clean sink, rinse the turkey both inside & out with
50 degrees F. Rinse the turkey and pat dry. Vigorously whisk
ough to drape over the turkey in the mixture.
When defrosted, wash off the turkey and clean thoroughly. Butter the entire bird. Place the following spices in the cavity of the bird-- rosemary, oregano, thyme, salt. and pepper to taste. Place the turkey in a roasting pan on a bed of carrots, celery, and purple onions. You can stuff the cavity of the turkey with a prepared dressing of your choice if desired. Bake at 425 degrees for 30 minutes. Bake at 325 degrees for remainder of time specified on the turkey. Baste every 30 minutes.
Bring your smoker to heat.
Add some green or soaked hickory or oak wood.
I use green pecan.
Put turkey in smoker.
Adjust heat to about 170\u00b0.
Smoke 1 1/2 hours for each pound of turkey. Baste every 30 minutes with bacon drippings.
Try to keep temperature between 160\u00b0 and 180\u00b0.
and rosemary.
Rinse the turkey inside and out under cold
or gravy.
Rinse turkey with cold running water
o days before cooking:
Turkey must be thoroughly thawed before
ining: Remove giblet bag from turkey, along with any extra internal
ld the turkey. Add turkey; refrigerate 12-15 hours. Remove turkey from
neness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon
hest large enough to hold turkey and liquid, combine water,
harp paring knife, pierce the turkey breast thighs, legs and underside
he stuffing to stuff the turkey. Fold over the loose flap
d Worcestershire sauce. Place the turkey in a non-reactive pan
n peel before using.
Turkey: Rinse turkey inside and out (do
br>Clean inside cavity of Turkey -- then Salt & Pepper inside
one inside the other. Place turkey in the bag-lined pot
Thaw the frozen turkey.
Rinse and pat dry
e using a fresh turkey.
Remove turkey parts from cavities and