"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Smoked Turkey Recipe

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This recipe for Smoked Turkey, by , is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Tovrea Dunlap and Dale Dunlap
Added: Friday, September 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Turkey
T. 1/2 C. Pickling salt
1 C. Tender Quick (Morton product, found in meat markets)
4-8 T. of liquid smoke per gallon of water

Directions:
Directions:
This brine is for 1 gallon of water. Brine needs to cover turkey. In plastic bucket or tub, soak turkey for 24 hours in brine (in refrigerator or in cold garage if temperature is below 40.) A clean bucket with handle works well because brine and turkey are very heavy. Rinse and dry turkey with paper towel.

Oil skin lightly with cooking oil. Place turkey breast side down in roaster pan. Bake in this position the entire time. Do not cover the turkey.

Bake at 350 for 1 hour, then at 225 until turkey is done, about 8-10 hours, depending on size of turkey. Let cool, slice.

Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
8-10 hours
Personal Notes:
Personal Notes:
This recipe makes the turkey always moist and tender, never dry. Excellent to prepare several days ahead. Thaw two days in refrigerator, soak for 24 hours, and cook overnight., ready the day to be served. Also leaves the oven free for other baked foods the day of the gathering. It is also good when a large crowd is gathered, to make a week ahead of time, slice all meat off bone, and freeze. Just thaw and heat day of gathering. The turkey will stay moist!

 

 

 

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