Battle in Seattle's Note:
Every bit as good as any fancy meat store. We always buy an extra turkey when they're on sale, for this purpose. Makes great snacky food for when company's over, for sandwiches, game day--whatever. It will be a pretty pink color when done cooking. YUM! Note: Don't pay much attention to the nutritional info. Yes, the sodium will still be high, but this isn't taking into account that you're not actually eating all of this stuff.
My Private Note
Units: US | Metric
- 11st Day: Remove turkey from freezer.
- 22nd Day: Clean turkey and soak in marinade.
- 33rd Day: Start baking.
- 4While turkey is thawing out, prepare marinade. Add salt, tender quick and liquid smoke to a large, clean bucket. (A new mop-bucket or Rubbermaid container works well. DO NOT use metal!) Add water to bucket, and whisk well until granules are dissolved. Keep cool until turkey is ready.
- 5The turkey must soak in the brine, completely submerged, for 24-36 hours.
- 6When done marinating, rinse brine completely off under cold water. Dry completely with paper towels.
- 7Spread skin with salad oil, covering all lightly. (Do not use butter!) Place breast side down in large roasting pan; do not cover.
- 8Bake at 350 degrees F for one hour, then at 250 degrees F for 12 hours, or one hour per pound for smaller bird.
- 9When done, cool 3-4 hours before cutting (it will be hard!), to let breast juices rest.
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Nutritional Facts for Easy Smoked Turkey
Serving Size: 1 (1188 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 661.4
- Calories from Fat 312
- Total Fat 34.6 g
- Saturated Fat 9.3 g
- Cholesterol 270.9 mg
- Sodium 11591.2 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 81.3 g
The following items or measurements are not included:
morton's tender quick