Dissolve Tender Quick in water.
Add meat, enough that it is all covered with brine.
Let set 2 days.
Drain.
Rub on liquid smoke and lay overnight.
Ready to bake, can or freeze.
This recipe may have to be doubled or tripled for large turkey.
reezer.
2nd Day: Clean turkey and soak in marinade.
Mix the salt, brown sugar, liquid smoke and water together until all
mix oil,salt, pepper, garlic powder, and liquid smoke to make paste. rub turkey with the paste. spray inside of paper bag with nonstick cooking spray. Place turkey in bag and tie with string. cook at 350 degrees for 3 1/2 hours. leave in bag for 1 hour after removing from oven.
Dissolve Tender Quick in water.
Soak turkey in it for 2 days. Make sure turkey is covered (you may have to double or triple recipe).
Use plain water and rub on liquid smoke.
Let stand overnight.
Rub turkey cavity and skin with garlic salt, salt and pepper. Brush turkey inside and out with 1/4 cup liquid smoke. Refrigerate overnight.
Place turkey in a shallow roasting pan. Bake in a 500\u00b0 oven for 15 minutes.
Reduce oven temperature to 400\u00b0.
Combine 1 cup boiling water, butter and remaining liquid smoke; pour into baking pan.
Bake turkey for 2 hours longer or until tender.
Baste with pan liquid.
Serve cold.
Place turkey in slow cooker stoneware.
Rub turkey with liquid smoke.
Mix salt and oil and rub turkey.
Place vegetables in cavity.
In deep
roaster
bake 1 hour at 375\u00b0, uncovered.
Mix remaining and
pour over turkey. Lower
heat to 325\u00b0.
Cover and bake until
done.
Serve
with sauce.
Combine ground turkey, soy sauce, honey, Worcestershire sauce, apple cider vinegar, liquid smoke, garlic
0 minutes.
Crumble ground turkey into small pieces and add
Rub turkey cavity with salt; brush with 1 1/2 teaspoons liquid smoke.
Stuff with celery leaves and onion.
Truss bird.
Add 1 1/2 teaspoons liquid smoke to the oil, brush on bird.
Sprinkle with salt and pepper.
Place on rack in roasting pan and roast in 325\u00b0 oven about 3 hours or until tender.
Brush several times during cooking with oil mixture.
Combine curing mixture and liquid smoke together in a bowl; mix
Wash turkey thoroughly.
Pat dry inside and out with paper towels.
Make paste of oil and salt.
Rub 1/4 cup of the mixture in cavities of turkey.
Place turkey on roaster rack.
Brush with plain oil.
Bake at 350\u00b0 for 1 hour.
Mix liquid smoke, pepper and vinegar into salt and oil paste.
Baste turkey every 20 or 30 minutes, more often, if needed.
Cook about 3 1/2 hours longer or until drumstick moves easily.
Do not cover turkey.
dd the liquid smoke.
Stir.
Add the chicken/ turkey gizzards and
Rinse, drain and dry turkey.
Line a large roasting pan with heavy-duty aluminum foil.
Place the ti leaves, radiating from the center.
Place a banana leaf on the ti leaves.
Place the turkey on top of the leaves.
Rub the turkey with salt and liquid smoke on the inside and outside.
Fold the leaves around the turkey. Place the other banana leaf over the ti leaves.
Seal well with foil.
Roast in 350\u00b0 oven for 4 hours, then lower to 325\u00b0 for 1 to 2 hours.
Shred to serve.
ixing bowl. Add the turkey, Italian bread crumbs, liquid smoke, Worcestershire sauce, salt
Combine Tender Quick and liquid smoke with enough water to float the
turkey
in.
Soak
the
turkey for 2 days on the breast and 1 day on the back.
Roast turkey as usual.
Brown turkey in a skillet, stirring until crumbly.
Add onions and green pepper; mix well.
Cook until vegetables are tender, stirring constantly; drain.
Add catsup, pork and beans, pinto beans, brown sugar, molasses, liquid smoke and Worcestershire sauce; mix well.
live oil, and cook the turkey until no longer pink; sprinkle
ix ground turkey, grated onion, jalapeno, barbeque sauce, Worcestershire sauce, liquid smoke, steak