Smoked Turkey

Smoked Turkey

1 14-17lb. Turkey fresh or fully thawed frozen
2 gallons hot water 120-140°F ( or ½ gallon boiling water and 1 ½ gallon ice water)
2 cups Morton Tender-Quick
¾ cup Pickling salt
1 4oz. Bottle of liquid smoke

Decide where you want this to sit for at least eight hours because you will not be able to move it while it's full. Mix all ingredients (except turkey) in a large nonmetal (4-5 gallon plastic, glass or ceramic) container.( or mix edry ingredients with the boiling water to dissolve then add ice water and liquid smoke.) Place turkey in solution. Weigh down turkey with an upside-down plate and a full glass jar or bottle to keep it covered with the solution. Let sit overnight or up to twenty-four hours. Preheat oven to 350°F. Remove turkey, rinse well and pat dry*. Place breast down in a large roasting pan using a roasting bag according to manufacturers directions if desired. Bake at 350°F for one hour. Reduce heat to 250°F and continue baking until and a thermometer stabbed in the thigh reads 180°F. (about 1 ½ -2 hours more)

* At this point the turkey can be sprinkled or rubbed with any desired herbs and spices. I use:
2 tsp dry mustard
2tsp garlic powder
1tsp onion powder
¼ tsp tumeric
1tsp paprika
1tbsp siracha hot sauce
2tbsp Bourbon (like Jim Beam)

To use for smoked chicken (and other smaller meats), use the following amounts and a 4-5 quart container (like an ice cream bucket). Refrigerate at least four hours or overnight. Reduce heat after thirty minutes and cook twenty minutes to one hour twenty more.

¼ cup pickling salt
2/3 cup Tender-Quick
2tbsp liquid smoke
10 2/3 cups water
4-6 lb. Chicken

2tbsp pickling salt
1/3 cup Tender-Quick
1tbsp liquid smoke
5 1/3 cups water
1/2-3 lb. Cornish game hens

1tbsp pickling salt
2tbsp 2tsp Tender-Quick
1 ½ tsp liquid smoke
2 2/3 cups water
up to 1 ½ lb. meat (like pork chops or chicken pieces)