Amish Smoked Turkey
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- fresh or frozen turkey
- morton's tender quick salt
- wright's liquid smoke
1Thaw turkey if frozen
2Cut up turkey and place in containers with lids. We use the larger ice cream containers.
3Make a salt solution using 1 C. of Morton's Tender Quick Salt per 8 cups of water. Using this ratio make enough to cover turkey pieces in the containers then seal and refrigerate for 48 hours.
4Remove from refrigerator,lightly spray rinse each piece of turkey then brush each piece with the Wright's Liquid Smoke and place pieces in a turkey size baking bag. Add 1/2 cup of water and seal.
5Bake overnight in a large roaster 25-30 minutes per pound at 250 degrees. Turkey is done when it falls off the bones. Remove from baking bag and remove bones from the turkey placing the meat in a 9X13 baking dish.