Smoked turkey - river road
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | pounds | Turkey |
| 2 | cans | Coca-Cola (tm) |
| 1 | cup | Vinegar, white |
| 1 | pounds | Kosher salt |
| 1 | cup | Wine, white |
Directions
BASTING SAUCE
Rub turkey with salt, inside and out.
Refrigerate for 5 days in plastic bag.
Wash inside and out thoroughly to clean off all the salt.
Place turkey in a covered barbecue pit over dampened hickory sawdust.
The sawdust may be added to the fire from time to time to keep the smoke going.
Remember, you are not barbecuing,; you are smoking the turkey.
Smoke for 36 hours, turning every now and then.
Baste every hour with Coca-Cola (tm), vinegar and wine.
Source: River Road Recipes - Heidel Brown Published by The Junior League of Baton Rouge, Inc.
Copyright 1959
Formatted for Meal-Master: Grant Ames From: Grant Ames Date: 03-09 Cooking
Submitted By GAIL SHIPP On 11-08-95