the time has come to consider smoking turkeys for resale. try as i might, i just can see this as a profitable thing to do. unless i charge about 60 dollars for a bird!
anyone have any tips on making this a profitable venture?
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I saw a sign somewhere here in town for smoked whole turkeys for $29.95. I think it was at the cajun restaurant we ate at saturday night.
wow, see i wonder what size they are, or if that is just smoking charge.....
if its gonna cost 50% of the sale price, then it surely isnt worth it....
if its gonna cost 50% of the sale price, then it surely isnt worth it....
Down here, there is a local BBQ joint that will smoke customer provided birds for $20.00 each. You take 'em the bird, they smoke it. The customer then picks them up the day before Thanksgiving. Best of luck!
coffee, that is the total cost of the bird. $29.95 for a smoked turkey. Not for them smoking your turkey.
I sell my smoked turkeys for $15.00 plus the cost of the turkey (#10 turkey @>.79� + $15). I can smoke 12 at a time and the cost may be low-but the profit makes up for it.... 
We get a lot of requests for custom smoking. i.e. "How much will you charge me to smoke a turkey that I bring in?" I don't do this for several reasons. First, product quality... I've got a damn good method for smoking 12-14 pound turkeys. I know it's good, because I've tested the heck out of it. If someone were to bring me a 20 pound bird, it would be a new ballgame.
The second reason I shy from this practice... liability. I want to know how all ingredients, including meat, are handled down the supply line.
I've seen many folks, my late grandmother included, let a frozen turkey sit out for 8 or so hours to thaw it. Obviously a big food safety no-no. We use the suppliers we do because they offer us assurance in the HACCP method. We trust them to do that, and I think they do. My reputation is on the line when I serve food to my guests, and their reputation is on the line when they provide products to me.
I have offered smoked hams and turkeys for sale around the holidays, but I always make sure that it is done in house. I usually sell a few, but not really worth the effort involved. The grocery stores can give you a ready to go meal for five or six people for around $35-40. It won't be as good as what I can do, but you gotta admit, that's a pretty good value. Further, the people on this forum LOVE food. They know it, they know what's good, and they're willing to pay for it. Someone looking to take the easy route out for Thanksgiving usually doesn't fall into the same category as the folks that read this forum.
The second reason I shy from this practice... liability. I want to know how all ingredients, including meat, are handled down the supply line.
I've seen many folks, my late grandmother included, let a frozen turkey sit out for 8 or so hours to thaw it. Obviously a big food safety no-no. We use the suppliers we do because they offer us assurance in the HACCP method. We trust them to do that, and I think they do. My reputation is on the line when I serve food to my guests, and their reputation is on the line when they provide products to me.
I have offered smoked hams and turkeys for sale around the holidays, but I always make sure that it is done in house. I usually sell a few, but not really worth the effort involved. The grocery stores can give you a ready to go meal for five or six people for around $35-40. It won't be as good as what I can do, but you gotta admit, that's a pretty good value. Further, the people on this forum LOVE food. They know it, they know what's good, and they're willing to pay for it. Someone looking to take the easy route out for Thanksgiving usually doesn't fall into the same category as the folks that read this forum.
good post, everyone. thanks for the input. i have decided not to bother with it at all.
we are just too busy with regular sales anyway. its just me and the misses and we are pumping out all we can handle. yet i still experimented with turkeys. i think i am going to turn into one. i been eating turkey all week! three different experiments and i just aint happy with any of the products to unleash it on the public. my hat is off to you matt, for producing a good smoked turkey.it shore aint as forgiving as buttts and ribs. i produce ssmoked chickens that are out of this world but turkey is a whole different game.
we are just too busy with regular sales anyway. its just me and the misses and we are pumping out all we can handle. yet i still experimented with turkeys. i think i am going to turn into one. i been eating turkey all week! three different experiments and i just aint happy with any of the products to unleash it on the public. my hat is off to you matt, for producing a good smoked turkey.it shore aint as forgiving as buttts and ribs. i produce ssmoked chickens that are out of this world but turkey is a whole different game.
Matt,
Any of your techniques you can share would be great.
Always like to hear from those who are successful.
Smokin'
Any of your techniques you can share would be great.
Always like to hear from those who are successful.
Smokin'
In yesterdays paper, an add for "Aldi's" ( a local budget grocer) is selling fully cooked SMOKED turkey, Butterball brand, 11 lbs. for $13.99. I have not tried it, and surely it couldn't be as good as home smoked, but I thought it was interesting.
Allen
Allen
Seems to me that is about the price Sam's does on Honeysuckle brand.
I have bought a couple frozen,when they mark down after the holiday,and they are as good as most families anticipate.
They mark them down to about $9 and that makes some good sandwiches and a fine pot of Turkey Bone Gumbo with some good andouille.
I have bought a couple frozen,when they mark down after the holiday,and they are as good as most families anticipate.
They mark them down to about $9 and that makes some good sandwiches and a fine pot of Turkey Bone Gumbo with some good andouille.
Smokin... I would give a lot of details, but I've not done a turkey since last year, and I have not transferred my notes from my old computer yet. With that said, anyone wanting to start trying whole turkeys in a CS should read your Turkey 101. The info contained there is where I got my starting point from. I played around with your Holiday brine, as well as several similar ones out there on the web.
I wouldn't swear to the details, as it's been a while, but I think I brined for 24 hours, then rinsed the bird well. I then applied a coat of vegetable oil over the bird. After that, I applied our own rub mix, although I'm sure one of the Cookshack rubs would be just as good for this purpose. I tried to massage as much of the rub up under the skin as possible without tearing it. I used turkeys in the 12-14 pound range. After applying the rub, I smoked them with hickory, and I think I set the Cookshack at 300F. I tried cooking several in foil pans rather than directly on the racks, but I cannot remember which I liked better. I cooked until the breast portion reached 165F, as that is what was required by local food code. A still safe, but more moist breast might be achieved at 160F. I also messed up a few breast portions by opening the door. The turkey will cook much more evenly if you use a remote thermometer, and skip opening the door. I never did get the skin to crisp or taste worth a darn, but I explained this to my customers, and they didn't seem to mind. In fact, many have tried to place repeat orders for this year.
This post ended up being longer than I thought it would be, but I guess I could have just said to check Smokin's Turkey 101. Much good info there.
Happy Thanksgiving to all!
I wouldn't swear to the details, as it's been a while, but I think I brined for 24 hours, then rinsed the bird well. I then applied a coat of vegetable oil over the bird. After that, I applied our own rub mix, although I'm sure one of the Cookshack rubs would be just as good for this purpose. I tried to massage as much of the rub up under the skin as possible without tearing it. I used turkeys in the 12-14 pound range. After applying the rub, I smoked them with hickory, and I think I set the Cookshack at 300F. I tried cooking several in foil pans rather than directly on the racks, but I cannot remember which I liked better. I cooked until the breast portion reached 165F, as that is what was required by local food code. A still safe, but more moist breast might be achieved at 160F. I also messed up a few breast portions by opening the door. The turkey will cook much more evenly if you use a remote thermometer, and skip opening the door. I never did get the skin to crisp or taste worth a darn, but I explained this to my customers, and they didn't seem to mind. In fact, many have tried to place repeat orders for this year.
This post ended up being longer than I thought it would be, but I guess I could have just said to check Smokin's Turkey 101. Much good info there.
Happy Thanksgiving to all!
BQ, thanks for the info.
It's REALLY helpful to hear of other successes, so if you cook some up this year, let me know.
If you take any photos, send those also.
Appreciate the info, I'll add it to Turkey 101 to help others.
Smokin'
It's REALLY helpful to hear of other successes, so if you cook some up this year, let me know.
If you take any photos, send those also.
Appreciate the info, I'll add it to Turkey 101 to help others.
Smokin'
Brining the Turkey is your best bet for a juicy,
tender bird. The secret to the skin is to put it uncovered in the fridge after brining for 12 to 24 hours "uncovered". This gets rid of the skin moisture and crisps the skin during cooking.. and you will be a success!!
tender bird. The secret to the skin is to put it uncovered in the fridge after brining for 12 to 24 hours "uncovered". This gets rid of the skin moisture and crisps the skin during cooking.. and you will be a success!!