*  Exported from  MasterCook Mac  *
 
                 Smoked Turkey With Smoked Oyster Dressing
 
 Recipe By     : Tom Solomon
 Serving Size  : 1    Preparation Time :0:00
 Categories    : main                             september96
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    8-12 pound turkey
    1      cup           white vinegar
    7      cups          water
                         FOR THE DRESSING:
    1      loaf          stale bread, pulled into chunks
    1      quart         oysters with liquid
    1      medium        onion -- finely chopped
    1      cup           celery -- finely chopped
    8      cloves        garlic -- pressed
    4      tablespoons   worcestershire sauce
    1                    jalapeno -- finely chopped
    3      sprigs        sage -- finely chopped
    1      teaspoon      dried oregano -- crumbled
                         black pepper to taste
    2      tablespoons   black mustard seed -- crushed
                         oil
 
 This is a fairly straightforward smoked turkey recipe.
 
 Prepare your smoker and smoke the turkey for six to eight hours between
 220-240 degrees, using your choice of hardwood (a 50/50 mix of apple and
 oak is excellent, if you can get it--try your best to include at least some
 fruit wood). If you live in a particularly dry climate, you can put a water
 pan underneath the turkey, or between the turkey and the heat source, to
 insure a moist smoke.
 
 When you start the turkey, take your loaf of bread and spread it out on a
 table to let it get stale. About an hour before the turkey is ready to come
 off the smoker, take your quart jar of oysters, strain and reserve the
 oyster liquid, put the oysters into a pan, and put them in the smoker with
 the turkey. Keep up a good, steady smoke throughout the time the turkey is
 in the smoker.
 
 At the end of six or eight hours, remove the turkey and the oysters from
 the smoker. Set the oysters aside, put the turkey into a large dutch oven
 with a cover. Add one cup of white vinegar and about six or seven cups of
 water to the dutch oven--enough liquid so that there is about one and a
 half to two inches in the bottom of the oven. If you'd like, you can
 sprinkle the turkey with a little garlic powder and black pepper and
 drizzle with honey, but this is optional. Put the turkey, covered, into
 your range oven and bake at 325 degrees for 2 to 3 hours, or until the
 internal temperature of the bird at it’s thickest point reads 190 degrees
 (I like to be extra cautious when it comes to poultry. I lived in North
 Carolina, which is one of the top commercial turkey producing states in the
 USA, for a long time, and I've seen how they're raised).
 
 While the turkey is baking, get out a large baking pan. Brush lightly with
 oil, pull your stale bread into chunks, and place in the pan. About 15
 minutes before the turkey is done, add the chopped onion and celery,
 pressed garlic, chopped jalapeno, sage, oregano, black pepper, and crushed
 mustard seeds. Combine well. Add the smoked oysters and reserved oyster
 liquor (make sure you've strained this well). Combine. Remove the turkey
 from the oven and keep covered. Add 2 to 3 cups of the turkey liquor from
 the dutch oven and 4 tablespoons of worcestershire sauce to your dressing
 and combine well. Don't make it too wet, but you do want it to be somewhat
 doughy. Place the dressing in your range oven and bake at 325 degrees for
 about 45 minutes to an hour, or until the top of the dressing is just
 slightly darker than golden brown.  Remove the dressing from the oven and
 serve along with the turkey.
 
 
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 NOTES : The leftover turkey (if any) is a great addition to your favorite
 soup, stew, or chili recipe.

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