| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
Main, November96 |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Turkey, 15-20 pounds |
|
|
Oak and apple wood for smoking |
| 12 |
oz |
Apple cider vinegar |
| 1 |
tb |
Red pepper flakes |
| 2 |
c |
Water |
| 1 |
c |
Garlic; finely minced |
| 2 |
|
Sprigs fresh rosemary; finely chopped |
| 2 |
|
Sprigs fresh thyme; finely chopped |
| 2 |
|
Sprigs fresh sage; finely chopped |
| 2 |
tb |
Brown mustard seeds; crushed |
| 2 |
tb |
Black pepper |
| 4 |
tb |
Worcestershire sauce |
| 4 |
tb |
Nuoc mam |
INSTRUCTIONS
In a water smoker or smoker with an offset firebox, smoke turkey for 5 to 6
hours at 225 degrees, using a 50/50 mixture of oak and apple wood. Place a
drip pan under the turkey--use the drippings as a basis for stuffing or for
an excellent turkey gravy. Remove turkey from smoker and place in a large
dutch oven.
Combine apple cider vinegar and red pepper flakes and add to dutch oven,
pouring over turkey. Add two cups water. Mix remaining ingredients
thoroughly and stuff cavity of turkey (you can do this before beginning to
smoke as well if you choose). Reserve some of the "stuffing" mixture to
spread evenly along the outside of the turkey as well. Cover, place in the
range oven, and bake at 325 degrees for an additional 2 hours or so, or
until the internal temperature of the turkey at it's thickest point reaches
190 degrees. If you wish a crisp skin remove the cover from the dutch oven
about a half hour before the turkey is done. Remove from heat, strain and
reserve the pan drippings for stuffing or gravy, and serve.
Recipe By : Tom Solomon
Posted to bbq-digest V4 #42
Date: Fri, 15 Nov 1996 08:53:14 -0800 (PST)
From: Tom Solomon <bigheat@earthlink.net>
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