Greenberg Smoked Turkey

Twelvegaugepump · 01-09-2013, 10:25 PM

Have any of you had a smoked turkey from Greenberg (www.gobblegobble.com)? My MIL got one from her boss for Xmas and brought it to Christmas Eve dinner as a cold appetizer. The flavor was really good. My FIL has been snacking off of it since and finished it today ( not sure if I would still be eating leftovers two weeks later, but I digress). He wants me to smoke him one like that.

I have smoked turkey before but never served it cold like this was. I am not sure if it is cured but I have seen a few articles on Greenberg saying it is nitrate free. Do I just brine and season the snot out of the bird and see what happens? Anyone have any experience or ideas to try to come close? Thanks in advance.

martyleach · 01-09-2013, 10:33 PM

Well, on reading their web site, it appears that they smoke it just like you or I would. It is fully cooked and will last in your fridge for about a week. Just like a turkey that I would cook/smoke. No magic here....

I usually brine my turkey for a day or so, give it it a good seasoning a let it rip in the smoker at about 250 till done. Every 45 minutes I spritz with EVOO to give it a beautiful skin.

Beef · 01-09-2013, 10:35 PM

I recently did two turkey's spatchcocked using PatioDaddio's brine recipe. It was a huge hit for new years eve. Think Old Bay + Five Spice + Brine and fruit.

Nicely complex. That would give you a place to start.

Just my .02.

Twelvegaugepump · 01-09-2013, 10:38 PM

Thanks guys. Didn't seem any different than what I have done before. My FIL is a critic so we will see what happens. Thanks for the quick responses.

01-09-2013, 10:25 PM	#1
Twelvegaugepump is one Smokin' Farker Join Date: 08-21-11 Location: Menasha, WI Downloads: 1 Uploads: 0	Greenberg Smoked Turkey Have any of you had a smoked turkey from Greenberg (www.gobblegobble.com)? My MIL got one from her boss for Xmas and brought it to Christmas Eve dinner as a cold appetizer. The flavor was really good. My FIL has been snacking off of it since and finished it today ( not sure if I would still be eating leftovers two weeks later, but I digress). He wants me to smoke him one like that. I have smoked turkey before but never served it cold like this was. I am not sure if it is cured but I have seen a few articles on Greenberg saying it is nitrate free. Do I just brine and season the snot out of the bird and see what happens? Anyone have any experience or ideas to try to come close? Thanks in advance. __________________ KCBS Certified Judge Weber Gasser Weber 18" circa 1965 2 22" Weber Silvers and 1 22" Weber Gold King Pig UDS Tejas Charcoal 2452 Grill, 28" discada Char Griller King Kamado 1 Smokey Joe and 1 Mini WSM Currently building a 22' Portable Kitchen www.bullybbq.com

01-09-2013, 10:33 PM	#2
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	Well, on reading their web site, it appears that they smoke it just like you or I would. It is fully cooked and will last in your fridge for about a week. Just like a turkey that I would cook/smoke. No magic here.... I usually brine my turkey for a day or so, give it it a good seasoning a let it rip in the smoker at about 250 till done. Every 45 minutes I spritz with EVOO to give it a beautiful skin. __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

01-09-2013, 10:38 PM	#4
Twelvegaugepump is one Smokin' Farker Join Date: 08-21-11 Location: Menasha, WI Downloads: 1 Uploads: 0	Thanks guys. Didn't seem any different than what I have done before. My FIL is a critic so we will see what happens. Thanks for the quick responses. __________________ KCBS Certified Judge Weber Gasser Weber 18" circa 1965 2 22" Weber Silvers and 1 22" Weber Gold King Pig UDS Tejas Charcoal 2452 Grill, 28" discada Char Griller King Kamado 1 Smokey Joe and 1 Mini WSM Currently building a 22' Portable Kitchen www.bullybbq.com

01-09-2013, 10:35 PM	#3
Beef On the road to being a farker Join Date: 09-03-11 Location: Cedarburg, wi Downloads: 0 Uploads: 0	I recently did two turkey's spatchcocked using PatioDaddio's brine recipe. It was a huge hit for new years eve. Think Old Bay + Five Spice + Brine and fruit. Nicely complex. That would give you a place to start. Just my .02.