Yield: 12 Servings
Measure | Ingredient |
---|---|
12 pounds | Turkey |
1 cup | Wine white, dry |
1 \N | Onion, whole |
1 \N | Garlic clove, whole |
1 tablespoon | Liquid Smoke |
1 teaspoon | Mint, dried; crushed |
2 tablespoons | Parsley; chopped |
6 drops | Peychaud's bitters |
2 tablespoons | Worcestershire sauce |
\N \N | per Fred Towner Submitted By SAM |
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.
From Justin Wilson's Gourmet and Gourmand Cookbook WARING <SAM.WARING@...> On MON, 20 NOV 1995 145822 GMT