Smoked Turkey Poss Dupcajun, smoker, turkey 12 lb turkey ----WATER PAN SEASONINGS---- 1 cup wine white, dry 1 onion, whole 1 garlic clove, whole 1 tablespoon liquid smoke 1 teaspoon mint, dried; crushed 2 tablespoon parsley; chopped 6 drop peychaud's bitters 2 tablespoon worcestershire sauce 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 per Fred Towner Submitted By SAM WARING |
