Smoked Turkey

Grrrrrgh!
Course : Cajun
From: HungryMonster.com
Serves: 1
 

Ingredients:

2 tablespoons Worcestershire sauce Worcestershire sauce
6 drops Peychauds bitters
2 tablespoons parsley -- chopped
1 teaspoon dried mint - crushed
1 tablespoon liquid smoke
1 clove garlic - whole
1 medium Onion - whole
1 cup white wine - dry
---water pan seasonings
 

Preparation:

Prepare smoker. While briquettes 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 Cookboo