Smoked turkey poss dup

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

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