Easy Smoked Turkey

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READY IN: 61hrs
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (12 lb) whole turkey
  • 2
    cups morton's tender quick
  • 10
    tablespoons liquid smoke (about five ounces)
  • 2
    gallons water
  • 2
    tablespoons vegetable oil
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DIRECTIONS

  • 1st Day: Remove turkey from freezer.
  • 2nd Day: Clean turkey and soak in marinade.
  • 3rd Day: Start baking.
  • While 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.
  • The turkey must soak in the brine, completely submerged, for 24-36 hours.
  • When done marinating, rinse brine completely off under cold water. Dry completely with paper towels.
  • Spread skin with salad oil, covering all lightly. (Do not use butter!) Place breast side down in large roasting pan; do not cover.
  • Bake at 350 degrees F for one hour, then at 250 degrees F for 12 hours, or one hour per pound for smaller bird.
  • When done, cool 3-4 hours before cutting (it will be hard!), to let breast juices rest.
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