Smoked Turkey Recipe - Cooking Index
Water pan seasonings | ||
1 cup | 237ml | White wine - dry |
1 | Onion - whole | |
1 | Garlic clove - whole | |
1 tablespoon | 15ml | Liquid smoke |
1 teaspoon | 5ml | Dried mint - crushed |
2 tablespoons | 30ml | Parsley - chopped |
6 | Peychaud's bitters | |
2 tablespoons | 30ml | Worcestershire sauce Worcestershire sauce |
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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