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Print this Recipe    Smoked Turkey 11

Smoked Turkey

3 gallons water or to cover bird
8 ounces molasses, Maple syrup, dark corn syrup or cane syrup
1 pound salt
8 ounces Prague powder #1

Dissolve all ingredients in cold water (38 to 40 degrees).

Inject the bird with the solution. Ten-percent of the birds weight
should be injected, for a 20 pound bird, use two pounds of solution,
(approximately 2 pints). After pumping, place the bird in the rest
of the solution. Weigh down so that it is completely submerged.
I use a gallon zip lock filled with water to do this. Place in the
fridge and allow to brine for 4 days.

After 4 days, remove from the brine and rinse with cold water.
Place on a wire rack and allow to dry. Sprinkle the bird very
heavily with course ground pepper as it starts to dry, most of it
will fall off, but what does stay makes for an additional kick to
the skin. Start the smoker and preheat to 130 degrees. When the
bird's surface is dry (about 3 hours) place in the smoker and start
the smoke with the damper full open for about 1.5 hours. Close the
damper to 1/4, and smoke for about 5 hours. Raise temperature to
140 degrees, and hold for 4 hours.

Raise the temperature to 160 degrees, and hold until internal
temperature reaches 152 degrees (as tested at the ball/socket joint
of the thigh/drumstick portion of the bird.

Note: If you double the salt and prague powder, the bird will taste
and look like ham.

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