Smoked turkey (justin wilson)

6 servings

Ingredients

Quantity Ingredient
1 cup White wine - dry
1 each Onion - whole
1 each Garlic clove - whole
1 tablespoon Liquid smoke
1 teaspoon Dried mint - crushed
2 tablespoons Parsley, chopped
6 Drops Peychaud's bitters
2 tablespoons Lea & Perrins Worcestershire sauce

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.

Source: Justin Wilson's Gourmet and Gourmand Cookbook

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