ABSTRACT
Smoked poultry is a unique taste treat for banquets, gifts, and as a gourmet item. To fill this demand a number of methods and formulations for curing poultry have been developed. Smoke imparts a specific flavor to meats. Smoke also influences the color of the cured product. The time, temperature, and density of smoking are important factors. Curing solutions can be applied by immersion, stitching, or pumping. The entire carcass is often immersed in the curing solution until the "cure" draws through the meat. It is best to cook smoked Turkey on a rack to prevent the salt in the drippings from being reabsorbed. Some cooks soak the carcasses in water overnight to remove more of the salt. Curing may also be accomplished by injecting the thick muscle tissue with the cure solution or a combination of injection and immersion in cure solution may be used.
