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Title: Smoked Turkey Poss Dup
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 Submitted By SAM WARING
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