by Laredo » Fri Nov 18, 2005 6:25 pm
Get yourself a sturdy big cooler and scrub and rinse the inside well.
Now pour in a gallon of iced water.
On the stove in a spaghetti pot bring the following to a boil:
1 quart water
1 cup coarse salt
1/2 cup brown sugar
1/2 cup honey
3 Tbsp dijon mustard
1/3 cup fresh lime juice
1 Tbsp liquid smoke flavoring (I like mesquite)
3 Tbsp onion powder
1 Tbsp garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon red New Mexico chile powder
1/2 teaspoon chipotle chile powder
1/2 teaspoon white pepper
2/3 teaspoon powdered ginger
Six tablespoons fresh sage leaves, chopped
Two tablespoons fresh cilantro leaves, chopped
Six tablespoons fresh rosemary, chopped
Six tablespoons fresh thyme, chopped
Four tablespoons fresh parsley leaves, chopped
1/2 cup red wine vinegar
Simmer five minutes; strain and pour into ice water. Stir well. Add your (thawed, rinsed, giblet packet removed!) turkey. Close cooler and leave
undisturbed at least three hours. Turn turkey over and marinate another
hour to three. Drain, discarding marinade; do not rinse.
Cook as you ordinarily would.
Mopar's what my busted knuckles bleed, working on my 318s...