Smoked turkey (justin wilson)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | White wine - dry |
| 1 | each | Onion - whole |
| 1 | each | Garlic clove - whole |
| 1 | tablespoon | Liquid smoke |
| 1 | teaspoon | Dried mint - crushed |
| 2 | tablespoons | Parsley, chopped |
| 6 | Drops Peychaud's bitters | |
| 2 | tablespoons | Lea & Perrins Worcestershire sauce |
Directions
WATER PAN SEASONINGS
Prepare smoker. While briquets are starting to burn, sprinkle carcass and cavity with salt and cayenne pepper. I put a whole onion inside the cavity, but you can make a stuffing if you like. Be careful not to use ingredients in the stuffing that will spoil too quickly.
I put a pork roast on the top rack of my smoker and a turkey on the bottom rack. Then I fill the water pan plumb up and let it cook while I sleep at night.
Source: Justin Wilson's Gourmet and Gourmand Cookbook