Homestead Turkey Production

(Page 9 of 9)

May/June 1973
 
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Smoking of turkeys is not at all difficult and excellent results have been obtained by many an amateur. A homemade smoker may be constructed by anyone handy with tools. The turkeys should be smoked whole for 20 to 24 hours after having been soaked in a brine solution for a period of from 9 to 12 days. Oversmoking of turkeys must be avoided for this darkens the skin too deeply. Also oversmoked turkey tastes exactly as does ham and therefore the turkey loses its distinctive flavor.

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  • Paul 4/10/2007 1:20:15 PM

    I really like this. It's a good starter pack every bird farmer or
    intending bird farmer should have.

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