Ultimate smoked turkey
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Ultimate smoked turkey
  Smoked    Turkey    Poultry  
Last updated 6/12/2012 1:01:58 AM. Recipe ID 25361. Report a problem with this recipe.
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      Title: Ultimate smoked turkey
 Categories: 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 




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Recipe ID 25361 (Apr 03, 2005)

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