Title: Smoking Recipe for Turkey
Categories: None
Yield: 1 servings

------------------------------INJECTION LIQUID------------------------------
1/2 c Roasted garlic oil
4 oz Dark beer
1 ts Cayenne pepper; (Smoked Hab
-or Chiptle would be good)
-depends on your
-style/taste, up to 1 tb

------------------------------------BIRD------------------------------------
1 Turkey; 12 #

--------------------------------TURKEY PASTE--------------------------------
6 Cloves of garlic
1 ts Cayenne pepper; (Smoked Hab
-or Chiptle would be good)
-depends on your
-style/taste, up to 1 tb
1 tb Salt
1 ds Cayenne
1 tb Garlic flavored oil
1 tb Coarse ground black pepper

------------------------------------MOP------------------------------------
2 c Turkey broth
1 c Water
8 oz Dark beer
1/4 c Veg oil

Preparation: The night before mix up the injection, and stick the birdie
all over moving the syringe deep into various body areas.

Make the paste in a food processor. Give the bird a good massage inside and
out with this mixture getting as much as you can under the skin. Be careful
NOT to puncture the skin.

Now tuck the bird into a plastic bag and refrigerate over night.

In the morning take the bird out for about 1 hour to warm him up to room
temperature.

Get the smoker fired up during this time. Get it preheated to about 210F

Take about 5 feet of cheesecloth dampened in water and wrap the bird up
like a mummy.

Put the bird into the smoker breast side down. and cook for about 90
minutes until the temp internal is 180F. Every 30 minutes spray the bird
down getting the cheesecloth wet. Continue smoking and spraying for about 6
hours. Remove cheesecloth, cutting as necessary to remove it.

Mop should be cooked in sauce pan prior to this.

Continue smoking and mopping every 30 minutes until it is done. When done
remove from smoker and allow it to rest for 15 minutes before carving.

This bird is moist, moist, moist and so good!

Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Dec 23, 1998,
converted by MM_Buster v2.0l.