Smoked turkey poss dup
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | pounds | Turkey |
| 1 | cup | Wine white, dry |
| 1 | Onion, whole | |
| 1 | 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 |
| per Fred Towner Submitted By SAM | ||
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.
From Justin Wilson's Gourmet and Gourmand Cookbook WARING <SAM.WARING@...> On MON, 20 NOV 1995 145822 GMT