INGREDIENTS

INSTRUCTIONS

INJECTION LIQUID
TURKEY PASTE
TURKEY MOP (OPTIONAL
The night before you plan to barbecue, combine the injection liquid
ingredients in a small bowl. With a kitchen syringe, inject the mixture
deep into the turkey in a half-dozen places, moving the needle around in
each spot to shoot the liquid in several directions. Inject the greatest
amount into the breast. With a mortar and pestle or in a mini-food
processor, combine the paste ingredients, mashing the garlic with the
pepper, salt, and cayenne. Add the oil to form a thick paste. Massage the
turkey with the paste inside and out, working it as far as possible under
the skin without tearing the skin. Place the turkey in a plastic bag and
refrigerate it overnight. Before you begin to barbecue, remove the turkey
from the refrigerator and let it sit at room temperature for 45 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200 degrees
F to 220 degrees F. Cut a 4-foot to 5-foot length of cheesecloth and dampen
it thoroughly with water. Wrap the bird in the cheesecloth and tie the
ends. Transfer the turkey to the smoker, breast side down (you should be
able to feel through the cheesecloth), and cook for 1 1/4 to 1 1/2 hours
per pound, until the internal temperature reaches 180 degrees F. Wet the
cheesecloth down with more water at 30-minute intervals in a wood-burning
pit, or as appropriate for your style of smoker. After about 6 hours,
remove the cheesecloth, snipping it with sissors if necessary, and discard
it. When the cheesecloth is removed, baste the turkey for the remainder of
it's cooking time, if possible, in your smoker. If you plan to baste,
combine the mop ingredients in a saucepan and warm the mixture over low
heat. Mop every 30 minutes in a wood-burning pit, or as appropriate for
your style of smoker. When the turkey is done, remove it from the smoker
and allow it to sit for 15 minutes before carving. Serve with warmed
barbecue sauce (such as KC Masterpiece) if you wish. This wonderful TNT
recipe was taken from "Smoke & Spice" Cooking with SMOKE, the REAL Way to
Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit by
Cheryl Alters Jamison and Bill Jamison. Publisher is Harvard Common Press.
ISBN 1-55832-061-X
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by KaylaD
<azheat@theriver.com> on Mar 25, 1997

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