Smoked Turkey

Course : Cajun
Serves: 1
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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 / Directions:

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

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