Title: Ultimate Smoked Turkey
Categories: Smoke Poultry
Yield: 10 Servings
| 1 | | Turkey; 8 to 10 pounds |
| 1 | md | Onion |
| 2 | | Bay leaves |
| 1/2 | c | White wine |
| | | Super smoking sauce; (see r ecipe) |
Rinse turkey, pat dry and rub liberally with oil (we'd rub it with
Liquid Smoke instead). Place onion, bay leaves and wine in water pan with
hot water (we'd add a few sticks of celery and a few cloves of garlic).
Place water pan in smoker and turkey on grid (it won't hurt to put a
quartered onion, a few stalks of celery and a bay leaf inside the turkey;
we also sometimes mix freshly ground black pepper, a bit of salt and some
crushed thyme together and after loosening the breast skin with your hands,
push this mix up under the skin and spread over the breast of the turkey).
Place dome on smoker and do not remove until midway through cooking time.
Then remove dome and liberally paint turkey with Super Smoking Sauce.
Replace dome and continue smoking. When turkey is done, liberally paint
again and allow to smoke for 15 minutes more. Yield: 8 to 10 servings.
Charcoal: Use 10 pounds charcoal, 5 quarts hot water, 3 wood sticks (we
use about 5 to 8 presoaked wood blocks) and smoke 4 to 6 hours. Electric:
Use 4 quarts hot water, 3 wood sticks and smoke 4 to 6 hours. Add water to
water pan after about 4 hours or as needed (you can tell when smoker needs
water by the sizzling sound it will make). Recipe from "Cook'n Cajun Water
Smoker Cookbook" by Sondra Hester.