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Author Topic: How do You Do It?  (Read 841 times)
KONASDAD
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« on: November 26, 2008, 11:35:02 AM »

Cook your Turkey that is?
 I started the brining process last night and will smoke mine w/ sugar maple wood. Tastes fantastic.... Yummyyyyy.
Happy thanksgiving everyone.
may your bird be moist!!!!!!!!!!!!!!
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Keith13
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« Reply #1 on: November 26, 2008, 12:15:50 PM »

1 Deep fried grin
1 in the oven grin

Licking the chops in anticipation

Keith
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danno
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« Reply #2 on: November 26, 2008, 01:40:20 PM »

KONASDAD
when you smoke do you use a cure?  I use sodium  nitrite.    morton tenderquick can be bought at the grocer and contains nitrite.  I know its not nessisary if you smoke with high heat but at these high temps your really baking it.  I keep the heat low and smoke it for a long time.  Our local slaughter house/butcher shop makes what they call ham smoked turkeys.  They needle the turkey with ham brine then place them in the cold smoker under the hams for a couple of weeks.  The hams drip on the turkeys.  They are spectacluar!!!
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KONASDAD
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« Reply #3 on: November 26, 2008, 02:33:15 PM »

KONASDAD
when you smoke do you use a cure?  I use sodium  nitrite.    morton tenderquick can be bought at the grocer and contains nitrite.  I know its not nessisary if you smoke with high heat but at these high temps your really baking it.  I keep the heat low and smoke it for a long time.  Our local slaughter house/butcher shop makes what they call ham smoked turkeys.  They needle the turkey with ham brine then place them in the cold smoker under the hams for a couple of weeks.  The hams drip on the turkeys.  They are spectacluar!!!

I brine it w/ aprox i gallon water, 4c sugar, 3 c salt, garlic cloves, black peppercorns and bay leaves. No cure. I smoke at a moderate temp and make sure it gets to 160F. Pobably hotter than a true smoking, lower than BBQing is my gu4ess. 20lber takes about 9hrs. Love the sugar maple wood for turkey too. Best yet.
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rast
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« Reply #4 on: November 26, 2008, 07:42:46 PM »

 My smoking is more like Konasdad's. Somewhere in between smokehouse smoking and baking. I use the same brine recipe for all poultry. The amount of water depends on what it takes to cover the bird(s). 1/2 cup of salt to a gal, 1/2 cup of brown sugar to a gal. Poultry seasoning, garlic and rosemary. I use hickory. I haven't had a dry bird since I started brineing a few years ago. I baste with a butter, vinegar and water solution while cooking.   
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asprince
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« Reply #5 on: November 26, 2008, 08:02:50 PM »

We love turkey, baked, smoked, or fried, it does not matter. Tomorrow I will be frying. Yummy!

Steve     
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