Smoked turkey - sl 11/90
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | pounds | To 15 lb turkey |
| 1 | clove | Garlic; cut |
| ½ | each | Lemon |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | each | Cooking apple; cored and quartered |
| 2 | eaches | Stalks celery; cut into 3rds |
| 2 | eaches | Carrots; cut into 3rds |
| 1 | small | Onion; quartered |
| 2 | tablespoons | Butter or margarine; melted |
Directions
Remove giblets and neck from turkey; reserve for other uses, if desired. Rinse turkey with cold water; pat dry. Rub cavity with garlic and lemon; sprinkle with salt and pepper. Place apple, celery, carrot, and onion in cavity of turkey; close cavity with skewers. Tie ends of legs to tail with cord; lift wingtips up and over back so that they are tucked under bird. Baste turkey with butter.
Prepare charcoal fire in smoker, and let burn 15 to 20 minutes.
Soak mesquite chunks in water at least 15 minutes. Place mesquite chunks on coals. Place water pan in smoker, and fill with water.
Place turkey on food rack. Cover with smoker lid; cook turkey 8 to 12 hours or until meat thermometer reaches 180F to 185F when inserted in breast or meaty part of thigh. (make sure thermometer does not touch bone.) Refill the water pan, and add charcoal as needed.
Remove turkey from food rack; cover and refrigerate. To serve, remove vegetables, and discard; thinly slice turkey. Yield: 14 to 18 servings.
Jan Sutton of Alabama in November, 1990"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 11-10-95