Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------FROM: MICHELLE BASS-------------------------
Pat, I have a few recipes Thyme (dried okay) and
-that I will dig up and -liquid smoke. Then I
-send to you including -loosen the skin on the
One for smoked turkey, Breast with my hands and
-though the one I have -try to get the paste
-we've never tried. -rubbed over the breast as
Basically what we do is Best I can. I do the same
-remove the giblets and -thing to the outside of
-neck and wash the turkey -the turkey as well
Thoroughly, inside and out. With the paste. If you're
- I usually make a paste -not up to this, just salt,
-with salt, pepper, -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.
We smoke just about everything and usually have something on there
every weekend while we're in the yard. We've done tomatoes, onions,
legs of lamb, boneless legs of lamb, pork roasts, fresh hams,
chickens, fish (rarely, Brian doesn't eat it), etc. We've got a
charcoal one, Pat, as is our grill. We do have a gas setup for
boiling crawfish and crabs outside though. Amazingly, Brian likes to
boil it but won't eat it! Will try to log on another board to upload
the recipes, as this one just refuses to accept CompuChef uploads
without messing up. Hope this helps 'til then. ++Michelle

Submitted By PAT STOCKETT On 08-26-95

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