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Smoked Turkey Recipe

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

Contributor:  
Contributor:  
Robin Beaver
Added: Monday, January 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
One 12- to 14-pound turkey, washed.

BRINE:
1 Gallon of Water
1/2 Cup Pickling Salt
1 Cup Morten Tender Quick
4 - 5 T. Wright’s Liquid Smoke

NOTE: You can find the tender quick and pickling salt in the spices section of the grocery store, generally. (Ask if you can't find it.)

Directions:
Directions:
Soak the turkey for 24 to 36 hours in a plastic bucket. Make sure the brine covers the turkey. Keep it in a cool place, covered.

Remove turkey from brine, rinse well, and dry with a paper towel. Coat the turkey with salad oil.

Cook the turkey on a rack, breast-side down, uncovered, for 12 hours as follows:

1 hour 350 degrees
11 hours 250 degrees



Personal Notes:
Personal Notes:
If it's winter time, I just keep the brine in the bucket on the deck or in the very cold garage. If it's warm weather, I use the garage fridge
I cook the turkey overnight, and it’s ready in the morning. Very moist and delicious turkey, good for sandwiches, Super Bowl Sunday, parties, you name it.

 

 

 

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