Ingredients: Local Turkey 5-10lbs. depending on the size of your attendance. 2 Gallons of Water 1 ½ Cups of Smoked Cedar Salt (Sakari Botanical) 4 Tbl Fresh Local Garlic chopped ¼ Cup of Worcester or Soy based Sauce 1/3 Cup of Coconut Sugar ½ Tbl Ground Black Pepper
Directions: Choose a large food grade container that will contain the whole turkey and water/brine mixture. Mix together the water, garlic, smoked cedar salt, pepper, coconut sugar and Worcester or sauce of choice in large food container. Store in a cool area or refrigerator for up to 2 days before needed preparation.
Notes: This recipe will yield a large amount of smoked meat great for sandwiches, holiday dinners, soups, stock, casseroles, etc. If you are able, try to choose a local farm to purchase your turkey and other vegetables and seasonings from that will increase the value and flavor of this unique traditional northwestern recipe.
Sakari Botanicals is located in Bend, Oregon we are a Native American female owned business serving under the Central Oregon Seed Exchange. All of our plants are produced with organic or native seed, and hand collect/foraged/wildcrafted at our on-site nursery. We specialize in producing custom medicinal native products, contract wholesale plant sales, and native plant consulting services.