Juicy-Juicy-Juicy Smoked Turkey TO ONE GALLON OF WATER-
1/4 c Vinegar (white)
1 tb Pickling spice
1/2 ts Allspice
1 ts Pepper
1 ts Garlic powder
1 ts Onion powder
1 ts Celery salt
1 1/2 c Salt
1 ts Liquid smoke
1/4 c Brown surgar
1 tb Maple extract
Make up enough brine to totally submerge bird. Let sit in brine for
48 to 55 hours. Smoke low and slow to 165-170 degrees internal.
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