Sweet Smoked Turkey
NWTF member Chris Pfeil of Pierce, Neb., sent in this delicious recipe for smoking your wild turkey. Though it takes patience, he says the reward is well worth the wait.
1 whole turkey
For each gallon of water, add the following:
1 cup Tenderquick or other liquid meat tenderizer
2 cups apple juice
1/2 cup brown sugar
1Tbsp Liquid Smoke (just in case)
1Tbsp black pepper
1/4 cup soy sauce
1/4 Tbsp garlic powder
Use hot water to help dissolve everything. Make one gallon to start with and omit the pepper (it clogs the syringe). Inject the bird all over. Next, add the pepper and submerge the bird in the mixture. A five-gallon bucket works well. Make enough to cover the turkey and soak in a refrigerated area for 3-4 days. Before smoking, air dry for one hour and rub with brown sugar. Smoking time will vary with temperature and size of bird but between 5-8 hours usually will work. Enjoy!!
If you would like to submit a wild turkey recipe to the NWTF's web site, simply e-mail the recipe and any pictures to webmaster@nwtf.net. If we like it, your recipe might just appear in this space.
