This pie dates back a very long time and was presumably created by people who did not have easy access to fresh ingredients like lemons or cream. Some claim that the pioneer ladies originated the concept. This recipe includes my addition of lemon extract. The original recipe uses normal vinegar, which in my opinion results in a bland pie. If you want a particularly good taste, use apple cider vinegar instead of lemon extract. Before filling the pie dough, make careful to let it cool.
| Prep Time: | 20 mins |
| Cook Time: | 7 hrs |
| Additional Time: | 1 day |
| Total Time: | 1 day 7 hrs 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup sugar-based curing mixture (such as Morton® Tender Quick®)
- ¼ cup liquid smoke, or more to taste
- 1 (12 pound) thawed whole turkey, neck and giblets removed
- 2 tablespoons cooking oil
Instructions
- Combine curing mixture and liquid smoke together in a bowl; mix into a paste. Pat paste on inside and outside of turkey. Place turkey in a resealable plastic bag; refrigerate for 24 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Wash turkey inside and out with cold water; dry. Pat with cooking oil. Place turkey in an oven bag; poke holes into bag for ventilation according to manufacturer’s instructions. Set bagged turkey into a 9×13-inch baking pan.
- Bake in the preheated oven for 1 hour. Reduce heat to 250 degrees F (120 degrees C). Bake until turkey comes easily off the bone and an instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C), about 6 hours.
- Nutrition data for this recipe includes the full amount of liquid smoke and curing mixture. The actual amount of liquid smoke and curing mixture consumed will vary.
Reviews
Turkey was moist and delicious but I didn’t get a smoke flavor. Also, didn’t “fall off the bone” like I expected crock pot style. Just a regular turkey near as I can figure. I’m not a fan of smoke, made this for my son who is. So I should have tasted the smoke I don’t care for, and I did not. Meat had the pink cast. Maybe more liquid smoke?
I am almost 70 years old, and this is, by far, the best turkey I have ever tasted. I followed the recipe as written and it was awesome. The meat literally fell off the bone. The next day it was still incredibly tender and juicy. I can’t wait to try it on a roasting chicken.??