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Title: Smoked Turkey Poss Dup
Categories: Cajun Smoke Turkey
Yield: 12 Servings

12lbTurkey
WATER PAN SEASONINGS
1cWine white, dry
1 Onion, whole
1 Garlic clove, whole
1tbLiquid Smoke
1tsMint, dried; crushed
2tbParsley; chopped
6drPeychaud's bitters
2tbWorcestershire 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 On MON, 20 NOV 1995 145822 GMT

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