Turkey-Lurkey Part I

I'm attempting a big feat, something I've never done before: cooking a turkey for Thanksgiving.  Now I'm not cooking for my family at all; I'm cooking for my Bible study group next week.  I am not going to take a day off to cook this lovely bird.  I will be brining it this coming week, and on Sunday, cook her up, nice and slow.

Here is the quick and simple recipe my mother gave me to use to brine the bird.  Thanks goes out to my friend, Chris, for letting me borrow her canning pot to hold the turkey.

This is all you need!  Seriously! And the 12 pound bird.

Thanksgiving Turkey Brine

1 turkey (12-14 pounds, frozen)
1/4 cup pickling salt
1 cup Tender Quick (meat tenderizing salt)
5 tsp. liquid smoke
1 gallon water

Let it "marinate" for several days before cooking

Combine water, salts, and liquid smoke in a large pan big enough for the turkey.  Place turkey in mixture for 7-10 days in refrigerator.  Cook as directed.

More will be coming to you when this turkey gets cooked next week.