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Old 12-23-2009, 08:11 PM   #1
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Christmas turkey

I'm tired of the plain ole turkey cooked on the Primo, or the Backwoods, or in the oven. This year I decided to do something different and had the chance to try it for Thanksgiving. A cured turkey cold smoked. I had just bought my electric smoker so I struggled with it to get it right and it still was far better than any turkey I've had.

1st attempt




(Had to finish it in the oven due to a F-up in timing)

This time I got temp control down pat and it's been at 140F for 3 hours now waiting on the ramp toward 190F. It was cured using this method:
http://www.uga.edu/nchfp/how/cure_smoke ... urkey.html

It's hooked up to life support now and in one hour I will start the ramp up to 190.



14 or so hours from now it will be done.

The first one actually squirted juice when I pulled the probe and was the moistest turkey I have ever had. There were 3 turkeys cooked at our gathering. One was fried, one baked, and one from the Primo. This one was picked clean with nothing left. The others got set aside and frozen for gumbo.

Gonna be a long night!
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Old 12-23-2009, 09:23 PM   #2
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Re: Christmas turkey

Great lookin' bird, no wonder it was picked clean.
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Old 12-23-2009, 09:42 PM   #3
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Re: Christmas turkey

Good looking bird ronbeaux50.

Do you have any concern with the bird being in the "danger zone" too long by cooking it at such a low temp?
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Old 12-23-2009, 10:07 PM   #4
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Re: Christmas turkey

No worries. This brine mix includes curing salt, (sodium nitrate), and it was stitch injected at 10% by weight of the bird to facilitate the curing of the meat.

This was not a normal brine where you let it sit to get flavor and help retain moisture.

I trusted both Rytek Kutas book Great Sausage Recipes and Meat Curing and the University of Georgia for the method of curing a turkey and followed the directions to the letter. The only additional ingredients I added were Molasses and some aromatic herbs.
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Old 12-24-2009, 04:42 AM   #5
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Re: Christmas turkey

May just be me, but a turkey done in the oven just makes the kitchen smell so good when its cold out. Sorry Griff, but your a pro cooking below zero.
ronbeaux, that looks great! Great color, Bet it was tasty indeed.

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Old 12-24-2009, 07:20 AM   #6
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Re: Christmas turkey

Quote:
Originally Posted by ronbeaux50
No worries. This brine mix includes curing salt, (sodium nitrate), and it was stitch injected at 10% by weight of the bird to facilitate the curing of the meat.

This was not a normal brine where you let it sit to get flavor and help retain moisture.

I trusted both Rytek Kutas book Great Sausage Recipes and Meat Curing and the University of Georgia for the method of curing a turkey and followed the directions to the letter. The only additional ingredients I added were Molasses and some aromatic herbs.

Sounds like you you know what you're doing with this method. Enjoy!
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Old 12-24-2009, 07:42 AM   #7
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Re: Christmas turkey

After 14 Hours it is sitting at 163 and needs another hour or so to get to the recommended temp of 165 to 170.
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Old 12-24-2009, 08:46 AM   #8
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Re: Christmas turkey

Well, it sure looks good. I bet it tasted pretty good also.
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Old 12-24-2009, 08:53 AM   #9
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Re: Christmas turkey

I'm really looking forward to THIS finished bird Ron!!!! Keep us posted with more pic's please!
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Old 12-24-2009, 11:20 AM   #10
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Re: Christmas turkey

Here she is guys. Perfect if I say so myself! 15 hours to complete the cook. Juice squirts out. Won't get to eat it until 1300 but if like the last one it won't last long.

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