Amish Smoked Turkey
How to Make Amish Smoked Turkey
- Thaw turkey if frozen
- Cut up turkey and place in containers with lids. We use the larger ice cream containers.
- Make 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.
- Remove 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.
- Bake 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.