Place turkey in a bucket add brine ingredients ( double or triple recipe so that turkey is covered in brine). Place a glass plate over turkey and then add weight it the plate to keep the turkey submerged. Brine for 1 to 5 days in cool conditions...the longer it brines, the more ham like the meat.
Remove turkey from brine, rub meat with olive oil and smoke the turkey for a minimum of 2 hours at low (220-270). If necessasary, finish cooking at 300-350 in a
The smoker or the oven
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|Serving Size: 1 Serving (534g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 12529.9mg||432 %|
|Potassium 702.1mg||18 %|
|Total Carbohydrate 438.1g||129 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 435.6g|
|Protein 1.3g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1712
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