Smoked Turkey Poss Dup

         Yield: 12 Servings
Categories: Cajun, Smoker, Turkey

12 lb Turkey ----------------------------WATER PAN SEASONINGS---------------------------- 1 c Wine white, dry 1 Onion, whole 1 Garlic clove, whole 1 tb Liquid Smoke 1 ts Mint, dried; crushed 2 tb Parsley; chopped 6 dr Peychaud's bitters 2 tb Worcestershire sauce Prepare smoker. While briquets are starting to burn, sprinkle carcass and cavity with salt and cayenne pepper. I put a whole onion inside the cavity, but you can make a stuffing if you like. Be careful not to use ingredients in the stuffing that will spoil too quickly. I put a pork roast on the top rack of my smoker and a turkey on the bottom rack. Then I fill the water pan plumb up and let it cook while I sleep at night. From Justin Wilson's Gourmet and Gourmand Cookbook per Fred Towner Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 20 NOV 1995 145822 GMT