Search Site   
Chocolate Cherry & Banana Overnight Oats
Protein Waffles
Spiral Ham with Red Wine & Citrus Glaze
Mini Blueberry Chocolate Tart
Crispy Peeps
Apple Strudel Pancakes
Mini Hash Brown Casseroles
Watermelon Bloody Mary
Tofu Tacos
Edamame Bok Choy Rice Bowl
Meat & Soy Blended Meatloaf
Squealers Smoked Turkey

Whole frozen turkey, thawed 1 gallon (16 cups) low-sodium vegetable broth 1/2 gallon apple juice 1/2 gallon apple cider 1/2 gallon water 1-1/2 cups kosher salt 1-1/4 cups honey 2 tablespoons poultry seasoning 2 tablespoons Squealers Kickin Powder 1-1/2 tablespoons onion powder 1-1/2 tablespoons crushed dried rosemary 1 tablespoon dried sage 1 tablespoon dried thyme leaves

In large stock pot bring all ingredients to boil, then and simmer 30 minutes to allow all salt to dissolve and all flavors to mix. Remove from heat and cool to 40 degrees (the best way to do this fast is in an ice bath a large cooler works well for this). Once cooled, submerge turkey in this brine, making sure entire turkey is covered. Refrigerate turkey overnight. The next morning, remove turkey from brine and wash with cold water, then pat dry with paper towel. Once turkey is dry, apply Squealers Kickin Powder to the outside of the turkey, coating the entire bird with a light to medium rub. This should be done about 1 hour before your turkey will go to the smoker. Place turkey on smoker at 275 degrees for about 15 minutes per pound or until turkey reaches an internal temp of 165 degrees. Make sure to probe the meaty part of the thigh for the correct temperature. Once turkey is done, remove from smoker and place on carving dish and cover with foil for 15 minutes to let rest. Note that the turkey will appear dark in color. Once done, slice and enjoy.