I am cooking a smoked turkey for the office Christmas luncheon tomorrow.
Is it okay to brine a smoked turkey? What, if anything, would I do
differently?

--
John Gaughan
http://www.johngaughan.net/

"John Gaughan" > wrote in message
...
> I am cooking a smoked turkey for the office Christmas luncheon tomorrow.
> Is it okay to brine a smoked turkey? What, if anything, would I do
> differently?
>

Are you asking if it's ok to brine a pre-smoked turkey, or are you asking if
it's ok to brine a turkey you're going to smoke? I presume it's the latter,
and it's certainly ok to brine a turkey and then smoke it.

Jack Semantics

John Gaughan wrote:
> I am cooking a smoked turkey for the office Christmas luncheon
> tomorrow. Is it okay to brine a smoked turkey? What, if anything,
> would I do differently?

Here is a great article on brining that also talks about smoking
http://www.sfgate.com/cgi-bin/articl....DTL&type=food
but the bigger problem is that you really need to brine for at least 24
hours and smoking takes time as well. If you are planning on doing this
tomorrow I think you are a little late to start.
--
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John Gaughan wrote:

> I am cooking a smoked turkey for the office Christmas luncheon tomorrow.
> Is it okay to brine a smoked turkey? What, if anything, would I do
> differently?

Prep it the way you would normally, including the brine. If you're
cooking temp will be below 200 F (which I'm guessing it won't be) I'd advise
a nitrite additive, i.e. tenderquick, for safety.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Jack Schidt® wrote:
> Are you asking if it's ok to brine a pre-smoked turkey, or are you asking if
> it's ok to brine a turkey you're going to smoke?

The turkey is pre-smoked. I should have been clearer.

--
John Gaughan
http://www.johngaughan.net/

"John Gaughan" > wrote in message
...
> Jack Schidt® wrote:
> > Are you asking if it's ok to brine a pre-smoked turkey, or are you
asking if
> > it's ok to brine a turkey you're going to smoke?
>
> The turkey is pre-smoked. I should have been clearer.
>

Pre-smoked around here means it's already cooked, as it has been 'hot
smoked'. All you'd have to do is heat it and it wouldn't benefit from
brining at all. If it's been cold smoked it's probably already been cured,
so brining would be like reinventing the wheel. I'd just cook it.

Jack Turkeyola

On Wed, 17 Dec 2003 16:26:48 -0600, John Gaughan >
wrote:

>Jack Schidt® wrote:
>> Are you asking if it's ok to brine a pre-smoked turkey, or are you asking if
>> it's ok to brine a turkey you're going to smoke?
>
>The turkey is pre-smoked. I should have been clearer.

Too late. Once smoked, or cooked, the structure of the cells has
changed and the chemistry can no longer happen.

In article >, Robert Klute
> writes:

>John Gaughan >
>wrote:
>
>>Jack Schidt® wrote:
>>> Are you asking if it's ok to brine a pre-smoked turkey, or are you asking
>if
>>> it's ok to brine a turkey you're going to smoke?
>>
>>The turkey is pre-smoked. I should have been clearer.
>
>Too late. Once smoked, or cooked, the structure of the cells has
>changed and the chemistry can no longer happen.

Chemistry will happen, just won't be good chemistry.




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
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````````````
"Life would be devoid of all meaning were it without tribulation."

John Gaughan wrote:
>
> I am cooking a smoked turkey for the office Christmas luncheon tomorrow.
> Is it okay to brine a smoked turkey? What, if anything, would I do
> differently?
>
> --
> John Gaughan

I wouldn't...

The smoked turkeys at my local grocery store are salty enough,
and already fully cooked!!!

All you have to do is warm them up. Like a ham. :-)

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

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Reg wrote:
>
> John Gaughan wrote:
>
> > I am cooking a smoked turkey for the office Christmas luncheon tomorrow.
> > Is it okay to brine a smoked turkey? What, if anything, would I do
> > differently?
>
> Prep it the way you would normally, including the brine. If you're
> cooking temp will be below 200 F (which I'm guessing it won't be) I'd advise
> a nitrite additive, i.e. tenderquick, for safety.
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com


No no no no no!!!
Hasn't anyone here other than me bought a pre-smoked turkey from the
grocery store???

They are fully cooked, and smoked, and quite salty already!

They almost taste like ham and are good right from the store, cold.

They are also good re-heated like a ham. :-)

We used to buy them a lot for camping trips as smoked meat keeps longer
in an ice chest.

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

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John Gaughan wrote:
>
> Jack Schidt® wrote:
> > Are you asking if it's ok to brine a pre-smoked turkey, or are you asking if
> > it's ok to brine a turkey you're going to smoke?
>
> The turkey is pre-smoked. I should have been clearer.
>
> --
> John Gaughan

Just warm it up then. :-)

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi6.ebay.com/ws/eBayISAPI.dl...s&userid=Katra

Katra wrote:

>
> Reg wrote:
>
>>John Gaughan wrote:
>>
>>
>>>I am cooking a smoked turkey for the office Christmas luncheon tomorrow.
>>>Is it okay to brine a smoked turkey? What, if anything, would I do
>>>differently?
>>
>>Prep it the way you would normally, including the brine. If you're
>>cooking temp will be below 200 F (which I'm guessing it won't be) I'd advise
>>a nitrite additive, i.e. tenderquick, for safety.
>>
>>--
>>Reg email: RegForte (at) (that free MS email service) (dot) com
>
>
>
> No no no no no!!!
> Hasn't anyone here other than me bought a pre-smoked turkey from the
> grocery store???
>

When he said "I'm cooking a smoked turkey" I thought he meant he
was smoking a turkey. Relax.

--
Reg email: RegForte (at) (that free MS email service) (dot) com