| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Oil |
| 4 |
oz |
Beer |
| 1/2 |
ts |
Cayenne |
| 4 |
|
Cloves garlic |
| 1 |
tb |
Coarse black pepper |
| 1 |
tb |
Kosher salt |
| 1 |
pn |
Cayenne |
| 1 |
tb |
Oil |
| 2 |
c |
Turkey or chicken broth |
| 1 |
c |
Water |
| 8 |
oz |
Beer |
| 1/4 |
c |
Oil |
INSTRUCTIONS
INJECTION LIQUID
PASTE
MOP
Here's a couple of ideas from "Smoke and Spice" modified for a water
smoker.
Paste: (run through food processor)
Night before shoot up the turkey with the injection liquid in half dozen
places going heaviest in the breast. Massage the paste inside and out
working up under the skin as much as possible without tearing. Refrigerate
overnight in plastic wrap. Next day wrap the Turkey in wet cheese cloth and
cook for 1 1/4 to 1 1/2 hours per pound at 200 to 220 dregees...breast side
down.... rewetting cheese cloth every hour or two with water. After six
hours take off the cheese cloth entirely..continue cooking mopping with the
mop every hour or two until you hit internal temp of 180. Allow to set 15
min. before carving.
Havent tried this..but Ted Mabie said he used it and it turned out great.
Anybody cooking this on a regular wood burning pit needs to mop at 30 min.
intervals.
Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@blueplanet.net> on Nov
22, 1998, converted by MM_Buster v2.0l.
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