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[02ebz06]

If anyone is looking for a bucket. white buckets a Lowes are food grade, blue ones are not.
HD Homer buckets are not.

I use food grade brining bags from Amazon. Roll of 25 for $13.
They are sized for a 5 gal. bucket.

Good information, thanks.

I didn't know that there are 5-gallon sized bags.

Even though I have the food safe 5 gal. bucket, I use a bag in it.
Don't have to clean the bucket that way. 

[4given]

If anyone is looking for a bucket. white buckets a Lowes are food grade, blue ones are not.
HD Homer buckets are not.

I use food grade brining bags from Amazon. Roll of 25 for $13.
They are sized for a 5 gal. bucket.

Good information, thanks.

I didn't know that there are 5-gallon sized bags.

Thanks for the tip!

[Free Mr. Tony]

Every year my brother in law buys a giant ham and a giant cured turkey from a local smoke house. Both are fully cooked when you purchase them. They are just heat and serve. The turkey virtually flys out of the serving dish. They are really really tasty.

[4given]

The turkey just came out of the smoker!

Using Lumberjack 100% Hickory pellets, I smoked it in my GMG Daniel Boone at 150 for about 7 hours then turned it up to 225 and cooked until the breast came to 165.  I wasn't going to smoke it at 150 for that long but we got busy.  It will be just fine as it was cured with cure #1.  Once it cools down I will carve it and see how it turned out.

[Bar-B-Lew]

Looks good so far with a nice copper/gold color to it.

[4given]

The finished product! Turned out great. If you haven’t done one of these you should try it, they’re delicious.

It has a cured "hammy" flavor but still tastes like turkey. I think you will love it!

[02ebz06]

Looks great ! ! !     Definitely more of a ham color.
I suspect curing a spatchcocked turkey would work just the same.
Will give it a try for Christmas.
Thanks for posting...

[Bentley]

It is exactly how I expected it to look being cured.  I still do not understand how something can have a "hammy" flavor and taste like anything else.

[Clonesmoker]

I like turkey, because it tastes like turkey.

I like like ham, because it taste like ham. Same reason I eat bacon, because it taste like bacon.

[elenis]

The finished product! Turned out great. If you haven’t done one of these you should try it, they’re delicious.

It has a cured "hammy" flavor but still tastes like turkey. I think you will love it!

Thanks for posting this. My father in law paid like $80 for a bird like this from a meat market, will be happy to do one myself.

[4given]

It is exactly how I expected it to look being cured.  I still do not understand how something can have a "hammy" flavor and taste like anything else.

I use the word "hammy" because I do not know how else to describe it.  You will just have to make one and try it.

[Bentley]

It's a great thread!

[ezgoin]

The type of cure may have something to do with it.  For Thanksgiving it was just me and the grandson, so I did a couple of Cornish hens.  I used Morton's Tender Quick.  My grandson said they were the juiciest bird he had ever he had ever had of any type.

[4given]

The type of cure may have something to do with it.  For Thanksgiving it was just me and the grandson, so I did a couple of Cornish hens.  I used Morton's Tender Quick.  My grandson said they were the juiciest bird he had ever he had ever had of any type.

I have used Morton's Tender Quick to cure buckboard bacon and Canadian Bacon. Works pretty good.

[BigDave83]

The type of cure may have something to do with it.  For Thanksgiving it was just me and the grandson, so I did a couple of Cornish hens.  I used Morton's Tender Quick.  My grandson said they were the juiciest bird he had ever he had ever had of any type.

I have used Morton's Tender Quick to cure buckboard bacon and Canadian Bacon. Works pretty good.

I still use it for those things mostly. 1T  TQ and 1.5T Dark BS to a pound. If I am in between pounds like 3.4 or 3.8 I round down to 3.0 and usually go 14 days min. cure time. I have had some bagged up for 5 weeks and it still came out well.