10 lb. turkey, thawed (can use lg. chicken)
1 c. curing salt (Tender Quick)
1 bottle liquid smoke ( 3.5 oz.)
1 gallon water

Mix salt, liquid smoke and water in a large non-metallic container. Immerse turkey so it's completely covered. (I cut it in a few pieces.) Refrigerate 24 hours. Drain and wipe dry. Cover tightly in foil. Place in shallow pan. Bake at 300 degrees until done.

I cut out the bony pieces (such as back, neck, ribs and wings) and use them in hot dish or salad and weigh about 10 pounds of breast, legs, thighs, etc. from several chickens to smoke.