Smoked Turkey

By prairiemama

Brining makes it moist. Salt causes the meat tissues to absorb water and flavorings. It also breaks down the proteins, resulting in a tender-seeming turkey. This means that--despite the moisture loss during roasting and the long cooking time--you end up with a juicy bird.

Ingredients

• Per gallon of water:
• 1/4 cup pickling salt
• 1 cup tender quick
• 5-6 teaspoons liquid smoke

Preparation

Step 1

1. Cover thawed turkey with brine in a clean 5 gallon
plastic bucket.
2. Soak for 24 hours; wipe off.
3. Bake at 350 for 1 hour; reduce heat to 250 and
cook till done.