INGREDIENTS

INSTRUCTIONS

This is a fairly straightforward smoked turkey recipe.  Prepare your
smoker and smoke the turkey for six to eight hours  between 220-240
degrees, using your choice of hardwood (a 50/50 mix  of apple and oak
is excellent, if you can get it--try your best to  include at least
some fruit wood). If you live in a particularly dry  climate, you can
put a water pan underneath the turkey, or between  the turkey and the
heat source, to insure a moist smoke.  When you start the turkey, take
your loaf of bread and spread it out  on a table to let it get stale.
About an hour before the turkey is  ready to come off the smoker, take
your quart jar of oysters, strain  and reserve the oyster liquid, put
the oysters into a pan, and put  them in the smoker with the turkey.
Keep up a good, steady smoke  throughout the time the turkey is in the
smoker.  At the end of six or eight hours, remove the turkey and the
oysters  from the smoker. Set the oysters aside, put the turkey into a
large  dutch oven with a cover. Add one cup of white vinegar and about
six  or seven cups of water to the dutch oven--enough liquid so that
there  is about one and a half to two inches in the bottom of the oven.
If  you'd like, you can sprinkle the turkey with a little garlic powder
and black pepper and drizzle with honey, but this is optional. Put  the
turkey, covered, into your range oven and bake at 325 degrees for  2 to
3 hours, or until the internal temperature of the bird at it's
thickest point reads 190 degrees (I like to be extra cautious when it
comes to poultry. I lived in North Carolina, which is one of the top
commercial turkey producing states in the USA, for a long time, and
I've seen how they're raised).  While the turkey is baking, get out a
large baking pan. Brush lightly  with oil, pull your stale bread into
chunks, and place in the pan.  About 15 minutes before the turkey is
done, add the chopped onion and  celery, pressed garlic, chopped
jalapeno, sage, oregano, black  pepper, and crushed mustard seeds.
Combine well. Add the smoked  oysters and reserved oyster liquor (make
sure you've strained this  well). Combine. Remove the turkey from the
oven and keep covered. Add  2 to 3 cups of the turkey liquor from the
dutch oven and 4  tablespoons of worcestershire sauce to your dressing
and combine  well. Don't make it too wet, but you do want it to be
somewhat  doughy. Place the dressing in your range oven and bake at 325
degrees  for about 45 minutes to an hour, or until the top of the
dressing is  just slightly darker than golden brown.  Remove the
dressing from the  oven and serve along with the turkey. Posted to
EAT-L Digest 18 Sep 96  Date:    Thu, 19 Sep 1996 07:13:00 -0700  From:
Carey Starzinger <cstarz@TELEPORT.COM> NOTES : The leftover  turkey (if
any) is a great addition to your favorite soup, stew, or  chili recipe.

A Message from our Provider:

“Jesus: Never-ending fulfillment”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 10104
Calories From Fat: 7184
Total Fat: 811.8g
Cholesterol: 3261.5mg
Sodium: 28365.6mg
Potassium: 1433.7mg
Carbohydrates: 124.1g
Fiber: 5.5g
Sugar: 14.6g
Protein: 619.6g