Smoked turkey - river road

Yield: 4 servings

Measure Ingredient
15 pounds Turkey
2 cans Coca-Cola (tm)
1 cup Vinegar, white
1 pounds Kosher salt
1 cup Wine, white

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

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