Smoking Recipe For Turkey

INGREDIENTS

INSTRUCTIONS

~---------------------MOP---------------------------  Preparation: The
night before mix up the injection, and stick the  birdie all over
moving the syringe deep into various body areas.  Make the paste in a
food processor. Give the bird a good massage  inside and out with this
mixture getting as much as you can under the  skin. Be careful NOT to
puncture the skin.  Now tuck the bird into a plastic bag and
refrigerate over night.  In the morning take the bird out for about 1
hour to warm him up to  room temperature.  Get the smoker fired up
during this time. Get it preheated to about  210F  Take about 5 feet of
cheesecloth dampened in water and wrap the bird  up like a mummy.  Put
the bird into the smoker breast side down. and cook for about 90
minutes until the temp internal is 180F. Every 30 minutes spray the
bird down getting the cheesecloth wet. Continue smoking and spraying
for about 6 hours. Remove cheesecloth, cutting as necessary to remove
it.  Mop should be cooked in sauce pan prior to this.  Continue smoking
and mopping every 30 minutes until it is done. When  done remove from
smoker and allow it to rest for 15 minutes before  carving.  This bird
is moist, moist, moist and so good!  Posted to CHILE-HEADS DIGEST by
Shantihhh@aol.com on Dec 23, 1998,  converted by MM_Buster v2.0l.

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 92
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 6985.4mg
Potassium: 192.9mg
Carbohydrates: 14.2g
Fiber: 2g
Sugar: <1g
Protein: 2.4g