Juicy-juicy-juicy Smoked Turkey
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/4 | c | Vinegar, white |
| 1 | T | Pickling spice |
| 1/2 | t | Allspice |
| 1 | t | Pepper |
| 1 | t | Garlic powder |
| 1 | t | Onion powder |
| 1 | t | Celery salt |
| 1 1/2 | c | Salt |
| 1 | t | Liquid smoke |
| 1/4 | c | Brown surgar |
| 1 | T | Maple extract |
INSTRUCTIONS
Make up enough brine to totally submerge bird. Let sit in brine for 48 to 55 hours. Smoke low and slow to 165-170 degrees internal. Juicy-Juicy-Juicy Posted to bbq-digest V5 #533 by Don Havranek <phl3871@montana.com> on Sep 16, 1997
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“You can spurn God’s love for only so long”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 75
Calories From Fat: 19
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 171421.3mg
Potassium: 193.5mg
Carbohydrates: 19.7g
Fiber: 2.6g
Sugar: <1g
Protein: 2.4g