*  Exported from  MasterCook  *
 
                               SMOKED TURKEY
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Turkey                           Smoker
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Method
 
 Basically what we do is remove the giblets and neck and wash the turkey
 thoroughly, inside and out.  I usually make a paste with salt, pepper, thyme
 (dried okay) and liquid smoke.  Then I loosen the skin on the breast with my
 hands and try to get the paste rubbed over the breast as best I can.  I do
 the same thing to the outside of the turkey as well with the paste.  If
 you're not up to this, just salt, pepper and thyme the inside and out AFTER
 rubbing with liquid smoke.
 
  We put a quartered onion, a few stalks of celery and a bay leaf inside the
 turkey.  In the water pan we put some water, cheap white wine, a lemon cut
 in half, a quartered onion, a stalk of celery, a few bay leaves and some
 peppercorns.
 
  We soak our wood blocks (the chips don't seem to give it the flavor we
 like) at least an hour before starting.  We use a lot of the hickory blocks
 during the smoking process, adding them every couple hours when we check the
 liquid in the water pan.
 
  We have a Weber smoker (no, not the Weber grill used as a smoker) which is
 pretty large and also a lot more air tight than our last smoker. It cooks a
 lot quicker than our old smoker.  Brian has pretty much decided that he
 cooks them approximately 1/2 hour per pound, though we usually use the
 following method:  Pierce the dark meat with a fork and if the juice runs
 clear, it’s time to take that baby off.  If pink juice, leave it on. Another
 way that works is when it’s done, the leg will move pretty easily. Just
 remember it continues to cook for a while when you take it off.
 
  We tried using the liquid from the water pan once and it was too strong in
 smoked flavor for our liking... MUCH too strong.  Taste it before you use
 it, by all means.
 
  From: Michelle Bass Fidonet COOKING echo
 
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