Smoked Thanksgiving Turkey

Thanksgiving Recipe from Lisa Turner

Growing up we didn't have regular turkey. We had smoked turkey. Now, before you roll your eyes, let me assure you this is the best thing to happen to turkey since stuffing! Everyone, and I mean everyone, who has ever tried Smoked Turkey has fallen in love and their Thanksgiving has never been the same.

So, if you're feeling adventurous, and tired of spending all Thanksgiving morning basting your turkey, try this recipe out.

Smoked Turkey

In a five gallon bucket combine:

          2 gallons of water

          2 bottles of liquid smoke (found by the ketchup)

          2 cups Morton Tender Quick (found in the salt section of the store)

Place frozen (yes frozen) turkey into solution for 48 hours or more. Keep in cool place. (Best done in winter. You can use a cooler to keep colder, but allow extra time as turkey will not completely thaw in 48 hours inside a cooler--and your cooler will be permanently stained by the liquid smoke.)

Make sure to keep a lid on the bucket and to stir the water a bit. The best way to stir the water is to hold the bucket by the handle and twist from side to side avoiding any spillage.

Thanksgiving morning, remove from water, rinse, remove giblets, etc. and bake as usual.

**Tips: To ensure the turkey remains under water the entire time, it is advisable to use an empty glass bottle or glass bowl to push the turkey down, the lid helps with this. We put the turkey in the smoke brine Sunday evening and place it in our cold food storage room. The coolest spot in your house is best.

Image courtesy FreeDigitalPhotos.net

Shredded Pork Roast

For those of you who attended the Picnic, here's Laura's recipe for...

Shredded Pork Roast

3 to 4 lb. pork roast (loin, boneless, bone-in you choose)
2 cups salsa
2 cups brown sugar (to reduce sugar use 1 1/2 cup)

Place into crock pot sprayed with PAM.

Cook until meat is tender and falling apart.  Leave lid off for the last hour to allow juice to cook down a bit.   When done, remove and shred the pork then return to cooking juice.  Keep warm.

Serve over rice and black beans.  Top with tomatoes, olives, cheese, avocado, sour cream, green onions and tortilla chips, as desired.