Should you cure a turkey before smoking it?

[emuleman]

Last Thanksgiving I successfully smoked my very first turkey. I let it sit in the fridge overnight in a liquid brine. The next day I applied a dry rub after drying it off and smoked it. It came out very good, and I was very pleased with the results.

I am curious about how different the results would be if I cured the turkey for 2-3 days in a brine solution containing curing salts instead of just using a brine recipe. I know they cure those huge turkey legs you get at the fair, and the meat takes on a pinkish color and has lots of flavor. If I cure a whole bird will I get similar results? I have searched the internet and have seen quite a few conflicting opinions, from great results to don't bother or even that it makes the meat taste more like ham.

Does anyone have any experience with curing a whole turkey? I certainly wouldn't mind trying it this Thanksgiving, but am concerned it might not come out better than my original way of cooking it. Any thoughts or suggestions would be appreciated, thanks.

[barkonbutts]

I would not cure it. Never have... Just smoke at 325 and call it a day!!

[crusty ol salt]

I have read stories on here about folks leaving birds in MH Brine for a couple of days and everything being ok.

The penetration rate of actually curing a bird would be way more than a couple of days also.

Just be careful with the handling and cleanliness of your work area is the best advice I have.

Good Luck and post pics

[BBQ Engineer]

Brine that bird...no cure. Compound butter under the skin...Smoke away!!

[emuleman]

The penetration rate of actually curing a bird would be way more than a couple of days also.

If I attempted this I would inject the curing liquid into the turkey to make sure it got into all areas. After that I would immerse it with the curing liquid and let it sit for 3 days or so in the fridge.

Just not sure if this curing step would produce a better and more smokey flavored bird than doing it the traditional way. Maybe it isn't worth the time and trouble, but I have to admit I am curious about how it would turn out.

[SMOKE FREAK]

Give it a try...But don't be surprised if it does taste "hammy"...

[Ryan]

For Thanksgiving turkey I wouldn't cure, but I'm a traditionalist when it comes to Thanksgiving. However cured turkey is GREAT! I'll try to find my thread. Everything will come out nice and pink except the breast. It's a very light pink. I like cured turkey as a snacking, beer drinking, football watching type of food. If you inject the brine cure it does shorten the time and I think it is 2 days.

[Ryan]

2.5 gallons of water
12oz powdered dextrose
16oz salt
8oz cure 1
Also mixed in spices from Tip's recipe
1T of onion powder, garlic powder, Cajun seasoning, and celery seeds.

Injected bird with 10% of its weight. Then into the brine. 48 hours

No injection 4-5 days. 5 for bigger birds

I remove from brine and soak in fresh water for half hour to hour.

This is how I smoke them, you can do it however. Goes into 130 degree smoker with no smoke for an hour. Then bump smoker to 160 and apply smoke hold for 4 hours and bump temp to 180. Can take 8-10 hours to get internal temp to 165. If I'm pushing for time and want to go to bed I finish in a 250 degree oven. I then chill and once cold I pull all the meat off the bone and eat cold.

[Blue Dog BBQ]

Do one now if you like the results then do it on Thanksgiving. Never Ever experiment on the big day. You have plenty of time to practice before Thanksgiving

[Bearcarver]

A cured & Smoked Turkey is Freaking Awesome!!!

I would not hesitate, as long as you do it properly.

And a few days curing would be fine, as long as you cook it hot, just like you would without curing it first. That way if it wasn't completely cured, it wouldn't hurt.

Bear

[HawgHeaven]

Brine that bird...no cure. Compound butter under the skin...Smoke away!!

Brine. If it ain't sick, don't try to cure it...

[Richtee]

Cured turkey is a singular treat..as is chicken. The flavor is different...”hammy” is an apt description/ A full cure also allows you latitude in smoking time/temps. Assuming a full cure of course. But if it IS smoked hot..and done in the safety zone...all the better.

Run a chicken and check it out. Don’t bet the big dinner on an unknown. Sage advice...Umm I mean add sage...

[Biteme7951]

Like Rich said, you get the hammy "Disney turkey leg" flavor which my family prefers. Around the holidays (when you can get them cheap) we buy several 12 pounders. I bone them out except for the wings and leg qtrs. It doesn't take long with a little practice and start from the back so skin on breast stays intact. I inject the leg quarters with curing brine but the breasts should be fine. I then place all in brine for about 3 days. Rinse and pat dry then sprinkle with rub then roll back up and place in mesh bags so only skin is exposed and smoke as usual. When cooled I vacuum pack the whole birds and freeze what we don't use right away. Thaw and reheat in the oven or slow cooker.

Oh, and all the carcasses left over? Into a stock pot with onion, carrots, celery, and whatever else you like for a great stock that we pressure can for future use. I reduce mine way down for concentrated flavor.

Barry.

[erain]

A cured smoked turkey is a real treat, will go twice as fast as a plain smoked any day. My experience with these has been if you are the cook, best have someone set some aside for you, otherwise you will be eating the other turkey if there is any, cause the cured will be gone. Looks like there a couple here who need to give it a shot.

[XLR8R]

In the past I have done a simple brine for 48 hours on some 22-27 pounders. Hickory smoked on the rotisserie on the Napoleon LPG. I burnt out that motor but 15 people thought I was god. That was before I found MHPB.