Smoked Turkey
1 c. tender quick salt
1/2 c. brown sugar
5 tsp. liquid smoke
1 gal. water (or amount to cover bird)
1 frozen turkey or chicken
Add all together and keep in covered container in refrigerator or other cool
place. Let stand for 4 or 5 days. When ready to roast, rinse off turkey and
roast 2 hours at 350 degrees and then lower oven to 300 degrees until turkey is
done. Pork chops, steaks and roasts can also be used this way. The liquid can be
used more than once if used right away.
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