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Smoked Turkey

Cuisine: Cajun
Type: Poultry
Serves: 1 people

Recipe Ingredients

  Water pan seasonings
1 cup 237mlWhite wine - dry
1   Onion - whole
1   Garlic clove - whole
1 tablespoon 15mlLiquid smoke
1 teaspoon 5mlDried mint - crushed
2 tablespoons 30mlParsley - chopped
6   Peychaud's bitters
2 tablespoons 30mlWorcestershire sauce Worcestershire sauce

Recipe Instructions

Prepare smoker. While briquettes 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

Source:
Garry Howard

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