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Smoked Turkey Recipe

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This recipe for Smoked Turkey is from Family & Friends Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BRINE:
3½ oz Wright’s Natural Hickory seasoning
¼ cup canning salt
1 cup Tender Quick Powder
12 cups water

BASTING SAUCE:
2/3 cup olive oil
1 tsp. poultry seasoning
1 tsp. sage
1 tsp. thyme
Directions:
Directions:
Mix brine well with about 12 cups of water in a large kettle. Place a 10-12 lb turkey in kettle, breast side down. Completely submerge turkey with water and cover. Store in refrigerator 5-7 days. When ready to bake turkey, take turkey out of brine and allow the turkey to reach room temperature 1½ to 2 hours before baking. To bake, use roasting pan with rack 1½” water in bottom.

Use a pastry brush and baste every hour. Cover bird lightly with foil. Bake at 325° for 3½ to 4 hours for a 12 lb. bird. Uncover turkey ½ hour before it is done. If served hot, drippings may be used for gravy. Use milk and flour for thickening. You may dilute gravy with a little water or add cream of mushroom soup. When gravy has been thickened, fresh mushrooms may be added for exceptionally delicious gravy.

 

 

 

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