Smoked Turkey Recipe

• 1/2 c. pickling salt
• 1 c. Morton's tender quick (found in spices near salt)
• 4 to 5 tbsp. liquid smoke (1 to 3 ounce. bottle for 2 gal. brine)

1. Mix brine in large (approximately 5 gallon) plastic or possibly crock container, soak turkey, completely submerged, in brine for 24 hrs, in a cold place.
2. After soaking, rinse off brine and dry with paper towels.
3. Oil bird lightly with salad oil (not butter).
4. Anchor neck skin with skewer.
5. No need to tie legs if skin is unbroken.
6. Pull leg tendons before baking.
7. Place turkey on rack, breast side down.
8. Bake in this position entire time.
9. Don't cover bird with foil or possibly anything.
10. Bake at 350 degrees for 1 hour, then 250 degrees thereafter (12 to 14 lb.
11. bird takes 12 hrs).
12. Smaller bird at least 1 hour per lb..
13. Can be put in a browning bag, add in 2 to 3 Tbsp.
14. flour and 2 c. water seal bag, bake at 350 degrees for 1 hour and at 250 degrees approximately 3 more hrs.
15. (Check directions on browning bag box).

pickling salt, salt, liquid smoke

Taken from cookeatshare.com/recipes/smoked-turkey-34622 (may not work)