INGREDIENTS

INSTRUCTIONS

The authors like partially roasting the bird, then finishing in the
smoker.
Truss the bird after seasoning it with salt, pepper, and a dusting of
dry tarragon and stuffing it with your favorite stuffing.
Lay it on a rack on a roasting pan, cover with foil, and roast for 45 to
50 minutes in a 325 F - 350 F oven.
Get your smoker going when the birds are halfway through the roasting
process, using hickory chips if you can get them.
When you take the bird out of the oven, paint it well with melted butter
and put it immediately into the smoker.
Smoke for 1-1/2 to 2 hours, checking it for the wonderfully appetizing
golden-cinnamon color that the smoking imparts.  Serve as you would any
roasted bird.
_L. L. Bean Game and Fish Cookbook_  Angus Cameron and Judith Jones, 1983.
Random House.  ISBN 0-394-51191-0.  Typos by Jeff Pruett.
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 10, 98

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