If anyone is interested, here is the process for pumping the turkeys. I always hang the turkeys, breast down so make sure that you make all the pumping penetrations from the back down. For the breast enter from under the skin by the neck and then from the back to reach the inner breast meat to pump them with out puncturing the skin. I do this so that the juices do not leak out of the penetrations. the back of the legs and wings and thighs are also punctured form the back so they do not leak juices. When you are done pumping the turkey give it a good massage to make sure that the cure and spices all well spread through out the different muscles. I also use a wire to attach to the legs and pull them up to the hanging rod for the turkey. My friend forgot to do this but it is a good idea.
Here is the recipe that we use with the Spokane spice turkey pump.
Instructions for pumping turkeys
Bring almost to a boil the below ingredients
8 oz. mild wine
4 oz. water
4 oz. butter or margarine
[1 5/8 oz.] or 4 and 1/2 tbs. turkey seasoning
2 tsp meat cure [this is the minimum amount do not short]
This is for a 12-14 pound turkey. If you do larger turkeys increase the cure [1 level tsp/5 pounds]
Pump all the above ingredients into a 12 to 14 lb. turkey. Use only turkeys that have had nothing added to them.
Smoke at a temp. of at least 220 deg. Fahrenheit for 6 to 8 hours.
Smoke turkey with the breast facing down.
