| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Fowl & game, To post |
6 |
Servings |
INGREDIENTS
| 1 |
|
7-Lb Turkey |
|
|
Salt And Pepper |
| 4 |
|
Cloves Garlic |
| 1 |
|
Bay Leaf |
| 1/3 |
c |
Liquid Barbecue Smoke®; divided |
| 1 |
c |
Boiling Water |
| 6 |
|
Peppercorns |
| 1 |
sm |
Red Pepper Pod |
| 1 |
tb |
Dry Mustard |
INSTRUCTIONS
Rub dry turkey cavity and skin with salt and pepper. Cut 1 clove garlic in
half and rub cavity. Then leave the split garlic and the bay leaf in the
cavity. Rub the skin with the second clove of split garlic and discard. Cut
two slits in the skin of breast and insert clove of garlic in each. Brush
entire bird, inside and out, with 1/4 cup liquid smoke. Let stand overnight
in refrigerator. Next day, put turkey in a shallow roasting pan and bake
for 20 minutes in a preaheated 500° oven. Reduce to 400°; pour a mixture of
1 cup boiling water, remaining ingredients, and remaining liquid smoke over
turkey. Cover and cook according to your own roasting scale, basting
frequently. Cool, or serve hot.
Serves 6 to 8
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billlspa@icanect.net
Recipe by: Mrs. Donald Ellsworth
Posted to MC-Recipe Digest V1 #825 by Bill Spalding <billspa@icanect.net>
on Oct 04, 1997
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