Ultimate Smoked Turkey Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1: Turkey, 8 to 10 pounds
1 medium: Onion,
2: Bay leaves,
1/2 cup: White wine,
Super smoking sauce, (see r ecipe)
Directions:
Rinse turkey, pat dry and rub liberally with oil (wed rub it with
Liquid Smoke instead). Place onion, bay leaves and wine in water pan
with hot water (wed add a few sticks of celery and a few cloves of
garlic). Place water pan in smoker and turkey on grid (it wont hurt
to put a quartered onion, a few stalks of celery and a bay leaf
inside the turkey; we also sometimes mix freshly ground black pepper,
a bit of salt and some crushed thyme together and after loosening the
breast skin with your hands, push this mix up under the skin and
spread over the breast of the turkey). Place dome on smoker and do
not remove until midway through cooking time. Then remove dome and
liberally paint turkey with Super Smoking Sauce. Replace dome and
continue smoking. When turkey is done, liberally paint again and
allow to smoke for 15 minutes more. Yield: 8 to 10 servings.
Charcoal: Use 10 pounds charcoal, 5 quarts hot water, 3 wood sticks
(we use about 5 to 8 presoaked wood blocks) and smoke 4 to 6 hours.
Electric: Use 4 quarts hot water, 3 wood sticks and smoke 4 to 6
hours. Add water to water pan after about 4 hours or as needed (you
can tell when smoker needs water by the sizzling sound it will make).
Recipe from "Cookn Cajun Water Smoker Cookbook" by Sondra Hester.
Submitted By Z@FYBITS.COM (Z PEGASUS) On TUE, 27 JUN 1995 033213 GMT
Source from luhu.jp
Liquid Smoke instead). Place onion, bay leaves and wine in water pan
with hot water (wed add a few sticks of celery and a few cloves of
garlic). Place water pan in smoker and turkey on grid (it wont hurt
to put a quartered onion, a few stalks of celery and a bay leaf
inside the turkey; we also sometimes mix freshly ground black pepper,
a bit of salt and some crushed thyme together and after loosening the
breast skin with your hands, push this mix up under the skin and
spread over the breast of the turkey). Place dome on smoker and do
not remove until midway through cooking time. Then remove dome and
liberally paint turkey with Super Smoking Sauce. Replace dome and
continue smoking. When turkey is done, liberally paint again and
allow to smoke for 15 minutes more. Yield: 8 to 10 servings.
Charcoal: Use 10 pounds charcoal, 5 quarts hot water, 3 wood sticks
(we use about 5 to 8 presoaked wood blocks) and smoke 4 to 6 hours.
Electric: Use 4 quarts hot water, 3 wood sticks and smoke 4 to 6
hours. Add water to water pan after about 4 hours or as needed (you
can tell when smoker needs water by the sizzling sound it will make).
Recipe from "Cookn Cajun Water Smoker Cookbook" by Sondra Hester.
Submitted By Z@FYBITS.COM (Z PEGASUS) On TUE, 27 JUN 1995 033213 GMT
Source from luhu.jp
Tags
Poultry