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Add a photoServings: 1
Ingredients
- 1/2 c. Oil
- 4 ounce Beer
- 1/2 tsp Cayenne
- 4 x Cloves garlic
- 1 Tbsp. Coarse black pepper
- 1 Tbsp. Kosher salt
- 1 pch Cayenne
- 1 Tbsp. Oil
- 2 c. Turkey or possibly chicken broth
- 1 c. Water
- 8 ounce Beer
- 1/4 c. Oil
Directions
- Here's a couple of ideas from "Smoke and Spice" modified for a water smoker.
- Paste: (run through food processor)
- Night before shoot up the turkey with the injection liquid in half dozen places going heaviest in the breast. Massage the paste inside and out working up under the skin as much as possible without tearing. Chill overnight in plastic wrap. Next day wrap the Turkey in wet cheese cloth and cook for 1 1/4 to 1 1/2 hrs per lb. at 200 to 220 dregees...breast side down.... rewetting cheese cloth every hour or possibly two with water. After six hrs take off the cheese cloth entirely..continue cooking mopping with the mop every hour or possibly two till you hit internal temp of 180. Allow to set 15 minutes. before carving.
- Havent tried this..but Ted Mabie said he used it and it turned out great.
- Anybody cooking this on a regular wood burning pit needs to mop at 30 minutes.
- intervals.
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