Cook’s Question
ANSWER —A New Holland reader, with an old-fashioned
smokehouse wanted instructions for smoking turkey. Thanks
to Fay Leslie, Woodstown, N.J., who has an old-fashioned
smokehouse and frequently smokes both chickens and turk
eys. Also, thanks to Loretta Kurt, Allensville, and Ruth Ann
Fosselman, McAlisterville, for sending recipes.
Smoked Turkey
Build fire in fire pit. Use cherry, apple, or sassafras wood.
Choose a day that is cold and quiet. Wind removes the smoke
from the smokehouse and warm weather might allow the
meat to spoil. Adjust lid on fire to maintain smoke production.
Remove giblets, etc., from bird cavity. Make a noose of a
light rope and secure it well around 1 leg of each bird. Pull
tight. Hang birds on hooks not over the fire pit to stay cooler.
Check the fire regularly (about every 30 minutes) to keep
building filled with smoke. Smoke turkeys approximately 6
hours, chickens for 4 hours. Freeze immediately for later use.
Salt and pepper to taste when cooked.
Fay writes: Be prepared for many people knocking on your
door to say the outhouse is on fire! Wash your hair!
Smoked Turkey Brine
For each four quarts water, add:
I'/: cups curing salt (Morton)
'A cup brown sugar
3 cups cider
'A teaspoon ginger
3 tablespoons black pepper
'A cup lemon juice
...made tb (fat po - Box 63631
Contact your nearest dealer.
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Tour Museum Free On
LANCASTER (Lancaster Co.) will be for sale at the 1850 s Landis
State-owned museums Valley Hotel, located in the heart
throughout Pennsylvania arc of,the museum. The outstanding
opening their doors free of charge museum store, the Weathervane,
to ail visitors on Sunday, March with it* excellent selection of
13 from noon to 5 p.m. Landis books, hand-crafted wares and sc-
Vallcy, the largest Pennsylvania lections for gifts, will also be
German museum of rural life, is open. Visiters will be able to lour
one of the participants. This spe- more than 13buildings, including
cial day is in honor of William" farmsteads with animals, a tavern
Penn receiving the charter for several craft shops.
Pennsylvania from King Charles ', The museum’s award-winning
II in \6Bl. Heirloom Seed Project will dis-
Ratcd “exceptional” by AAA, play information about the preser-
Landis Valley will offer a variety vation of heritage plants and will
of demonstrations from leather sell its 1994 Seed Catalog and
working and gunsmithing to spin- heirloom seeds. People with seeds
ning, bandbox making, tinsmith- from old-fashioned plants grown
ing, Fraktur and more. Tasty food by Pennsylvania Dutch and their
' Vi ounce maple flavoring
If using frozen turkey, thaw completely. Mix all the ingre
dients in a non-aluminum container that is large enough to
submerge the bird. Simmer over medium heat 5 minutes per
pound. Remove bird from brine and allow to air dry one hour.
Rub skin with brown sugar. You will need a drip pan. Smoke 1
hour per pound basting with melted butter every 1 Vi hours.
Use hickory flavored chips for smoking. Remove turkey and
place in roasting pan and cook in 300-degree oven until done.
The bird should look a rich golden brown and the leg joints
should move freely in their sockets. The meat can be frozen.
Loretta uses an electric smoker.
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Lancanmr Farming, Smurclay, March 5,1904*89
March 13
descendants are urged to bring in
the seeds with all known informa
tion on March 13.
JLandis Valley is located 2.5
miles Nfi of Lancaster on Rt.
272/Orcgon Pike, a marked exit
off both Rt. 30 and Rt. 222. Indivi
duals with disabilities who need
special assistance or accommoda
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(717) 569-0402.
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