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

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