Smoked Turkey
from Great Sausage Recipes and Meat Curing by Rytek Kutas

Curing Ingredients:

• 5 gallons water
• 1 1/2 lbs. powdered dextrose
• 2 lbs. salt
• 1 lb. Insta Cure No. 1

A maple-flavored sugar may be used in place of the powered dextrose called for in the above formula to give the bird an unusual flavor. This formula can be used for all poultry.

Cover Pickle Method

Dissolve all of the ingredients in water chilled to 38-40° F. Wash the cavity of the turkey very well and have the temperature of the turkey at 38-40° F before placing it into the brine. Turkey should be submerged in the brine for at least 4 days at 38-40° F. A larger turkey will take about 5 days to cure.

Spray-Pump Method

Dissolve all the ingredients in water chilled to 38-40° F. Pump the turkey with the curing solution using 10% of the weight of the turkey (If using a 20 Lb. turkey, pump with 2 Lbs. of brine). After pumping, place the turkey in ice-cold water for at least 3 hours. Remove the turkey from the water adn place in cover pickle at 38-40° F. Remove to cooler at 38-40° F and allow to cure for 48 hours.

Smoking

After the turkey is cured, wash very well with cold water and place into a preheated smoker at 130° F. Smoke at this temperature for at least 1 hour with damper wide open. Close damper to 1/4 open and apply smoke for 5 hours at 130° F. Raise the temperature to 140° and hold for 4 hours.

Finally, raise the temperature to 165° F and hold until an internal temperature of 160° F is obtained. Use a dial meat thermometer, inserting the stem close to the ball-and-socket joint of the thigh, as this seems to be the last place the meat becomes thoroughly cooked. Remove from the smoker and let the internal temperature of the meat to drop to about 100° F before placing into the cooler.

SMOKED TURKEY IS A PERISHABLE PRODUCT AND SHOULD BE KEPT UNDER REFRIGERATION AT ALL TIMES