"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Inside Lawry's Smoked Turkey Recipe

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This recipe for Inside Lawry's Smoked Turkey, by , is from The Scales-Tillman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie Brown


Turkey of any size
Liquid hickory smoke
Lawry's seasoned salt
Lawry's lemon pepper seasoning

Clean and prepare turkey as usual.
Pour/sprinkle liquid hickory smoke liberally and generously all over the turkey as well as inside the turkey.
Season the turkey well with seasoned salt and lemon pepper (make sure to cover all of the turkey).
Cover and refrigerate turkey, allowing all seasonings to "set up" for at least one hour (ideally allow the turkey to set up overnight).
Place turkey in a roasting pan lined with foil.
Pour 1/2 cup of water in at the base.
Cover turkey with a foil "tent".
Bake at 400 for approximately 20 minutes per pound.
Uncover the last 20 minutes and lower heat to 325.
Remove the turkey from the oven and serve.




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