Title: Smoked Turkey #4
Categories: Cajun Smoke Turkey
Yield: 12 Servings

12	lb	Turkey
WATER PAN SEASONINGS
1	c	Wine white, dry
1		Onion, whole
1		Garlic clove, whole
1	tb	Liquid Smoke
1	ts	Mint, dried; crushed
2	tb	Parsley; chopped
6	dr	Peychaud's bitters
2	tb	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 Fidonet COOKING echo

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