Friday, October 21, 2005

Smoked Turkey

One 10 to 12 pound fresh or thawed turkey, unstuffed
2 medium onions
3 to 4 stalks celery with leaves
1 tablespoons salt

Fill water pan completely full with liquid. Rinse turkey inside and out with cold water. Rub inside and out with salt. Cut onion in quarters, celery in chunks and put into cavity. Put on cooking grill and smoke cook 8 to 12 hours or until turkey leg moves easily in joint or meat thermometer reaches 180 F. Check water pan after 4 to 5 hours and add additional water if necessary.

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