| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Cajun, Smoker, Turkey |
12 |
Servings |
INGREDIENTS
| 12 |
lb |
Turkey |
| 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 |
|
|
per Fred Towner Submitted By SAM WARING |
INSTRUCTIONS
WATER PAN SEASONINGS
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
<SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 20 NOV 1995 145822 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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