Directions: |
Directions:PREPARATION OF TURKEY: Rinse turkey inside and out with cold water. Rub inside and out with the salt. Cut onions in quarters, celery in chunks and put in cavity. Put on cooking grill and smoke-cook 8 to 12 hours or until turkey leg moves easily in joint or meat thermometer reaches 180 degrees, or until indicator in turkey pops out. Check water pan after 4 to 5 hours cooking and add an additionnal cup or two of hot water, if necessary. Use juices in water pan to make gravy, if desired. If the turkey does not get done in the smoker, finish in the oven. The meat will be slightly pink.
VARIATIONS: (1) Rub turkey with ground sage before cooking, or use crushed rosemary leaves, marjoram or tarragon.
(2) Use dry white wine as part of liquid in water pan.
(3) Combine the following ingredients and rub inside and outside of turkey before cooking. Add any remaining "rub" to water pan. Combine 1/4 cup each oil and Bergundy wine, 1/3 cup lemon juice, 2 tablespoons melted butter, 1 tablespoon Worcestershire sauce, 1 teaspoon each salt and marjoram and 1/2 teaspoon pepper.
PREPARATION OF CHARCOAL SMOKER: (1) Soak 4 chunks of wood chips in water 1/2 hour. (2) Put enough water on the stove to boil to fill the smoker water pan to the top. (3) Fill briquette pan heaping full of briquettes. (4) If you use a fire starter to light the briquettes, moisten the center of the briquettes with about 1/2 cup of a good, odorless fire starter and then WAIT 3-4 minutes before lighting. As soon as the flame is out and coals are barely started (approximately 15 minutes), immediately place the wood chunks on the coals. Place a FULL pan of boiling water in the smoker. Add the grate and the turkey and cover smoker. If possible, keep the smoker sheltered from windy, drafty areas as this slows down the cooking. |
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