serves 8
1 medium-size turkey, whole or cut up
1 to 3 cups Morton’s Tender Quick Salt
6 tablespoons butter


  Thaw turkey if frozen, then place in a large nonmetal container. Mix the curing salt with water in the ratio of 8 cups water to 1 cup salt, making enough brine to completely cover the turkey. Obviously, you will need more brine solution for a larger turkey and more for a whole turkey than a cut-up turkey.
  Cover container well, place in refrigerator and let soak for 48 hours. Remove turkey and discard brine. Rinse turkey well under running water, then pat dry.
  Place turkey in a roasting pan and brush with Liquid Smoke. Do not put any salt on it when cooking. Pour a little water (about 1/2 cup) into the bottom of the roaster, and cover the pan with aluminum foil. Bake as you would a regular baked turkey. (Follow temperature and time instructions on turkey packaging or bake at 350F for 20 minutes per pound.) Melt the butter and mix with 1/4 cup Liquid Smoke; baste the turkey with the mixture occasionally while it is cooking. If desired, about 30 minutes to 1 hour before turkey is done, remove foil to allow the skin to brown.

Note: If using recipe with skinless turkey cuts, cut the curing time down a bit, depending on size. Chicken legs also work well in the brine but become very salty if cured the full 48 hours. Morton’s Tender Quick is not available at all grocery stores. If your store doesn’t stock it, ask the manager if he will order some.