. Coated the outside as well. A little butter doesn’t hurt. Perhaps some olive oil. In fact… just shove some butter in every orifice , season to your heart’s content and enjoy. -
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