Cold Smoked Turkey

Discussion in 'Poultry' started by bigeasy, Dec 9, 2010.

  1. bigeasy

    bigeasy Newbie

    Can anyone tell me how to cold smoke a turkey. What type of brine ? What kind of temperature ? I have a Big Green Egg and would love to smoke a turkey but not for an immediate meal.

    Thanks,

    BigEasy
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    You are probably not going to find anyone on this site recommending that you cold smoke a turkey, unless you can smoke it below 40 degrees or have some curing method I am not familiar with.  Poultry in particular spoils very quickly and requires a hot smoke to be safely prepared.  Do a search on this site on "4 hour rule" for an explanation.
     
  3. bigeasy

    bigeasy Newbie

    Thanks Alblancher, that's what I wanted to hear. I read in some blogs to smoke the turkey @ 200 to 240 F and then I read to cold smoke it @ 70 - 90 F but I'm concerned about the 4 hour rule. It sounds like I need to know how to just simply smoke a whole turkey. Instructions and receipe required.

    Thanks
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yea I wouldn't recommend cold smoking it because of the whole 4 hour rule that is unless you know what you are doing as far as curing the bird first. If you want to smoke a bird first then eat it later that is no problem. I smoked 9 birds for Thanksgiving the week before and we just reheated them on Thanksgiving in an oven or roaster at a lower heat say around 200-250 covered in foil with some liquid under it and they were all very moist.
     
  5. +1  Sounds like trouble to me.
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    I agree with all of the previous intelligent gentlemen.

    Bear
     
  7. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I agree w/ all the others. Can you please give me the location where you read about cold  smoking a turkey ?
     
     
  8. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I would hot smoke the turkey as normal, then cut it up and vacuum pack the meat and freeze it. Then any time you want smoked turkey just toss a bag into a pot of almost simmering water to re-heat it.
     

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